Saturday, November 06, 2010

Bean-Taco Dip

ned to make this dip back in college, and forgot about it until I saw it in a cookbook. There are many variations, and even I change it up from time-to-time. Anyway, here's how I made it a few weeks months ago. (I've got some recipes coming--just need to take time and write them up.)

1 can spicy refried beans (if you can't find them, mix a can of fat free refried beans and green chiles)
1 cup (or a little more--I didn't measure) homemade guacamole
1/2 cup light sour cream
1/2 cup light mayo or Miracle Whip
taco seasoning--to your tastes
1-1 1/2 cup shredded cheese
About 2 TBSP onions, cut
1 small Roma tomato, cut
1 can sliced black olives

To assemble: Spread beans on the bottom of a dish, then spread guacamole over that layer. Mix the sour cream, mayo and taco seasoning together. Spread over the guacamole layer. Sprinkle shredded cheese, onions, tomatoes and olives over the taco seasoning layer. Let chill for at least 1 hour.

VERDICT: Enjoyable for 3 nights!

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