Avocado Dip and Its History
Avocado dip is a very popular preparation throughout Latin America, especially in Mexico, where the avocado is a fundamental ingredient in the national cuisine. Its origin dates back to pre-Hispanic cultures, such as the Aztec, who valued the avocado for both its flavor and its nutritional properties. Guacamole is the most well-known version worldwide, but there are many regional variants that use different ingredients and textures.
In different Latin American countries, this type of preparation goes by various names. In Mexico, the most common term is "guacamole," while in countries like Colombia and Venezuela it may be known simply as "avocado dip." In Argentina and Chile, it is sometimes called "palta paste" or "palta cream," using the local word for avocado. This dip, in its different presentations, has become an essential accompaniment for snacks and traditional dishes, adapting with local ingredients and their own culinary techniques.
The Aztec pyramid-style avocado dip is a festive and visually attractive version that is inspired by Mexica culture, using several layers of ingredients that are assembled to create a complex and delicious flavor.
How to Prepare Aztec Pyramid-Style Avocado Dip
Ingredients:
Avocados, Cream Cheese, Sour Cream, Taco Seasoning Mix, Cheddar Cheese, Fresh Tomatoes, Green Onions, Black Olives, Lemon Juice.
Preparation Steps:
Layer 1: Mash the avocados and mix with the lemon juice, mixing well, and spread evenly in a bowl or on a serving platter up to the edges of the container.
Layer 2: Beat the cream cheese until it is soft and creamy.
Incorporate the sour cream, mixing well, and integrate the taco seasoning mix, mixing well.
Spread this mixture over the avocado layer.
Layer 3: Sprinkle the cheddar cheese over the cream cheese mixture.
Layer 4: Distribute the fresh tomatoes over the cheddar cheese layer.
Layer 5: Spread the green onions over the tomato layer.
Layer 6: Cover with the black olives.
Serve at room temperature.
Suggested accompaniments: tortilla chips, bell peppers, lobster, and jicama.
