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Epicurious

Beth's Taco Dip

4.0

(53)

My mother's neighbor Beth Yaffe serves this dip often at parties and barbecues. It's always the first thing to go!

Ingredients

1 16-oz. can refried beans
8 ounces sour cream
3 medium avocados
16 oz. mild cheddar cheese, grated
10-oz. jar mild taco sauce
1/4 bottle jalapeño sauce
1/2 cup black olives, chopped
1/2 cup scallions, chopped
1 - 1 1/2 cup tomatoes, chopped
1 small onion, chopped
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon black pepper

Preparation

  1. Step 1

    Spread beans evenly on the bottom of a baking dish or casserole.

    Step 2

    Mash avocados with chili powder, onion, pepper and garlic. Spread avocado mixture over the beans. Next, layer the sour cream over the first two layers.

    Step 3

    Mix together the taco sauce, cheese, jalapeño sauce, olives, scallions, and tomatoes. Spread over the sour cream layer.

    Step 4

    Serve with tortilla chips

TagsDipSour CreamDairyBean and LegumeVegetableAvocadoCheddarCheeseOliveTomatoStarterSnackDinnerNut FreeGluten FreeQuickEasyEpicurious
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