Guacamole Dip Recipe

Prepare and melt

Preheat oven to 375°F (190°C). In a medium bowl, combine the softened cream cheese and 1/2 cup of the sour cream; whisk until smooth. Stir in the drained diced green chiles, ground cumin, smoked paprika, kosher salt, and black pepper until evenly distributed. Fold in the 3 cups of Mexican shredded cheese until mixed well.

Transfer the cheese mixture into a shallow ovenproof dish (an 8-inch round or similar). Smooth the top, cover lightly with foil, and bake 15–18 minutes until the cheese is melted and bubbling. Remove foil and broil 1–2 minutes if you want a lightly browned top—watch closely to prevent burning.

Remove from oven and let rest 3–5 minutes. Stir gently to create a warm, scoopable dip. Sprinkle chopped cilantro on top if using.

In a medium bowl, mash the avocados with a fork leaving some chunks for texture. Immediately add the lime juice and stir to combine (this helps prevent browning).

Add the finely diced red onion, minced jalapeño, ground cumin, kosher salt, chopped cilantro, and diced tomato (if using). Fold gently to combine, tasting and adjusting salt or lime as needed. Cover tightly with plastic wrap pressed directly onto the surface to minimize air contact and refrigerate until ready to serve (or leave at room temperature up to 30 minutes if serving immediately).

In a small bowl, combine the diced tomatoes, red onion, chopped cilantro, minced jalapeño, lime juice, kosher salt, and black pepper. Stir well and taste; adjust seasoning with more salt or lime if desired. Let sit at room temperature for 10–15 minutes to allow flavors to meld.

Arrange the warm cheese dip in the center of a large serving platter or leave in the ovenproof dish. Place the guacamole, pico de gallo, and the 1/2 cup sour cream in small bowls around or alongside the cheese dip.

Garnish the cheese dip with extra chopped cilantro and a few spoonfuls of pico de gallo on one side if desired. Serve immediately with tortilla chips and lime wedges.