‘People’ offers Latter-day Saint leader’s 7-layer guacamole dip


It’s the season for epic family gatherings, and a Latter-day Saint food blogger has just what it takes to get any feast or get-together started off on the right foot. In fact, it’s such a good recipe that People.com shared it with its readers.

As a food magazine editor turned food blogger, Tara Bench, perhaps better known as Tara Teaspoon, immersed herself in New York’s food culture as a faithful member of the Church. of Jesus Christ of Latter Day Saints. For over two decades she has worked in the food publishing industry creating recipes and articles and has been a food stylist for various magazines, books and TV shows. She was the catering and entertainment manager of ladies welcome diary magazine. Prior to working for the journal, Tara was editor-in-chief at Martha Stewart Living, Children, and Weddings magazines. She appeared on the television show Martha Stewart, Today’s show, and on the Food Network as a show judge and contestant.

► You Might Also Like: Former ‘Martha Stewart Living’ Food Editor Opens Up About Being a Latter Day Saint in NYC’s Food Industry

The five-star guacamole dip featured on People.com can also be found in Tara’s new cookbook, Delicious Gatherings. She explained that for this appetizer she wanted to create something beautiful and tasty.

“I wanted a dip that could serve as a centerpiece, so I made the platter to be impressive,” Tara writes in her cookbook. “It’s a staple that’s perfect for dipping your fries, scooping up enchiladas, or drizzling over a taco salad. Your taste buds will know what to expect: amazing! »

Read more about Tara on People.com and find instructions and ingredients for her guacamole dip below.

Tara Bench Seven Layer Guacamole Dip


  • 1¼ cup sour cream
  • 3 tbsp. taco seasoning
  • ⅓ cup chopped green onions (from a bunch)
  • 1 small jalapeño, finely chopped
  • 5 ripe avocados
  • ½ cup tomatillo salsa (salsa verde) (from a 16 oz jar)
  • 2 tbsp. fresh lime juice (from 2 limes)
  • 1 C. kosher salt
  • 1 cup chopped fresh cilantro, divided
  • 1 large tomato, seeded and chopped (1 ¼ cup)
  • 4 oz. cotija cheese, crumbled (1 cup)
  • 1 can of black beans, drained and rinsed
  • ¾ cup frozen roasted corn, thawed

1. Whisk together sour cream and taco seasoning in a medium bowl. Cover and refrigerate until use.
2. Combine green onions, jalapeño and ¾ cup cilantro in a small bowl. Set aside at room temperature, uncovered.
3. In a large bowl, mash together the avocados, tomatillo salsa, lime juice, salt and ¼ cup cilantro until slightly thickened.
4. Spread the guacamole in a thick layer on a large dish. Gently spread the taco crema on top in an even layer, leaving a border of guacamole. Place a ring of tomatoes near the edge of the taco cream, then a ring of cotija cheese inside the ring of tomatoes. Create a ring of green onion mixture inside the cheese, followed by a ring of beans. Place the corn in the center. Serve immediately with fries, or cover and refrigerate for up to 1 hour.


Comments are closed.