TATER TOT CAKE

Ingredients

• 1 (32 ounce) package tater tots
• 1 can bean dip (Fritos 9 ounce)
• 2 avocados
• 1 tablespoon lemon juice
• 2 tablespoons minced onion
• 1/8 teaspoon salt
• dash of pepper
• 3 tablespoons sliced olives black or green or a small 2.5 oz can
• 1 cup shredded cheddar cheese
• sour cream to “ice” the top
• garnishes for decorating such as sliced jalapenos, lime slices, flower petals, herbs
• Corn chips for scooping.

Pico de gallo

• 1 cup cherry tomatoes roughly chopped
• 1/4 onion chopped
• 1/2 jalapeño chopped
• fresh cilantro chopped
• juice of lime

Instructions

1. Bake the tater tots according to package instructions, adding  an extra 10 to 15 minutes for added crunchiness. Cool completely.
2. Mash avocados; stir in lemon juice,  minced onion, salt, and pepper. Set aside.
3. Make the pico de gallo. Roughly chop a cup of cherry tomatoes, 1/4  medium-sized white onion, and half of a small jalapeño. Add the juice of a lime and a handful of roughly chopped cilantro. Add pinch of kosher salt. Stir it up and taste, correcting seasonings. Set aside.
4. Using a 9-inch springform cake pan (like ones used for cheesecakes).  Start with the tater tot floor in the pan, tightly arranging the cooled tots into concentric rings. Continue adding layers of tots to the sides, pressing the tots like logs.  Should be about 4 tots tall.
5. Begin building the layers on the inside, starting with the bean dip.
6. Add the avocado guacamole.
7. Cover with pico de gallo.
8. Sprinkle with olives
9. Add the shredded cheddar cheese.
10. Ice the cake with sour cream.
11. Garnish with your ” found” treasures.

Kathy’s Comments

You’ll be using the entire bag of tater tots so don’t make my mistake of eating “a few” and then not having enough to complete the project.  Also as cute as this cake looks, the tater tots will be cold and not as appetizing.  You’ll be left with the shell, but the dip is wonderful and a crowd pleaser.

By KathyMillerTime