It’s no secret that I love Mexican-inspired dishes. Consequently, last weekend, when faced with the choice of what snack to bring to a girls’ night with some friends from church, I instantly thought of Layered Taco Dip. Let me just say that this version is amazing. I’ve never made a taco dip without refried beans and oodles of cheese, and while I won’t go so far to say this is a healthy version of taco dip, it’s certainly not as bad for you as it could be. Anyways…
There are six reasons I love this dip.
- Black beans. So tasty, so flavorful and a little bit of texture.
- Guacamole. Enough said.
- Cheese! [I never said it wasn’t there…]
- Sour cream. Infused with spices and onions. Ummm wow.
- Lettuce. Gotta make it healthy somehow 😉
- Tomatoes. Topped with spices and onions. Ahhmmazing!
All layered up, served with crunchy chips, naturally. Need I say more? Oh yeah… I think it’s pretty 🙂
Layered Taco Dip [adapted from The Food Network]
- olive oil
- 2 cloves garlic, diced
- 1 15 ounce can black beans, rinsed and drained
- hot sauce
- ~2 tablespoons water
- 1 cup cheddar cheese [shred your own! it’s better!]
- 1 large avocado
- garlic powder
- cayenne pepper
- kosher salt
- ~1 teaspoon lime juice
- 4 green onions, diced
- slightly under 1 cup sour cream
- dried cilantro [or fresh]
- 2 cups romaine lettuce, chopped
- 1 large tomato, diced
Heat a little olive oil in a skillet over medium heat. Add garlic, black beans, and hot sauce to the pan and heat for about 3 minutes, or until fragrant. Remove from heat, add about 2 tablespoons of water and mash with a fork or potato masher. Don’t worry about getting them completely smooth, just mostly. Spread in the bottom of a 1 quart bowl and top with cheese.
Then, halve and pit the avocado and use a spoon to scoop out the meat. Place in a bowl, and add the lime juice and a sprinkle of garlic powder, cayenne pepper, and kosher salt to taste. Use a fork to mash and combine ingredients, then spread over the cheese.
In a small bowl, combine the sour cream, 3/4 of the green onion, a few dashes of dried cilantro, and a dash of hot sauce. Whip together with a spatula, then spoon out over the avocado. Place lettuce and tomatoes on top, and sprinkle with remaining onion and a pinch of cilantro, garlic powder, and cayenne pepper.
Serve with tortilla chips. Since this dish includes avocados [which turn brown when exposed to oxygen], it’s best eaten the day it’s made, at least for presentation’s sake.
Click here for the printable version: Layered Taco Dip
Question of the Day: What’s your favorite party snack?
9 thoughts on “Layered Taco Dip”
Just discovered your blog and I am loving all of your recipes! This taco dip is perfect for my new years party!!
Awesome, Lynzy! Glad you found it 🙂
One of my favorite party snacks it the Pioneer Woman’s queso. Have you had it? Oh my gosh. So easy, and it was everybody’s absolute FAVORITE at the New Years party we hosted last year.
Delicious! I’ve been racking my brain about what to take to a girls’ night celebration this Saturday, and this post just solved my problem 🙂 I’ll have to make something sweet to take, too (of course!), but this will be perfect for a savory snack.
My favorite party snack is snack mix–any kind, I love ’em all!
What a fun idea to layer a taco dip.
This is my husband’s favorite thing to bring to a potluck! I always bring a dessert! 😉
If you want to make it even a little more healthy….use light or fat-free sour cream. With all of the other flavors in this dip, the full fat sour cream should not be missed. 🙂