BETH'S TACO DIP

Beth's Taco Dip image

I found this recipe on epicurious.com about 3 years ago and have made it many times for get togethers. It's always the first thing to go, and I'm asked for the recipe almost every single time. It's yet another layered taco dip, but for some reason, everyone loves this one more than most. I cheat and use a purchased guacamole dip and it's a great make ahead for a crowd.

Provided by lazyme

Categories Beans

Time 20m

Yield 30 serving(s)

Number Of Ingredients 13

Previous Next

Ingredients

16 ounces refried beans
8 ounces sour cream
3 medium avocados
16 ounces cheddar cheese, shredded
10 ounces mild taco sauce
0.25 (5 1/2 ounce) bottle jalapeno sauce
1/2 cup black olives, chopped
1/2 cup scallion, chopped
1 1/2 cups tomatoes, chopped
1 small onion, chopped
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon pepper

Steps:

Spread beans evenly on the bottom of a baking dish or casserole. (I use a quiche dish).
Mash avocados with chili powder, onion, pepper and garlic. Spread avocado mixture over the beans. Next, layer the sour cream over the first two layers.
Mix together the taco sauce, cheese, jalapeño sauce, olives, scallions, and tomatoes. Spread over the sour cream layer.
Serve with tortilla chips.

Nutrition Facts : Calories 128.9, Fat 10, SaturatedFat 4.6, Cholesterol 20.1, Sodium 223.2, Carbohydrate 5.5, Fiber 2.4, Sugar 1, Protein 5.3

*** Explore more Beth's Taco Dip Recipes »

Comment
Leave a comment

There are no comments yet!

Name

Message

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #north-american #for-large-groups #appetizers #beans #mexican #dips #dietary #low-carb #low-in-something #number-of-servings