A simple layered taco dip recipe that's always a hit!
Hopefully most of you are involved with your local Weston Price chapter (find yours here or if you're near West Michigan, join us!) – I've been co-chapter leader with my friend Janice for a while now, and love getting to know new real foodies every month. Our meetings are casual but super informative, and we also have something extra fun: goodies to sample!
Last month my friend Geri and her daughter, Margaret, brought this taco dip that was a huge hit. I've made variations of it for get-togethers in the past, and it's always gone before long. It only takes a few minutes to pull together, and you can make it ahead of time, too, which is always a plus.
Make it with or without veggies. The picture above shows when I made it right after picking up a haul of CSA veggies — YUM!
Layered Taco Dip Recipe
Ingredients
- 2 cans of organic refried beans. I usually buy a kind that has some jalepenos or other flavorful peppers in it for more yumminess.
- 2 cups sour cream pastured is best, but if not, at least find sour cream with only cream listed in the ingredients
- 1/4 cup homemade taco seasoning or more to your taste – be sure and check it before adding more. If you don't have any made up, just use 1 teaspoon cumin, 2 teaspoons garlic powder, and 3/4 teaspoon sea salt. (Find spices that aren't irradiated here.)
- 3/4 cup guacamole, optional
- Any veggies you'd like: chopped tomatoes, green/red/orange peppers, black olives, or green onions, & jalapeños for a nice bite! (Or sometimes to save time, I'll just use salsa!)
- About a cup of your favorite shredded cheese
- Organic nacho chips, to avoid the nasty GMO corn for dippers
Instructions
- You can use a cookie sheet, or use a large pizza pan like I did. (I love my stainless steel bakeware!) You could also use 2-9×13's but you may need more sour cream. Mix sour cream with seasonings and spread over the bean layer. Sprinkle with cheese and optional veggies of your choice. Serve with organic nacho chips.
Here are a few of the many different variations you can try with this dip…
- Start with a layer of cream cheese on the bottom. Then you can keep the sour cream layer or omit, it's good either way. If you omit it, you may want to mix a little taco seasoning in with your beans before spreading them on top of the cream cheese.
- Add a salsa layer on top. 🙂
Here it is without the veggies. Not as pretty, but still super tasty!
More you might like:
- Love Mexican food? Check out more Mexican recipes here
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Erin says
If you don’t have canned refried beans, throw some dried pinto or black beans in the crockpot tonight with some cumin, onion, hot sauce, and optional jalapenos, and they will be mash-able for “refried beans” in the morning! We make these beans usually once a week and use leftovers for lunches throughout the week.
KitchenKop says
Wow, that sounds so simple, thanks Erin!
Kel
Dorsey says
I like this raw form of the recipe and I use the ‘cultured Bean Paste from the Nourishing Traditions cookbook instead of the refried beans. It’s a great way to get some “culture” into your diet. 🙂
Like molly, I add tomato and olive and if I have it, cilantro.
Karen Marie says
We also make something similar: mix 8 oz. each of cream cheese and sour cream, with taco seasoning added. The original recipe called for one “packet” of taco seasoning, we now know better and make our own 😎 Omit the beans, my DH does not like them, but always top with shredded cheese, diced tomato, shredded lettuce and chopped green onions. YUM!
Chissie says
I have been making something like these for years. Only like molly said, I use cream cheese (just plain although I am sure it would be good with the taco seasoning) and top with cheese. Every time I make it, hubby says its why he married me. 🙂
molly says
I make something similar but heat the beans in a pan along with the cheese, salsa, and cubed cream cheese. I bake it to get everything all melted and top with cilantro, green onions, black olives, and chopped cherry tomatoes. My family LOVES this stuff!
KitchenKop says
Oooh, I especially love the cilantro part… 🙂