Jalapeño & Lime Guacamole with Cheesy Baked Salsa Dip
Recipe GLPR1b269d76c9f926
A vibrant two-part appetizer featuring smooth and creamy homemade guacamole infused with fresh jalapeños, lime, and cilantro, paired with a warm, bubbling baked cheese and salsa dip. The guacamole is prepared fresh and chunky, while the salsa dip bakes until the cheese is melted and golden. Served together with crispy tortilla chips for an irresistible crowd-pleasing starter.
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Ingredients
5 ripe avocados
½ cup fresh cilantro, chopped
2 green onions, chopped
2 tsp minced jalapeño pepper
1 tbsp chopped jalapeños
1 fresh lime juice
1½ cup shredded Monterey Jack cheese
2 tsp olive oil
½ cup salsa
salt
black pepper
multigrain tortilla chips
thin tortilla chips
Directions
Preheat your oven to 450°F.
In a small baking dish, sprinkle an even layer of ¾ cup of the shredded Monterey Jack cheese across the bottom.
Pour the salsa evenly over the cheese layer.
Top with the remaining ¾ cup of shredded cheese.
Sprinkle the chopped jalapeños and fresh cilantro over the top.
Place in the preheated oven and bake for 3 to 5 minutes, until the cheese is completely melted and bubbling at the edges. Watch carefully to avoid burning.
Remove the dip from the oven and garnish with fresh cilantro if desired. Keep warm for serving.
While the dip bakes, prepare the guacamole. Cut the avocados in half, remove the pit, and scoop the flesh into a food processor.
Add the minced jalapeño pepper, chopped green onions, cilantro, and olive oil to the food processor. Pulse gently until the mixture is creamy but still has some texture—avoid over-processing into a smooth purée.
Transfer the guacamole to a serving bowl and stir in the lime juice. Season with salt and black pepper to taste.
Warm the thin tortilla chips according to the package directions.
Arrange the warm salsa dip and guacamole on a serving platter alongside both varieties of tortilla chips. Serve immediately and enjoy.
