Directions

1. Preheat the oven to 400º.

2. Bake 6 strips of bacon for 13 minutes. When cooked, pat off excess fat with a paper towel. Dice and set aside.

For the guacasalsa:

1. Place avocado in a bowl and drizzle about ¼ cup Melinda’s Green Sauce. Mash until slightly lumpy. Add ¼ cup water and pinch of salt. Mix together until smooth.

2. Heat 1-2 tbsp avocado oil in skillet over medium heat. When oil is hot, saute ½ cup diced skillet potatoes until golden brown.

For the Green queso:

1. Heat 2 tbsp unsalted butter in a sauce pot over medium heat until just melted. Add in 2 tbsp flour and mix together to form a light roux. Add in 1 cup whole milk, 1.5 cup monterrey jack cheese. Stir continuously until incorporated and melted. Add in 4 oz. green hatch chiles, ¼ cup Melinda’s Green Sauce, 1 tsp garlic powder and 1 tsp onion powder. Reduce the heat to low and stir to incorporate.

For the soft scrambled eggs:

1. Whisk together 6 large eggs and cook in a skillet over medium low heat. Stir continuously until eggs have hardened yet have a soft sheen.

Assemble the Breakfast Dip:

1. In a casserole dish, put in the soft scrambled eggs on the bottom layer. Next pour over the green queso to cover the eggs. Sprinkle the skillet potatoes over the dip. Drizzle the guacasalsa. Finish by drizzling ¼ cup crema mexicana, sprinkle green onion, cilantro, and the diced bacon bits.

2. Serve with chips, toast or spoon!