Mexican Layer Dip

Name: Mexican Layer Dip (Elevated)
Total time: 1 h
Yield: 6
Cuisine: Mexican
Ingredients: 8 oz Mexican Chorizo-removed from casing; 8 oz Lobster Meat-cooked and chopped; 1/4 cup White Wine; 2 Avocados-ripe; 1/4 cup Mexican Crema; 2 tbsp Lime Juice; 1/4 cup Cilantro-chopped; Pinch Cayenne Pepper; 1 Mango-diced; 1/4 cup Red Onion-finely diced; 1/4 cup Red Bell Pepper-diced; 1 tbsp Lime Juice; 1 tbsp Jalapeño-seeded and minced; Pinch Salt; 1 cup Queso Fresco-crumbled

⏱1h

👥6

🔥450 cal

Medium

🍽️Mexican

A luxurious and flavorful layered dip featuring succulent lobster, spicy chorizo, a creamy avocado crema, and a vibrant mango salsa. A show-stopping appetizer!

8 oz Mexican Chorizo-removed from casing

8 oz Lobster Meat-cooked and chopped

1/4 cup White Wine

2 Avocados-ripe

1/4 cup Mexican Crema

See all 16 ingredients ↓

(0 reviews)

⏱1h

👥6

🔥450 cal

Medium

🍽️Mexican

A luxurious and flavorful layered dip featuring succulent lobster, spicy chorizo, a creamy avocado crema, and a vibrant mango salsa. A show-stopping appetizer!

#Dip #Appetizer #Party #Mexican #Seafood #Luxury

Instructions

Prepare the Chorizo & Lobster: Cook the Chorizo in a skillet over medium heat, breaking it up with a spoon. Drain off any excess grease. Deglaze the pan with White Wine. Add the Lobster Meat and cook for 2-3 minutes, until heated through.
Prepare the Avocado Crema: Combine all Avocado Crema ingredients in a food processor and blend until smooth and creamy.
Prepare the Mango Salsa: Combine all Mango Salsa ingredients in a bowl and mix well. Set aside.
Layer the Dip: Spread the Chorizo & Lobster mixture evenly in the bottom of a serving dish.
Spread the Avocado Crema over the Chorizo & Lobster.
Spoon the Mango Salsa over the Avocado Crema.
Sprinkle the Queso Fresco over the Mango Salsa.
Garnish with Microgreens.
Chill for at least 30 minutes before serving.

Ingredients

8 oz 225 g Mexican Chorizo-removed from casing
8 oz 225 g Lobster Meat-cooked and chopped
1/4 cup 60 mL White Wine
2 2 Avocados-ripe
1/4 cup 60 mL Mexican Crema
2 tbsp 30 mL Lime Juice
1/4 cup 60 mL Cilantro-chopped
Pinch Pinch Cayenne Pepper
1 1 Mango-diced
1/4 cup 60 mL Red Onion-finely diced
1/4 cup 60 mL Red Bell Pepper-diced
1 tbsp 15 mL Lime Juice
1 tbsp 15 mL Jalapeño-seeded and minced
Pinch Pinch Salt
1 cup 100 g Queso Fresco-crumbled
Microgreens Microgreens

Equipment

Serving Dish
Bowls
Skillet
Food Processor
Spoon

Instructions

Prepare the Chorizo & Lobster: Cook the Chorizo in a skillet over medium heat, breaking it up with a spoon. Drain off any excess grease. Deglaze the pan with White Wine. Add the Lobster Meat and cook for 2-3 minutes, until heated through.
Prepare the Avocado Crema: Combine all Avocado Crema ingredients in a food processor and blend until smooth and creamy.
Prepare the Mango Salsa: Combine all Mango Salsa ingredients in a bowl and mix well. Set aside.
Layer the Dip: Spread the Chorizo & Lobster mixture evenly in the bottom of a serving dish.
Spread the Avocado Crema over the Chorizo & Lobster.
Spoon the Mango Salsa over the Avocado Crema.
Sprinkle the Queso Fresco over the Mango Salsa.
Garnish with Microgreens.
Chill for at least 30 minutes before serving.

Nutrition per serving

Calories 450

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Mexican Layer Dip

Mexican Layer Dip

Ratings & Reviews

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