Ingredients
Method
Instructions
- In a medium mixing bowl, combine the Greek yogurt (or sour cream), garlic powder, cumin, and lime juice. Whisk until smooth and spread evenly across the bottom of a 9x9 inch glass serving dish.
- In a separate bowl, mash the avocados with a fork until you reach your desired consistency. Fold in the minced red onion, cilantro, and salt.
- Carefully spread the guacamole mixture over the top of the yogurt base layer using a spatula, ensuring the edges are sealed to prevent the yogurt from bleeding through.
- Drain your salsa or pico de gallo through a fine-mesh sieve to remove excess juice, then layer it on top of the guacamole.
- Sprinkle the shredded cheddar cheese and black olives evenly over the top of the salsa layer.
- Cover the dish with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to marry before serving with tortilla chips.
Notes
To prevent the guacamole from browning, ensure the salsa layer completely covers the avocado layer to minimize air exposure. This dip is best served within 4 hours of assembly.
