Perfect for a party or small gathering, this triple-layered salsa will leave your guests scraping the bowl for more! (I know, I did the same!) I literally could not get enough of this salsa. The creamy sour cream is sandwiched between this sweet yet slightly spicy pineapple salsa and delicious guacamole. So many people I know purchase guacamole at the store, but it is SO easy to make it at home and it doesn’t have those “extras” like additives. All you’ll need is 4 ripe avocados. Test with your thumb or pointer finger on the top of the avocado to see if it is soft. You don’t want to squeeze it, otherwise it might bruise.

As I mention below, you have a couple different presentation options. You can always reduce the recipe to half and it will feed about 4-6 people comfortably. If you’re making this recipe for a party however, you’ll want to decide if you want to serve it in a large glass dish or if you’d prefer to have individual glasses for your guests. I love the idea of individual dippers because not only are they fun, but they also make for neat scooping and you don’t have to stand by the dip all night. Enjoy this one!

Ingredients:

Pineapple salsa layer

• 1  can (20 oz.) pineapple tidbits, thoroughly drained (can always substitute fresh)
• 1 orange bell pepper
• 1/2 medium red onion
• 1/4 c. freshly chopped cilantro  

Guacamole layer

• 4 avocados, ripened
• 1/4 c. chopped red onion
• 3 cloves garlic, chopped
• juice from 1-2 limes

Sour cream layer

• 12 oz. sour cream

Method of Preparation:

1. Place the pineapple (drained), bell pepper, red onion and cilantro into a food processor fitted with a chopping blade.
2. Pulse until well-chopped and mixture resembles a salsa; about 30 seconds. Scrap mixture into a bowl and set aside. You can also chop with a knife.
3. In a separate bowl, place the peeled avocado, chopped red onion, chopped garlic and the juice from 1-2 limes. Using a fork or potato masher, mash all ingredients until it becomes homogenous and smooth.

*Side Note: How to cut avocados! Wash the outside skin of the avocado throughly. Place the avocado on the cutting board lengthwise. With a knife that is larger than the avocado, slice in the middle until the knife hits the pit. Continue slicing around the avocado. You should be able to twist the 2 pieces to open. One piece should have the pit and the other should not. Scoop the pit out with a spoon (it’s safer that way!) Finally, scoop out the flesh in both halves.

Presentation 2 ways:

Option 1: You can layer the guacamole in an 8×8 glass baking dish, followed by the sour cream, then the pineapple salsa. You should have 3 clear layers of dip. Serve alongside tortilla chips or, my new favorite (recently), lentil chips. Servings: 12-15.

Option 2: If you’re having a party or small get-together, it’s fun to serve these in individual glass cups. (I used small drinking glasses, but you can use whatever you have handy.) Scoop about 2-3tbsp. of guacamole in each glass, followed by the same amount of sour cream, then the pineapple salsa. Servings: 12-15 individual.

Enjoy!