Taco Bean Layer Dip

Even with all of this goofy weather we've been having around here (6 inches in 24 hours?! Snow this morning?!) I've officially been in "summer mode" when it comes to recipes/cooking lately. I'm always excited to get back to recipes I haven't made in a few months when we go from summer to fall and winter to spring. When we first started discussing doing this blog last fall, I had a lot of recipes in mind that I wanted to use but many of them weren't fall/winter appropriate so I'm very excited that we're getting to begin to share a new season of recipes.

I'm kicking off my spring/summer recipes with this Taco Bean Dip. It's so easy and great to bring to summer parties. I like to serve it with tortilla chips, or Fritos, or veggies...or all three! If you have some leftover (like I did after our photo shoot), it's great to turn into a nacho platter or use as all of your toppings for tacos for dinner (thanks for that idea, Erin!)

~Leah

Taco Bean Layer Dip

Recipe Type: Appetizer

Author: Leah

Prep time: 10 mins

Total time: 10 mins

Serves: 8-10

Ingredients

• 2 cans bean dip


• 2-3 soft avocados


• 1 tsp. lemon juice


• 1 cup sliced black olives


• 1/2 cup mayo


• 1 cup sour cream


• 1 pkg. taco seasoning


• 1/2 c green onions, diced


• 1/2 c tomatoes, diced


• 1-2 cups shredded cheddar cheese

Instructions

1. Mash the avocados in a small bowl and stir in the lemon juice. Set aside.


2. Mix the mayo, sour cream, and taco seasoning in a small bowl. Set aside.


3. Layer all of the ingredients, starting with the bean dip spread on the bottom, follow with the mashed avocado, olives, sour cream/taco mixture, onions, tomatoes, and ending with the cheese in an 8x11.5 (2 inch deep) baking dish or other dish or serving platter of similar proportions.


4. Serve with chips or veggies.


5. Cover and refrigerate if not serving immediately.

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