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Category: Dips - Cold
Prep Time: Cook Time: Total Time:
2 (8 oz) pkg cream cheese
1 (1.25 oz) pkg taco seasoning mix
1 1/2 cups sour cream
1 (16 oz) can black refried beans
1 (12 oz) pkg shredded Mexican cheese
1/2 cup fresh chunky salsa
1 (2.25 oz) can chopped black olives
1 cup guacamole
1 (15 oz) can whole black beans, drained and rinsed
4 to 6 bags blue tortilla chips
In a small bowl, mix cream cheese and 1/2 packet of taco seasoning with 1 cup of the sour cream (hold the rest of the sour cream to decorate). Set mixture aside.
Spread a thin layer of refried beans in the bottom of a microwaveable serving dish. Add a layer of shredded cheese. Heat dish in microwave for 1 minute, until cheese is slightly melted.
Drain the salsa and layer it over the cheese. Drain the olives and layer over the salsa. Add a layer of the sour cream mixture. Add a layer of guacamole.
To decorate the top, spoon a medium sized dollop of sour cream in the center. Spoon the rest of the sour cream into an air-tight bag. Cut a very small piece out of 1 of the bottom corners of the bag and, starting at the outer edge of the dip, pipe a thin circle around the perimeter.
Create another circle half way between the perimeter circle and the center dollop, creating 3 circles. Using a knife blade, toothpick or skewer, drag a thin line of the sour cream from the outward toward the edge of the dish. Continue making lines all around to complete the design. Top with black beans. Serve with a bowl of blue tortilla chips.
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*LAYERED TACO DIP*
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Category: Dips - Cold
Prep Time: Cook Time: Total Time:
2 (8 oz) pkg cream cheese
1 (1.25 oz) pkg taco seasoning mix
1 1/2 cups sour cream
1 (16 oz) can black refried beans
1 (12 oz) pkg shredded Mexican cheese
1/2 cup fresh chunky salsa
1 (2.25 oz) can chopped black olives
1 cup guacamole
1 (15 oz) can whole black beans, drained and rinsed
4 to 6 bags blue tortilla chips
In a small bowl, mix cream cheese and 1/2 packet of taco seasoning with 1 cup of the sour cream (hold the rest of the sour cream to decorate). Set mixture aside.
Spread a thin layer of refried beans in the bottom of a microwaveable serving dish. Add a layer of shredded cheese. Heat dish in microwave for 1 minute, until cheese is slightly melted.
Drain the salsa and layer it over the cheese. Drain the olives and layer over the salsa. Add a layer of the sour cream mixture. Add a layer of guacamole.
To decorate the top, spoon a medium sized dollop of sour cream in the center. Spoon the rest of the sour cream into an air-tight bag. Cut a very small piece out of 1 of the bottom corners of the bag and, starting at the outer edge of the dip, pipe a thin circle around the perimeter.
Create another circle half way between the perimeter circle and the center dollop, creating 3 circles. Using a knife blade, toothpick or skewer, drag a thin line of the sour cream from the outward toward the edge of the dish. Continue making lines all around to complete the design. Top with black beans. Serve with a bowl of blue tortilla chips.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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