Products used in this recipe
Dippin' Trio of Corn Salsa, Guacamole and Queso
Yield: 10 Servings (8 oz. each)
Yield: 10 Servings (8 oz. each)
Combine our flame-roasted sweet corn and peppers with traditional tomato salsa and pair it up with zesty guacamole and creamy queso dip. Serve it on a platter with a whole bunch of crispy tortilla chips for dippin', of course.
| Ingredient | Weight | Measure |
|---|---|---|
| Simplot Harvest Fresh™ Avocados: Western Guacamole, Frozen 12/1lb | 16 oz. | 2 cups |
| Simplot RoastWorks®: RTE Flame-Roasted Sweet Corn & Peppers Blend 6/2.5lb | 2.5 lbs. | 1 bag |
| Salsa, tomato, prepared | 18.4 oz. | 2 cups |
| Queso dip, prepared | 1.7 lbs. | 3 3/4 cups |
| Cilantro, fresh, chopped | .28 oz. | 1/2 cup |
| Lime wedges | 2 oz. | 10 each |
| Tortilla chips, corn, fried | as needed |
Preparation Instructions:
- Step 1
- Thaw guacamole according to package instructions. Reserve cold.
- Step 2
- Thaw corn and pepper blend according to package instructions. In a mixing bowl, combine corn and pepper blend with salsa. Stir well and reserve cold.
- Step 3
- Heat queso dip according to package instructions. Reserve hot.
- Step 4
- For each serving; portion 1/2 cup of corn salsa in a ramekin, 1/3 cup of queso dip in a ramekin, and 1/3 cup of guacamole in a ramekin. Serve alongside tortilla chips, lime wedge and fresh cilantro.
