Description
This is an updated version of the classic party dip. The flavors are a bit more interesting, but this is still super-easy to prepare. Bring lots of chips!
Ingredients
- 1 (8 ounce) package cream cheese at room temperature
- 1 (8 ounce) container sour cream
- 1 (1 ounce) packet dry taco seasoning mix
- 1 pint cherry tomatoes, halved
- 2 avocados – peeled, pitted, and diced
- ¼ cup red onion, minced
- 1 tablespoon fresh lime juice
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 (15 ounce) can refried black beans
- 1 ¼ cups salsa
- 1 (8 ounce) package shredded Mexican blend cheese
- 1 ½ cups shredded iceberg lettuce
- ⅓ cup pickled jalapeno pepper slices
Instructions
- With a handheld or standing mixer
- beat together cream cheese
- sour cream
- and taco seasoning in bowl until light and fluffy; set aside.
- In a separate bowl
- stir together the cherry tomatoes
- avocados
- red onion
- lime juice
- salt
- and black pepper; set aside.
- Spread the refried black beans out into the bottom of a 9×13-inch glass baking dish in an even layer. Spread the cream cheese mixture over the black beans; top with layers of salsa
- Mexican cheese blend
- lettuce
- cherry tomato mixture
- and jalapeno slices.
- Cover the dish tightly with plastic wrap and refrigerate until serving time. Serve cold or at room temperature.
Prep Time: 30 mins
Total Time: 30 mins
Servings: 16