Taco Dip

The first of July! Seriously!?! Where is this summer going? It feels like it was JUST memorial day! Now that July is upon us we realized it is time to start giving some thought to what we are going to serve at our respective 4th of July picnics this year. In our opinion, no summer picnic is complete without a taco dip. There are loads of different options when it comes to taco dip, but we decided to switch this one up from the norm a little bit and start with a spicy black bean base instead of your traditional refried beans It is a surprisingly little kick that we think you will love! The whole dip can be put together in about 20 minutes, so it is perfect if you are on the go this holiday.


-1 can black beans
-3 Tbs chopped green chilles (from a can)
-1/2 cup whipped cream cheese
-1/4 cup sour cream
-1/2 tsp chili powder
-1/2 tsp cumin
-sprinkle of cayenne pepper
-2 avocados
-1 lime
-1 cup shredded cheese
-1 cup shredded lettuce
-1 tomato, chopped
-1/2 small red onion, chopped
-Tortilla chips

Layer 1:
Drain and rinse a 16 oz can of black beans. Pour them into a medium bowl and mash with the back of a wooden spoon. Add 3 Tbs of chopped green chilles and continue to mash. Add a little bit of salt if needed. Spread the bean mixture thinly onto a serving platter.

Layer 2:
Measure 1/2 cup of whipped cream cheese and 1/4 cup of sour cream into a bowl and mix until well combined. Add 1/2 tsp of chili powder, 1/2 tsp of cumin, a sprinkle so cayenne, and a little salt if needed. Mix until spices are evenly distributed. Spread the mixture thinly over the black bean layer.

Layer 3:

In another bowl mash 2 avocados, the juice of 1 lime, and a little bit of salt. Spread the mashed avocados over the white layer on the serving platter.

Layer 4:

Top avocado with 1 cup shredded cheese.

Layer 5:

Top cheese with a layer of lettuce, chopped tomato, and chopped onion.

Serve with tortilla chips and you’ll be the STAR of any picnic this 4th of July!

Tall and Small


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