Being a football junkie, and a closet Drew Brees fan (don't worry I will never officially cheat on my Giants), I wanted to celebrate the game in Hawaii with what else... taco dip! This is a serious crowd pleaser. I have never made this and had left overs. Bring it to holiday parties, game day parties, or make it for yourself and enjoy with a pitcher of margaritas (not alone preferably, but I'm not judging).
Layered Taco Dip
1 can refried beans (16 oz.)
1 container sour cream (16 oz.)
1 packet of taco seasoning
Shredded cheese- preferably of the Mexican variety
Shredded iceberg lettuce
2-3 Roma tomatoes, diced
2-3 ripe avocados
A few sprigs of fresh cilantro
2 ripe limes
1 bag tortilla chips
1. Find a decent sized serving platter or shallow baking dish. The first layer is the refried beans. Open your can and spoon the beans onto the platter. Using a spatula, spread the first layer evenly on the plate.
2. For the next layer, I like to utilize a food processor. Half the avocados and scoop out the inside, discarding the large core. Combine avocados, leaves from the cilantro, and the juice of the 2 limes in the food processor. Blend until the cilantro is finely diced. I have no patience for the cilantro leaves when I have to dice them, but if you don't have a food processor you can do this all by hand. Take this mixture and spread evenly on top of the refried bean layer.
3. In a bowl, combine the entire container of sour cream with the taco seasoning packet. Mix well. Spoon this mixture onto the avocado layer and spread evenly.
4. The remaining layers are the lettuce, then the cheese, and then the tomato layer.
Once your layers are complete- you are ready to serve. Enjoy with your favorite tortilla chips!
Some alterations to this recipe- I recently started adding the avocado layer, but without it this dip is still delicious. I have also topped this dip with black olives, chopped onion, and jalapeno peppers. It really just depends on your preference. I have also utilized fat-free sour cream and low fat cheeses- all work just as well. You can't go wrong with taco dip!
Layered Taco Dip
1 can refried beans (16 oz.)
1 container sour cream (16 oz.)
1 packet of taco seasoning
Shredded cheese- preferably of the Mexican variety
Shredded iceberg lettuce
2-3 Roma tomatoes, diced
2-3 ripe avocados
A few sprigs of fresh cilantro
2 ripe limes
1 bag tortilla chips
1. Find a decent sized serving platter or shallow baking dish. The first layer is the refried beans. Open your can and spoon the beans onto the platter. Using a spatula, spread the first layer evenly on the plate.
2. For the next layer, I like to utilize a food processor. Half the avocados and scoop out the inside, discarding the large core. Combine avocados, leaves from the cilantro, and the juice of the 2 limes in the food processor. Blend until the cilantro is finely diced. I have no patience for the cilantro leaves when I have to dice them, but if you don't have a food processor you can do this all by hand. Take this mixture and spread evenly on top of the refried bean layer.
3. In a bowl, combine the entire container of sour cream with the taco seasoning packet. Mix well. Spoon this mixture onto the avocado layer and spread evenly.
4. The remaining layers are the lettuce, then the cheese, and then the tomato layer. Once your layers are complete- you are ready to serve. Enjoy with your favorite tortilla chips!
Some alterations to this recipe- I recently started adding the avocado layer, but without it this dip is still delicious. I have also topped this dip with black olives, chopped onion, and jalapeno peppers. It really just depends on your preference. I have also utilized fat-free sour cream and low fat cheeses- all work just as well. You can't go wrong with taco dip!
No comments:
Post a Comment