Taco Dip

December 12, 2020  Online Recipe Guide Avatar

First Layer:
3 green onions, chopped
1 48-oz. jar pinto beans, rinsed and drained
1 cup salsa (mild or hot, depending on your preference)
1/2 teaspoon chili powder
1/4 cup fresh cilantro (or 1 teaspoon dried)
Second Layer:
2 8-oz. packages cream cheese, softened
1 package dry taco seasoning
1/2 cup mayonnaise
Third Layer:
1 small bottle taco sauce
Fourth Layer:
2 cups shredded cheese (taco cheese or cheddar)
Fifth Layer:
2 cups shredded lettuce
Sixth Layer:
1 cup chopped tomatoes
Seventh Layer:
1 cup chopped black olives

Prepare first layer: in a food processor: add beans, onions, salsa and seasonings and pulse until all are combined. *Spread about 2 cups of the mixture onto a serving platter, about 10 to 12 inches in diameter.
Prepare second layer: In a medium bowl combine the softened cream cheese, taco seasoning and mayonnaise. Mix until thoroughly combined. Spread over bean layer on platter. Spread taco sauce over cream cheese layer.
Add the other layers in order, spreading across the platter to cover evenly.

Serve with tortilla chips

*The rest of the beans can be used as a side dip, or saved for later use as a spread for another appetizing Taco Dip. Can be stored in a covered container in the refrigerator for up to two weeks.


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