Beth's Taco Dip
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.
- Ready In:
- 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
- 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.
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Orignally I was going to make this as an appetizer for Superbowl but instead I made it tonight for dinner and it was WONDERFUL! It has an irresistible flavor and you keep wanting to eat more! I used purchased guacamole, and reduced the amount of Tabasco jalapeno sauce to about 2 teaspoons because I was nervous it would taste too spicy, but it came out very mild and I may add more next time. I didn't add in the onion. I will definetly serve this to company as an appetizer in the future. Thanks for the great recipe lazyme!