Layered Taco Spread
From bork 15 years ago
- - to make
- Serves 12
Great dip for parties or to accompany a Mexican meal. There are many versions of this favorite -- mine highlights the New Mexican green chile.
Ingredients
- 1-16 oz. can refried beans shopping list
- ½ c. taco sauce shopping list
- ¾ c. shredded cheese (3 oz) shopping list
- 1-8 oz. pkg cream cheese, softened shopping list
- ¼ c. sour cream shopping list
- 3 Tbsp mayonnaise shopping list
- 1-4 oz. can (or ½ c.) chopped Hatch green chiles shopping list
- ¼ tsp garlic powder shopping list
- 1 large avocado seeded & peeled shopping list
- 1 med. onion, cut up shopping list
- 1 Tbsp lemon juice shopping list
- 1 tomato, seeded & chopped shopping list
- ½ c. sliced pitted ripe olives shopping list
- ½ c. sliced green onions shopping list
- tortilla chips shopping list
How to make it
- In 3-cup bowl, stir together refried beans, taco sauce, and several dashes bottled hot pepper sauce, if desired.
- Spread the refried bean mixture evenly on bottom and sides of a rectangular (6 ½ X 11) tupperware container, or a glass dish of similar size for presentation. Sprinkle half of the shredded cheese over the bean layer.
- In small mixing bowl, combine the cream cheese, sour cream, mayonnaise, green chile and garlic powder; beat with mixer on medium speed till smooth. Spread the cream cheese mixture evenly over the cheese.
- (This step can be substituted by packaged avocado dip if desired). Cut avocado into small pieces. In a blender container or food processor bowl, blend cut-up avocado, onion, and lemon juice until smooth. Spread this over the cream cheese mixture.
- Top evenly with tomato, olives and green onions. If you want, also sprinkle some green chile on top as well for effect.
People Who Like This Dish 2
- JABNJENN Nowhere, Us
- bork Clovis, NM
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