Aztec Pyramid Avocado Dip
Elevate your party spread with the visually stunning and flavor-packed Aztec Pyramid Avocado Dip—a layered masterpiece perfect for any occasion. This no-cook recipe combines creamy mashed avocados infused with fresh lime juice, zesty cumin, and a pinch of salt as its base, stacked with vibrant layers of diced cherry tomatoes, crisp red onions, hearty black beans, and sweet corn. A crown of cool sour cream, shredded cheddar cheese, chopped cilantro, and a paprika garnish completes this crowd-pleasing appetizer. Designed to emulate the grandeur of a pyramid, this dip not only delivers on taste but is also a feast for the eyes. Ready in just 20 minutes, it’s an easy, gluten-free, and vegetarian dip that pairs perfectly with crunchy tortilla chips. Perfect for game days, potlucks, or casual gatherings, this layered avocado dip is sure to be the centerpiece of your table!
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Recipe Information
Ingredients
- 3 pieces ripe avocados
- 2 tablespoons fresh lime juice
- 1 teaspoon salt
- 0.5 teaspoon ground cumin
- 1 cup cherry tomatoes (finely diced)
- 0.25 cup red onion (finely chopped)
- 0.25 cup fresh cilantro (chopped)
- 1 cup black beans (rinsed and drained)
- 1 cup sweet corn (cooked or canned, drained)
- 1 cup shredded cheddar cheese
- 0.5 cup sour cream
- 0.25 teaspoon paprika
- 1 bag tortilla chips
Instructions
Cut the avocados in half, remove the pits, and scoop the flesh into a large mixing bowl.
Mash the avocados with a fork until smooth but slightly chunky. Stir in lime juice, salt, and ground cumin to season the base layer.
Spread the avocado mixture evenly onto the bottom of a shallow serving dish or platter, creating the first layer of the 'pyramid.'
Add a layer of finely diced tomatoes over the avocado layer, followed by a layer of chopped red onions.
Next, sprinkle a layer of black beans evenly across the surface, followed by a layer of sweet corn.
Spread the sour cream gently over the top as the next layer, ensuring even coverage without mixing the ingredients below.
Sprinkle shredded cheddar cheese generously over the sour cream layer.
Top with chopped fresh cilantro and a light dusting of paprika for a final decorative touch.
Serve immediately with tortilla chips for dipping, or refrigerate for up to 2 hours before serving for the flavors to meld.
Nutrition Facts
Calories |
598 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.8 g | 48% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 787 mg | 34% | |
| Total Carbohydrate | 57.8 g | 21% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 5.1 g | ||
| Protein | 14.9 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 265 mg | 20% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 871 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
