How to Video
Layered Taco Dip
Layered Taco Dip is an easy appetizer that is a total crowd-pleaser. Seeing the layers makes the dish feel extra scrumptious!
Ingredients
- 1 can refried beans
- 2-3 ripe avocados, smashed
- 2 tablespoons freshly squeezed lime juice (About 1 lime.)
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups sour cream (sub: plain organic Greek yogurt)
- 1 tablespoons taco seasoning ( according to your taste)
- 1 1/2 cups shredded cheddar cheese
- 1 cup loosely packed shredded Romaine or Green Leaf lettuce
- 1 cup grape or cherry tomatoes, chopped
- Optional Additions: Diced red onion, black olives, salsa, fresh cilantro, canned chiles (drained), fresh or pickled jalepenos
Instructions
- Spread refried beans in large glass bowl or pan.
- In a small bowl, smash avocado. Stir in lime juice, garlic, salt, and pepper. Spread avocado mixture over dip.
- Combine taco seasoning with the sour cream. Spread over the avocado layer.
- Sprinkle a layer of cheddar cheese on top.
- Top with shredded lettuce and chopped tomatoes (or your toppings of choice).
- Serve with tortilla chips.
Notes/Tips
- Layered Taco Dip will keep for 3-4 days, but the longer it’s kept, the more the layers will “bleed” together and it can start to get a bit watery. If it gets watery, just drain it off, or use a paper towel to absorb the liquid. It will still taste amazing.
- You can use canned tomatoes, but sure to drain them really well. Chop them if they are larger than diced and then spread them on top.
- Make it Dairy-Free: You can leave the sour cream and cheese out completely. Or you can replace the sour cream with a dairy-free version. If you leave the sour cream out, you can mix the taco seasoning in with the refried beans.
Nutrition
Calories: 288 kcal (14%) | Carbohydrates: 9 g (3%) | Protein: 8 g (16%) | Fat: 26 g (40%) | Cholesterol: 55 mg (18%) | Sodium: 334 mg (15%) | Fiber: 4 g (17%) | Sugar: 3 g (3%)
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