Baked Taco Dip

September 8, 2011

Hello. I am Bree, of bakedbree.com. I am sure that you are wondering why I am here today instead of Alison. We thought that it might be fun to trade perspectives and share a recipe from our own style of cooking. Alison is a vegan, and well, I am not. We took the same recipe, and made it our own way, both equally delicious, but using different ingredients. My version of this layered dip includes cheese and sour cream, while Alison’s is dairy-free (vegan). Head on over to my blog to see her interpretation of this oozy, layered dip. While we do not eat the same way, Alison and I do have something in common. Weekends mean football whether we like it or not. Our husband’s are huge football fans. I am not a huge football lover (I prefer to sit on the couch a read a book), I can appreciate tailgating food like none other. This baked taco dip is ooey, gooey, cheesy deliciousness. This has graced my coffee table many a football season. I hope that either version, mine or Alison’s, will grace yours.

1 (16-ounce) can refried beans

3 avocados

3 Tablespoons fresh lime juice

1 teaspoon salt

1 bunch green onions, chopped thinly

1 (8-ounce) container sour cream

1 packet taco seasoning (I like the Trader Joe’s brand, but you can make your own)

1/2 cup drained green chilies

1/2 cup sliced black olives

5 tomatoes, seeded and chopped

2 cups shredded cheddar cheese

adapted from The Kind Diet

Preheat the oven to 350 degrees. Mash the avocados in a small bowl. Add the lime juice and salt to taste.

Add about 1/4 cup chopped green onions to the mashed avocados. Set aside.

Stir together the sour cream and taco seasoning in another small bowl. Set aside.

Spread the refried beans into a casserole dish. Add the avocado and spread evenly.

Layer the sour cream mixture and spread evenly.

Add the green onions, chiles, black olives, and tomatoes. I reserve some of the vegetables for the top after it has been baked.

Cover with shredded cheese.

Bake for 20-30 minutes or until the cheese is melted and bubbly. Top with the remaining green onions, olives, and tomatoes. This is delicious hot, but also great at room temperature.

<< Spread the love!

5 notes | Categories Dinner,projects,Snacks

5 Responses to Baked Taco Dip

Kristen says:

September 8, 2011 at

Love this take on baked taco dip! Yum!

shawna [of styleberryBLOG] says:

September 8, 2011 at

ummm YUMMMM! I am a sour cream girl–Bree, looks fab. Alison–I love this project! & your recipe looks amazing too!

- Alison says:
  
  September 9, 2011 at
  
  Thanks Shawna, it was fun!
  
Allison says:

September 9, 2011 at

Yum – that’s all. Just yum

Aggie says:

September 14, 2011 at

I could seriously eat this dip all day!! I have to make this for a football game! Love the posting swap

Baked Taco Dip

Related Posts

5 Responses to Baked Taco Dip

Leave a Reply Cancel reply

Stay in touch

Subscribe by Email

Instagram