Layered Taco Dip Zesty Veggie (Printable Version)
# What You'll Need:
→ Dairy
01 -
225 grams cream cheese, softened
02 -
360 millilitres plain nonfat yogurt or sour cream
03 -
200 grams shredded cheddar cheese
→ Canned Goods
04 -
450 grams refried beans
→ Seasonings
05 -
2 tablespoons taco seasoning
→ Produce
06 -
1 jalapeno pepper, diced
07 -
2 cups chopped tomato
08 -
125 millilitres shredded lettuce
09 -
60 millilitres diced green onion
→ Sauces and Condiments
10 -
240 millilitres picante sauce or salsa
→ To Serve
11 -
Corn tortilla chips
# Step-by-Step Directions:
01 -
In a mixing bowl, combine softened cream cheese, yogurt or sour cream, and taco seasoning. Whip the mixture thoroughly using a mixer until light and creamy.
02 -
Spread refried beans evenly across your serving platter, forming the base layer.
03 -
Gently spread the seasoned cream cheese mixture over the refried beans, creating the second layer.
04 -
Evenly scatter shredded cheddar cheese over the cream cheese layer.
05 -
Spoon picante sauce or salsa over the cheese and spread evenly.
06 -
Finish with layers of chopped lettuce, diced tomatoes, green onions, and diced jalapeno pepper.
07 -
Serve chilled or at room temperature with corn tortilla chips for dipping.
# Helpful Notes:
01 -
Personalize with additional toppings such as diced avocado, black olives, or a drizzle of your favorite hot sauce.
02 -
To accommodate guests with lower spice tolerance, layer jalapenos on one side only.
03 -
Leftover dip can be stored in an airtight container in the refrigerator for up to 3 days.