Now that the Southern husband and I are well into our Friday Night Lights experiment, I’m starting to get a little more adventurous with the whole appetizer thing.  And this particular recipe is based on my general theory of if I like one thing, and I like another thing, combining those two might turn into true love.  (Hey, it worked for Reeses Peanut Butter Cups and if it’s good enough for peanut butter and chocolate, it’s good enough for me.)

Anyone, here’s the deal on this one.  Either whip up or buy a batch of your favorite hummus.  Either whip up or buy a batch of your favorite guacamole.  (I am in the “whip up” camp on both of these, and if you are looking for the world’s fastest and best hummus recipe, look no further and click here.)

Now find a serving bowl and spread the hummus on the bottom.  Scatter some shredded cheddar cheese and chopped scallions on top.  Spread the guac over all this.  More cheddar, more scallions and some chopped tomatoes.  A little chili powder, and you are done!

A few notes about this one:

I found the recipe on the Cabot Cheese site and this gives me another chance to say, Cabot Cheese?   You rock!!

2. The original recipe had the guac on the bottom and the hummus on the top, but I am ornery and switched them around.  You do what feels right to you.

3. I used blue corn tortilla chips with this just for the sheer drama of it all, but celery, pita chips, cucumber rounds and your finger will all make lovely scoops for this.

I think that’s all there is to say about this one!

  • 2 cups guacamole
  • 8 ounces Cabot Extra Sharp Cheddar, divided
  • 4 green onions, thinly sliced, divided
  • 2 cups hummus
  • ¼ cup diced tomato or red pepper, whichever you prefer
  • Mild or hot chili powder
  1. In medium glass bowl or 7-by-11-inch glass baking dish, spread hummus in even layer. Scatter with half of grated cheese and half of scallions.
  2. Next spread guacamole in even layer, followed by remaining cheese and scallions.
  3. Sprinkle with tomatoes or red peppers and dust with chili powder. Serve with tortilla chips, veggies, etc.

Recipe adapted from the Cabot Cheese recipe


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  1. Wendy says

    I love how you flipped it; I always feel like I have to dig to get to the guac! Thanks for posting and for the Cabot love. Our Twitter Cow (@cabotcoop) just tweeted a link to your post, also!

    Clearly, we think you rock, too!

  2. Rivki Locker (Ordinary Blogger) says

    Guacamole, hummus and cheddar are three of my favorite foods EVER. This looks awesome.

  3. Joanne says

    So what exactly about this were you not sure you would like? It all sounds fantastic! My two favorite dips in one. Sigh.

  4. June says

    I think if it needed to sit a bit I would put the quacamole on the bottom so it didn't brown so easily. Other than that yours looks yummy! Never thought to combine the two. Maybe some homemade salsa could be on top too or pickled peppers. :)

  5. Anonymous says

    I just made this last night for dinner for my husband and I. So good! I skipped the cheese to make it healthier…though I love cheese. I made my guacomole with cumin, paprika, onions, and the juice of small lime. That's it…something I picked up from 101 Cookbooks.

    The husband and I totally scarfed this down in a few minutes. Very delicious. Next time I want to try it with some warmed up pita.


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