The Trio Recipe

Prep and mash

Cut avocados in half, remove pits, scoop flesh into a medium bowl. Using a fork, mash to mostly smooth with a few small chunks for texture.

Add lime juice immediately to the mashed avocados to prevent browning and to add bright flavor.

Fold in the minced red onion, jalapeño, chopped cilantro, diced tomato (if using), salt, and black pepper. Taste and adjust seasoning—add more lime or salt as needed.

Transfer to a serving bowl. Cover surface with plastic wrap (optional) to minimize air contact if not serving immediately. Keep refrigerated until ready to serve.

Combine the diced tomatoes, finely diced onion, minced jalapeño, and chopped cilantro in a bowl.

Add the lime juice, sea salt, and optional ground cumin. Stir gently to combine and let sit 10–15 minutes at room temperature to allow flavors to meld.

Taste and adjust salt or lime as needed. If you prefer a smoother salsa, pulse 2–3 times in a food processor, keeping it chunky.

Transfer to a serving bowl and refrigerate until serving (bring to room temperature 10 minutes before serving for best flavor).

In a medium saucepan over medium heat, melt the butter. Add the finely diced onion and sauté 3–4 minutes until translucent and soft but not browned.

Add the minced garlic and chopped mild green chiles; cook 30–45 seconds until fragrant.

Whisk cornstarch into the milk until fully dissolved, then pour the milk mixture into the saucepan. Bring to a gentle simmer while whisking constantly to thicken slightly (about 2–3 minutes).

Reduce heat to low. Add the cream cheese and whisk until melted and smooth.

Gradually add the shredded cheeses a handful at a time, whisking between additions until fully melted and the sauce is smooth. Avoid high heat to prevent separation.

Stir in ground black pepper and optional hot sauce. If the queso is too thick, thin with up to 2 tablespoons additional milk. Keep warm over the lowest heat, stirring occasionally, until ready to serve.

Taste and adjust seasoning. Transfer to a warmed serving bowl; garnish with a few extra chopped chiles or cilantro if desired.

Arrange the guacamole, salsa, and queso in three separate small bowls or in a long tray for a trio presentation.

Place the gluten-free tortilla chips alongside or around the dips. Garnish dips with cilantro leaves and serve lime wedges on the side to squeeze over guac or salsa.

For best results, serve immediately while chips are crisp and queso is warm.