Tuesday, June 14, 2011
Layered Taco Dip
Yum. I love taco dip. I have two recipes that I like to make and decided to combine them to create a new one. You can warm this in the oven for a little while if you like but I just left it at room temperature. Feel free to add/change any of the ingredients to suit your tastes. That's what I did! :)
1/2 package taco seasoning mix
1 can refried beans
8 ounces cream cheese, softened
16 ounces sour cream
1 jar salsa
1 tomato, chopped
1 bunch chopped green onion
1 small can sliced black olives
2 avocados, lime juice, salt - to make guacamole - or you can buy store bought
1 bag shredded cheddar cheese, or 2 cups
Spread refried beans in a 9x13 baking dish. Combine sour cream, cream cheese and the taco seasoning. I kept adding a little of the seasoning and tasted it until I had the flavor I wanted. Spread the sour cream mixture over the beans.
I made the guacamole with 2 avocados, lime juice and salt. Again, I just tasted it as I went and until I was happy with the consistency and flavor. Spread guacamole on top of the sour cream mixture.
Add sliced black olives and chopped tomato.
I didn't use a whole jar of salsa. I would say I ended up using about half of the jar. I bought a thicker salsa, Pace Picante I think so it wouldn't make the dip watery.
Then add shredded cheese to cover. Sprinkle the top with chopped green onion. Serve with tortilla chips.