Beth's Taco Dip
Recipe: #17571
February 24, 2015
Categories: Fresh Tomatoes, Dips, Beans, Fruit, Avocado, Tomato, Appetizers, Mexican, Christmas, Cinco de Mayo, Entertaining, New Years, Gluten-Free, High Fiber, No Eggs, Vegetarian, Spicy, Kosher Dairy more
"I found this recipe on epicuriousdotcom several 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 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."
Original is 30 servings
Ingredients
Nutritional
- Serving Size: 1 (79.8 g)
- Calories 149.3
- Total Fat - 8.3 g
- Saturated Fat - 3.4 g
- Cholesterol - 11.7 mg
- Sodium - 150.1 mg
- Total Carbohydrate - 13.7 g
- Dietary Fiber - 2.3 g
- Sugars - 3.2 g
- Protein - 6.1 g
- Calcium - 171.2 mg
- Iron - 0.5 mg
- Vitamin C - 8.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Spread beans evenly on the bottom of a baking dish or casserole. (I use a quiche dish).
Step 2
Mash avocados with chili powder, onion, pepper and garlic.
Step 3
Spread avocado mixture over the beans.
Step 4
Next, layer the sour cream over the first two layers.
Step 5
Mix together the taco sauce, cheese, jalapeno sauce, olives, scallions, and tomatoes.
Step 6
Spread over the sour cream layer.
Step 7
Serve with tortilla chips
Tips & Variations
No special items needed.
0 Reviews
You'll Also Love
