Beth's Taco Dip
Recipe: #17571
February 24, 2015
Categories: Dips, Beans, Avocado, Tomato, Appetizers, Mexican, Christmas, Cinco de Mayo, New Years, Gluten-Free, High Fiber, No Eggs, Vegetarian, Fresh Tomatoes, 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
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- For a milder flavor, you can use a milder taco sauce.
- If you don't have jalapeno sauce, you can substitute with diced jalapenos.
- Substitute Greek yogurt for sour cream to make the dip healthier while still maintaining a creamy texture. The benefit of this substitution is that Greek yogurt is lower in fat and calories than sour cream and still provides a creamy texture.
- Substitute cilantro for scallions to add a fresh, herby flavor. The benefit of this substitution is that cilantro adds a bright, fresh flavor to the dip that complements the other ingredients.
Vegetarian Taco Dip Replace the refried beans with black beans. Omit the taco sauce, jalapeno sauce, and olives. Add 1/2 cup of cooked corn, 1/2 cup of cooked bell peppers, and 1/2 cup of diced mushrooms to the cheese and tomato layer.
Mexican Street Corn Salad: This fresh and flavorful Mexican Street Corn Salad is the perfect side dish to serve with Beth's Taco Dip. It's made with sweet corn, creamy mayonnaise, chili powder, and cotija cheese, and it's sure to be a hit with your guests!
Mexican Rice: This Mexican Rice is a simple yet delicious side dish that pairs perfectly with Beth's Taco Dip. It's made with long grain white rice, diced tomatoes, and a blend of Mexican spices that give it a unique flavor. It's a great way to add a bit of heat to your meal!
FAQ
Q: Can I use something other than refried beans in this recipe?
A: Yes, you can substitute refried beans with black beans or pinto beans. You can also use mashed cooked sweet potatoes as a vegan option.
Q: Can I make this recipe ahead of time?
A: Yes, you can prepare the ingredients and assemble the burritos in advance. Place the assembled burritos in a baking dish, cover with foil, and refrigerate for up to 2 days. Bake as directed before serving.
0 Reviews
You'll Also Love
Fun facts:
The taco dip is believed to have originated in the United States in the 1970s. The first taco dip recipes were featured in cookbooks and magazines in the late 1970s.
The taco dip became popular after it was featured on the sitcom Friends in the 1990s. The show's character Ross Geller is known for his love of the dip.