Emily and I were speaking the other day about the things we like to serve as appetizers at parties like the kind you might have for a Superbowl get-together. I was trying to think of what the layered taco dips often seen at these events are called, and came up with this silly name that had us both laughing. All jokes aside, this is a pretty tasty dish — though it actually has eight layers — and we hope you enjoy!
-Alyssa
Recipe from: Honey & Birch
Ingredients:
-1 pound Becker Farms ground beef
-8 ounce jar taco sauce, hot
-8 ounces cream cheese, softened
-16 ounces light sour cream
-1 ounce package taco seasoning
-16 ounce can fat free refried beans
-1 1/2 cups shredded cheddar cheese
-1/2 cup shredded lettuce
-1 cup diced tomatoes
-2 ounce can sliced black olives, drained
-2 green onions, diced
-8 ounce jar taco sauce, hot
-8 ounces cream cheese, softened
-16 ounces light sour cream
-1 ounce package taco seasoning
-16 ounce can fat free refried beans
-1 1/2 cups shredded cheddar cheese
-1/2 cup shredded lettuce
-1 cup diced tomatoes
-2 ounce can sliced black olives, drained
-2 green onions, diced
Directions:
1. Brown the ground beef in a large pan. Drain the fat and add the taco sauce. Mix well and set aside.
2. In a bowl, beat the cream cheese until smooth. Add the sour cream and taco seasoning. Mix until well combined.
3. In a three quart dish, begin layering in this order — refried beans, cream cheese/sour cream mixture, ground beef, cheddar cheese, lettuce, tomatoes, black olives, and green onions.
4. Chill for 30 minutes and serve with tortilla chips.