With the holidays too fast aproaching, I am going to post recipes over the next few weeks that would be great for toting along to the family gatherings. Some will be appetizer/finger food type dealies, some will be side dishes, and some will be desserts. I may throw in a few meat dishes as well, who knows.
Today I’m going to share an easy peasy dip recipe. This is one of those recipes that isn’t really a recipe at all…you just use what you have and what you like. So, feel free to branch out from what I’ve done to suit your tastes.
The first thing you need to do is spread some refried beans in the bottom of a dish. You need something with sides, as we’re gonna build this dip up in layers (hence the name “Layered” Taco Dip!). I used a pie plate this time.
Now, dump some sour cream into a bowl and mix in some taco seasoning. For 16 oz of sour cream you’ll need a whole packet of taco seasoning, if you use the packaged kind. I make my own, so I just add it in till it looks good. You really can’t go wrong here. Adjust the amounts according to how much dip you’re making.
Now, spread this mixture over the refried bean layer.
Then, chop up some tomatoes and add those over the sour cream layer.
Add a layer of shredded cheese – I like Colby-Jack cheese.
Now, open up a can of black beans and rinse them very well. Scatter those over the cheese.
Now, chop up some fresh cilantro. If you don’t like cilantro, just use some fresh parsley. Sprinkle that over the beans.
Add any other ingredients you like in a Mexican dish. Like onions? Mince up an onion, or slice up a few green onions and throw those on. Like a lot of heat? Mince up a jalepeno and toss it on. Like red or green bell peppers? Dice those and add them. Avocado? Sure! Salsa? Why not! (I planned on adding come diced avocado, but when I cut open my avocado, it was bad. Oh well…it’s not the end of the world.)
Serve with tortilla chips and you’re good to go!
Aside from being a super simple dish to throw together, it makes a great party recipe because you can put it all together ahead of time (the day before even) and just let it hang out in the fridge until you’re ready to serve. And any leftovers can be stored in the fridge for a day or two as well. Although, I doubt there’d be many leftovers…this stuff is killer.