3 Amigos Recipe

Prepare avocados

Cut avocados in half, remove pits, and scoop flesh into a medium bowl.

Mash and season

Use a fork to mash avocados to a chunky consistency. Add 2 tbs fresh lime juice, 1/4 cup finely diced red onion, minced jalapeño, 2 tbs chopped cilantro, 1 tsp salt, 1/4 tsp black pepper, and optional 1/2 cup diced tomato. Stir gently to combine. Taste and adjust salt or lime.

Cover tightly with plastic wrap pressed directly on the surface to prevent browning and refrigerate until serving. Bring to near room temperature before serving for best flavor (about 15–20 minutes).

Sweat aromatics

In a medium saucepan over medium heat, melt 2 tbs unsalted butter. Add 1/4 cup finely diced yellow onion and cook, stirring, until translucent, about 3–4 minutes. Add 1 tsp minced garlic and 1 minced jalapeño and cook 30–45 seconds until fragrant.

Make roux and add dairy

Sprinkle 1 tbs all-purpose flour over the aromatics and stir for 1 minute to cook the raw flour taste. Gradually whisk in 1 cup whole milk and 1/2 cup half-and-half, smoothing any lumps. Bring to a gentle simmer, stirring frequently, until slightly thickened, about 3–4 minutes.

Add cheese and season

Lower heat to low. Stir in 1.5 cups shredded cheddar and 1/2 cup shredded monterey jack a handful at a time, stirring until fully melted and smooth. Add 1/4 tsp ground cumin, 1/2 tsp salt, and 1 tsp hot sauce if using. Keep queso warm on the lowest heat, stirring occasionally to prevent sticking. If it becomes too thick, thin with a splash of milk.

Transfer to a small warmed serving bowl and keep warm. Stir before serving.

Combine ingredients

In a bowl, combine 2 cups finely diced ripe tomatoes, 1/4 cup finely diced red onion, 1 minced jalapeño, 3 tbs chopped cilantro, 1 tbs fresh lime juice, 1/2 tsp salt, and 1/8 tsp ground black pepper.

Mix gently and taste; adjust salt or lime as needed. Let rest at room temperature for 10–15 minutes to allow flavors to meld, then chill or serve immediately.

Arrange the 3 Amigos

Place guacamole, queso, and salsa in three small serving bowls or a divided platter. Arrange tortilla chips in a large basket or plate around the dips.

Garnish and serve

Garnish guacamole and salsa with extra cilantro leaves and place lime wedges on the platter. Serve immediately, offering chips to scoop each dip. Reheat queso gently if it cools (microwave in 15-second bursts or warm on the stove over low heat).