Layered Taco Dip

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* Exported from MasterCook *

 

Layered Taco Dip

 

Recipe By :

Serving Size : 14 Preparation Time :0:00

Categories : Vegetarian Appetizers

 

Amount Measure Ingredient -- Preparation Method

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12 ounces cream cheese

8 ounces sour cream

1 can refried beans -- (16-ounce)

1 container guacamole -- (12 ounce) found in

the produce section, or 2 ripe avocados,

mashed

Cayenne pepper and cumin to taste or

chili powder and garlic powder

16 ounces picante sauce (hot -- medium or mild, to

taste)

1/2 head shredded lettuce -- (1/2 to 3/4)

1 large tomato -- diced

1/2 white onion -- diced (or scallions)

1/2 large green bell pepper -- diced

1 Small can sliced black olives

1 Bag shredded 4-cheese mix

1 Small jar jalapeno peppers

 

In a mixing bowl, blend cream cheese and sour cream until smooth. Spread on a

12- to 15-inch diameter tray or equivalent-sized cookie sheet. Place in the

freezer for a few minutes to make it set up a little stiff.

 

Blend refried beans and 1/4 can (use bean can) of water in mixing bowl. Evenly

spread on top of the cream cheese/sour cream base.

 

Spread guacamole on top. Season with cayenne pepper and cumin (or garlic and

chili powders to your tolerance for heat.

 

Pour on and spread picante sauce as the next layer.

 

Sprinkle 1/2 bag of shredded 4-cheese blend over picante sauce.

 

Shred lettuce for the next layer; use just enough to make an even layer -- not

too deep.

 

Finely dice onion and bell pepper; sprinkle evenly over lettuce.

 

Dice tomato and sprinkle on top

 

Cover evenly with remaining shredded cheese.

 

Distribute small can of black olives evenly on top of cheese.

 

Finely chop as many jalapenos as your tolerance to heat permits and sprinkle

them on top of everything. Chill 1 to 2 hours.

 

Serve with tortilla chips.

 

 

 

 

 

 

 

 

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