For a simple appetizer, make a taco dip consisting of layers of taco ingredients served alongside tortilla chips. Layered taco dip is best served on a large plate instead of in a bowl because the shorter depth makes it easier for people to scoop up all of the ingredients onto just one chip. You can vary the ingredients according to your taste, but the overall process stays the same no matter what ingredients you use. If possible, choose a plate with edges 1 to 2 inches high to keep the dip from sliding off the edge.
Instructions
1. Stir a pouch of taco seasoning mix and a can of refried beans together. Because the dip will be served cold, you do not need to heat up the beans.
2. Stir 1 part softened cream cheese into 2 parts sour cream. The cream cheese helps make a richer dip, although it can be omitted for a healthier version.
3. Spread the seasoned refried beans over the bottom of the serving plate. This mixture should be about 1/2-inch thick.
4. Spread the sour cream and mixture in a layer over the refried beans. If the edges of the plate are not high enough to support this layer, leave about 1/4 inch of beans exposed around the edges of the sour cream to keep it from falling off the plate.
5. Spoon salsa evenly over the sour cream to make another layer of the taco dip. Sprinkle chopped tomato pieces over the top of the salsa, if desired. Keep these toward the middle of the plate to prevent them from falling off, unless the sides of the plate are high enough to hold them in.
6. Chop green onions finely and sprinkle them in a thin layer over the salsa and tomatoes.
7. Shred the iceberg lettuce and spread a layer of lettuce over the previous layers.
8. Sprinkle grated cheddar cheese over the top of the taco dip to make the final layer.
9. Cover the dip with plastic wrap and refrigerate it until it is time to serve.
Tags: sour cream, cream cheese, refried beans, cream cream, cream cream cheese, from falling, high enough