Friday, December 30

Friday Finds: Taco Dip!

Looking for a something new to add to your New Year's snack venue? Then you might like to try my friend Paula's appetizer recipe for "Taco Dip!"
On the plus side: it's meatless, doesn't use cream cheese or ranch seasoning, which makes it a healthier 7-layer dip!
If you're not a black olive fan, just replace those with chopped green onions or perhaps guacamole.
You can also zing up the cheese by using Pepper Jack instead of Cheddar or make it calorie smart by choosing either lite or fat free sour cream & low-fat or fat-free grated cheese!
Taco Seasoning also come in hot, mild or low-salt options, too!

I'll be making this for my New Year's Eve, since we're having a bunch of Air Force kids from our Bible study over to pray in the New Year!
My favorite to chip choice is the Multi-Grain Tostito's!

Taco Dip
Ingredients:
1 can Refried Beans
1 small can Sliced Black Olives
1 small can Chopped Green Chilies
1 small container Sour Cream mixed with 1 envelope of Taco Seasoning 
1 cup of diced ripe red Tomatoes (that's about 2 Roma tomatoes)
1 cup of grated Cheddar Cheese (or Mexican or Pepper Jack)

Directions:
Spread the ingredients in a serving dish starting with refried beans on the bottom, then olives, chilies, the sour cream with taco seasoning mixed in, the chopped tomatoes and finally the cheese.
Decorating with a few chopped green onions is always an option!
Refrigerate until serving & serve with your favorite chips!
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Happy New Year!  
See you for Garden Pic Wednesday!

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