Ingredients
Scale
- 1 can refried beans
- 2-3 ripe avocados, smashed
- 2 tablespoons freshly squeezed lime juice (About 1 lime)
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups sour cream (or plain organic Greek yogurt)
- 1 tablespoon taco seasoning (adjust to your taste)
- 1 1/2 cups shredded cheddar cheese
- 1 cup loosely packed shredded Romaine or Green Leaf lettuce
- 1 cup grape or cherry tomatoes, chopped
- Optional Additions: Diced red onion, black olives, salsa, fresh cilantro, canned chiles (drained), fresh or pickled jalapeños
Instructions
- Spread the refried beans in a large glass bowl or pan.
- In a small bowl, smash the avocado. Stir in the lime juice, garlic, salt, and pepper.
- Spread the avocado mixture over the beans in the bowl.
- Combine the taco seasoning with the sour cream and spread it over the avocado layer.
- Sprinkle the cheddar cheese on top.
- Finish by adding a layer of shredded lettuce and chopped tomatoes (or any other toppings you like).
- Serve with tortilla chips.
Notes
Layered Taco Dip is best served cold. Store leftovers tightly covered in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 30mg