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
- 8 ounces organic cream cheese
- 2 cans of organic pre-soaked refried beans.
- 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.
- 3/4 cup guacamole, optional, or just some avocado
- Any veggies you'd like: chopped tomatoes, green/red/orange peppers, black olives, or green onions, & jalapeños for a nice bite! (Try my new amazing veggie chopper to make it go faster!!)
- About a cup of your favorite shredded cheese (Remember never buy shredded cheese with all the weird additives, instead try this easy cheese shredder)
- 1 lime zested, optional
- Organic nacho chips, (to avoid the nasty GMO corn) for dippers. If you can find chips not made with nasty vegetable/seed oils like soybean or canola, even better. Good luck with that one...
- Your favorite organic salsa
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.
- Layer the ingredients in the order listed: spread a layer of cream cheese, then refried beans, sour cream, seasonings, guac, veggies, cheese. Add optional lime zest. Add the salsa as one of the layers or serve it on the side.
- Use chips for dipping and enjoy!
Watch the video with one variation here (plays after the ad):
Note that you don't need to get organic avocados as they're not on the dirty dozen list. Find the Dirty Dozen and Clean 15 here.
For the other ingredients, best are veggies from a local farmer who you know grows his produce in healthy nutrient-dense, mineral-rich soil — if the soil isn’t healthy, the food grown there will taste “dead” because it has few nutrients. Kind of like how a lot of the produce from the store tastes in the middle of the winter because it was shipped here from another country, grown in dead soil, and picked before it was ready so it wasn’t over-ripened by the time it got to the shelf. Best of all is to grow it in your own organic garden! Or you could be CSA members, which means you buy a share of local produce from a farmer you trust. (Ask around or meet farmers at your local market.)
Here it is without the veggies. Not as pretty, but still super tasty!
More you might like:
- Have you heard how good colostrum is for you? (Make sure you don't buy the denatured kind where they take the fat out!)
- Love Mexican food? Check out more Mexican recipes here. Or find more healthy snacks here.
Meal Planning Help:
Sick of planning meals and answering the question, “What am I going to feed these people?” No matter what kind of eater you are… Check out these affordable interactive easy-to-use meal plans where the work is done for you! Also read over my review to see what I thought of it.
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… 🙂