Wednesday, February 1, 2012

Taco Dip Platter

Last year I was very excited about the Super Bowl as "my team" was playing. This year I am sad that "my team" did not make it, so I wasn't thinking too much about appetizers. However, I thought about sharing my hummus recipe to go with the 5-Layer Greek Dip, but that will have to happen another day as I forgot to take pictures of the whole process. Instead, I have another favorite appetizer recipe that makes great use of those black beans that you made last week. So, if you haven't tried them yet - get those beans a soaking!

This dip often gets made around the holidays in our family. Everyone seems to make it a bit different, but I've always gotten complements on this one, so enjoy! Please forgive the picture quality, I experimented with a different setting on my camera and found out later that it didn't work as well.

This post is part of a Real Food Roundup sponsored by Kelly the Kitchen Kop. Go on over to her site to check out other great Real Food Recipes.

Taco Dip Platter


  • 1+ cup Refried Beans
  • 4 ounces Cream Cheese or yogurt cheese, softened
  • 1/2 cup sour cream
  • 2+ teaspoons taco seasoning (preferably homemade)
  • 2 ripe Avocados
  • 1 small clove Garlic
  • 1 teaspoon lime juice
  • 1 Bunch of cilantro, chopped
  • 2 - 3 Tomatoes, diced
  • 1 block Monterrey Jack cheese, shredded
  • 1 Chopped Black Olives, optional


  1. If you are using the Best Black Beans recipe, then puree the beans in a food processor and throw into an oiled pan over medium heat to remove some of the moisture.
  2. While refried beans are cooling, use a hand mixer to combine cream cheese or yogurt cheese, sour cream and taco seasoning. Mix until thoroughly combined and smooth - check taste to see if it is "tangy" enough, if not add more taco seasoning. If it is too thick, add more sour cream.
  3. You can make guacamole by combining avocados, garlic, lime juice and salt in a food processor or use a fork in a bowl to crush the avocados and combine with crushed garlic. Or, you can cut up the avocados into small pieces and omit the lime juice, garlic and salt.
  4. When beans have cooled, assemble your taco dip by spreading a thin layer of refried beans onto your platter. On top of the bean layer, spread the cream cheese layer then the guacamole or sprinkle the diced avocado on top. Sprinkle the cilantro and tomatoes over the top of the avocado/guacamole and top with shredded cheese. If you are a family that likes black olives, then add some of those too. If you are in mixed company and not sure, maybe just add black olives to half. Serve with tortilla chips and ENJOY!
Prep Time: 30 min Cook Time: 1 min Ready in: 31 min
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Taco Dip Platter courtesy of Jamie Del Balso.

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