Description
Taco dip is the perfect appetizer for any party any time of year. It’s creamy, crunchy, and loaded with veggies. It only takes 20 minutes to make!
Ingredients
- Refried Beans
- 1 15 ounce can fat free refried beans
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- Quick guacamole
- 3 large ripe avocados
- Juice of 1/2 to 1 lime
- 1/4 to 1/2 teaspoon salt
- 1/4 to 1/2 teaspoon garlic powder
- Remaining layers of the dip
- 6 ouncees of light sour cream
- 16 ounces thick salsa (if super liquidy than drain off some of the liquid otherwise it will make your entire dip too runny)
- 1 1/2 cups shredded cheddar cheese (or whatever kind you prefer)
- 1/4 red onion, finely chopped
- 1 bell pepper, chopped (I use 1/2 green and 1/2 red – but any color you like will work)
- 1 ear of fresh corn, kernels cut off (use part of a can of canned corn, if fresh is out of season)
- 1/4 to 1/2 cup grape tomatoes, sliced
- 1 can sliced black olives
- optional :1/4 cup pickled jalapenos, roughly chopped
- Fresh cilantro leaves
- For Serving
- Tortilla chips – lots of them!
Instructions
- Prepare the refried beans: Add the can of refried beans to a medium mixing bowl, along with the spices. Mix until well combined, taste and adjust seasoning as needed. Spread the refried bean mixture into a large serving bowl ( it’s traditional to use a baking dish which makes it easiest for maximum dipping).
- Make the quick guacamole: Add peeled and seeded avocados to a medium mixing bowl, mash with a fork or potato masher until mostly smooth. Add 1/2 of the lime juice along with the garlic powder and salt, stir to combine. Taste and adjust seasoning as needed or add more lime juice as needed. Spread the guacamole over the beans.
- Spread the other layers: Spread the sour cream on top of the guacamole followed by the salsa and the cheddar cheese.
- Chop veggies: If you haven’t already, chop all the veggies as instructed above.
- Finish assembly: Sprinkle the onion, bell peppers, corn, olives, grape tomatoes, jalapeno peppers (if using), and cilantro over top of the taco dip.
- Serve: Serve immeditatly with loads of tortilla chips.
- Leftovers: Store leftovers covered in the fridge for up to 3 days – it is best when fresh though.
Notes
Onions: If you don’t want a super strong onion flavor than you can either swap the red onions with green onions or soak the red onions in cold water or 5 minutes to take away their strong onion flavor.
Veggies: I decided to include a lot of crunchy veggies and leave off the lettuce because I really dislike it when lettuce gets soggy. if you prefer lettuce on your layered taco dip than swap out some of the veggies I used for shredded romaine lettuce. Also keep in mind that you can use any variety of veggies you prefer. I highly recommend the bell peppers, fresh corn (if in season), and black olives for crunch and flavor. But make it work for you and have fun! 🙂
Make ahead tip: If you want to prepare this dip in advance I suggest making the refried beans and guacamole and spread them into the dish along with the sour cream – cover it and pop it into the fridge until ready to serve. Just before serving add the remaining ingredients on top. Layering the guacamole between the beans and the sour cream will keep the guacamole from browning.
