Cielito lindo (See-a-lee-tou Lean-do) Dip

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I know it as Cielito lindo but I also heard it as Mexico Lindo; either the name you prefer to call it, this is a must do in your home, especially if you’re having a party.

Kids love it and they don’t notice all the veggies that are inside. I learned to do it at a friend’s birthday when we were 13 years old. It was a cooking party. Since that day I’ve loved it. Also my friend Natalia improved this recipe and taught me a few flavor tricks.  I hope you like it, this is how I do it and I promise you, it will be a success if you have it at a party.

 

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The ingredients are well known an easy to get:

-(2 oz.) of guacamole dip (You can make Guacamole with one avocado, chopped onion, a bit of chopped coriander, salt, olive oil and lemon juice or you can get it from the store)

-8 oz of cream cheese
-8 oz. sour cream

-A bunch of fresh coriander
-1 (1 oz.) package of taco seasoning
-2 (10 oz.) of salsa (I use Tostitos)
-1 onion, chopped

-5 or 6 small tomatoes
-1 (8 oz.) pack of shredded cheddar cheese

-1 lemon

-1 pack ground turkey or chicken.

-1 (16 oz.) can of refried beans (optional)

 

Preparation:

  1. First prepare the pico de gallo mixing in a bowl the onions, tomatoes, pepper and cilantro chopped, with a spoon of lemon juice, a pinch of salt and some olive oil.

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  1. Prepare your meat using a taco seasoning. Optional add onions and peppers.

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  1. While your meat is cooking, let’s start with the layers in your pan. Start with the refried beans and end with cheese. In my case I did it without the beans.

 

  1. First:  Spread the cream cheese covering the entire surface of the baking dish

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2.Second:  Add the pico de gallo and meat that is ready to eat.

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3. Third: Add the salsa sauce and then, the guacamole

 

  1. Fourth: Add the sour cream

 

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  1. Finally add the cheddar cheese

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  1. Put it in the oven at a high temperature for 15 minutes, for the cheese to melt.

 

For a clean presentation, wipe sides after adding each layer.
Serve with chips immediately, while it’s still warm.

 

I hope you try it!

 

Massiel C.

 

 

Text: Massiel Cabrera

Edition: Natalia Aybar

Web support: Christian Castillo

Pictures: Massiel Cabrera

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