Taco Bean Dip
Happy Monday Everyone! I hope you had a lovely weekend. I was fortunate enough to cater a small event, in support of the Human Rights Campaign. The Steering Committee was holding their belated holiday party, and I provided some heavy hors d'oeuvres for them! I had a lovely time, and got to meet some wonderful folks in the process. This Taco Bean Dip has been a recipe of mine for years, and it's always a crowd pleaser. My Mom has also made this for years, which is where I got the idea - but sometimes we change our toppings. Feel free to get creative! This is super easy and you can prepare it ahead of time, which is very convenient if you're hosting an event. Enjoy!
Note: This recipe will serve enough for a 13 x 9 dish - you can half it for a smaller dish.
2 cans refried beans
2 packages of reduced sodium taco seasoning
~1 cup light sour cream (I eyeball this)
1 large tomato, diced
~2 cups shredded lettuce (make sure it's crispy and fresh)
~ 1 cup shredded Mexican or cheddar cheese
~ 8 oz medium salsa
In a bowl, combine the refried beans and taco seasoning so that it's mixed well and there are no clumps. In a 13x9 or 11x9 dish, spread the bean mixture on the bottom. Top with the sour cream and spread evenly. Then, top with the salsa and spread evenly. If you're preparing ahead of time, I'd refrigerate the dip covered at this point and add the toppings when ready to serve. However, if you're ready to serve, you can now layer the lettuce, cheese, and tomatoes. Serve with your favorite chips!