Ultimate Layered Party Dip
Prep Time
Cooking Mode
2 diced vine ripe red tomatoes
4 shredded green leaf lettuce
1 Cooked Small Pacific White Shrimp Peeled, Deveined, Tail On, defrosted
½ finely diced red onion
3 finely chopped fresh cilantro
1 fresh lime juice
1 First Cold Pressed Extra Virgin 100% Olive Oil
½ freshly ground black pepper
1 ½ guacamole
1 ½ Medium Roadhouse Salsa
2 Light Sour Cream
2 Finely Shredded Pizza Cheese Blend
½ fresh finely sliced chives
2 Multigrain Tortilla Chips
2 diced vine ripe red tomatoes
4 shredded green leaf lettuce
1 Cooked Small Pacific White Shrimp Peeled, Deveined, Tail On, defrosted
½ finely diced red onion
3 finely chopped fresh cilantro
1 fresh lime juice
1 First Cold Pressed Extra Virgin 100% Olive Oil
½ freshly ground black pepper
1 ½ guacamole
1 ½ Medium Roadhouse Salsa
2 Light Sour Cream
2 Finely Shredded Pizza Cheese Blend
½ fresh finely sliced chives
2 Multigrain Tortilla Chips
Directions
1Prepare the lettuce and tomatoes as needed. Wash and dry the shrimp, remove their tails, chop them up and mix them in a bowl with the diced red onion, cilantro, lime juice, olive oil and black pepper, set aside. Measure out remaining ingredients.
2You can layer your dip any way you like, but here is what I did: Place half of the lettuce in a tall clear serving vessel, top with half of the diced tomatoes, half of the shredded cheese and half of the sour cream. Sprinkle with half of the chives, cover with all of the shrimp mixture and then the salsa. Cover with the remaining lettuce and tomatoes, then all of the guacamole, the last of the cheese and finish it of with the remaining sour cream and fresh chives.
3Cover and refrigerate until needed.
4Serve with the tortilla chips and enjoy!
Tips
1
Faire cuire la truite sur une planche de bois ajoute beaucoup d’arôme et de saveur. Le truc est de placer la planche sur la grille, sans la truite, et attendre qu’elle fume. Puis, on ajoute la truite, ce qui maximise la saveur, la couleur et l’arôme de fumée!
Disclaimer
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Personal Note
Personal Note
