Taco Dip

by Michael Kyle

Ingredients:


  • 24 oz container of Sour Cream
  • 1 jar, 8 oz of Taco Sauce  ( Mild, Medium, Hot, your choice)
  • 1 16 oz can of refried beans (Like the sour cream, you can use the vegetarian or fat free kind, but why?)
  • 2 - 4 cups of shredded Cheddar Cheese (Don’t use Dairy free cheese, it’s not cheese and there is no Milk Fat.  See the theme here!)
  • 1 1.25 oz packet of Taco Seasoning

Garnishes


  • ¼ cup of finely chopped red onions or the tops of fresh green onions
  • 1 avocado sliced and quartered
  • 1 2.¼ oz can of slices black olives (drained)
  • 1 ¼ cup of sliced jalapenos (optional for more heat)
  • 1 ½ cup of fresh chopped tomato, make sure it is drained.

Instructions


  1. In a bowl mix the refried beans and the whole jar of taco sauce
  2. Spread the bean mixture evenly in a 9 x13 deep baking dish
  3. In another bowl combine the sour cream and taco seasoning and thoroughly mix together
  4. Spread the sour cream mixture evenly over the refried beans.  Like icing a cake.
  5. Layer the cheese over top.
  6. Add the garnishes you want evenly across the top.
  7. Sit back, enjoy and soak in all the complements of how good it is.
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