Layered Taco Dip
All of the yummy Mexican flavors, layered together in a chip dip that eats like a meal!
Ingredients
- 1-3 cans refried beans
- 1/4 to 1/2 c prepared salsa
- 1-2 avocado mashed with 1-4 cloves garlic and juice from 1/2 to 1 lime
- 6-12 oz sour cream with 1-2 t taco seasoning spice stirred in
- 2-4 green onions sliced
- 1/2 - 2 jalapenos seeded and diced
- 1-3 roma tomatoes diced
- 4-8 oz black olives sliced
- 1/2 to 1 1/2 c cheddar or Mexican blend cheese grated
Instructions
- The recipe quantities are for an 8x8 pan (smaller amount) or a 9x13 pan (larger amount). Use any decorative serving dish to add festivity to your table.
- In a saucepan, stir together the refried beans and salsa, thoroughly combining. Spread into bottom of pan, using an offset spatula to evenly spread to all of the edges.
- Combine avocado, chopped garlic, and lime juice, and 1/4-1/2 t salt to make a quick guacamole. Spread it on top of the beans in your dish.
- Combine sour cream and taco seasoning, adding more seasoning if desired. Add this layer to your dish.
- Chop and sprinkle onions, then jalapeno, tomato, and olives layers onto your dip.
- Top off with a sprinkling of cheese.
- Serve immediately, if you like the bean layer to be warm. Or, refrigerate and serve cold later. It's great both ways.