Ingredients
- 32 ounces of canned refried beans
- 16 ounces of sour cream
- 8 ounces of cream cheese (at room temperature)
- 2 ounces of taco seasoning (roughly 5 tablespoons), split
- 2 cups of either Pico de gallo or salsa
- 12 to 16 ounces of guacamole
- 1 to 2 cups of shredded mild cheddar cheese
- 2 ounces of canned, sliced olives
- Optional: Chopped green onions or cilantro for garnishing
Step-by-Step Creation Guide
- Begin by blending the refried beans with half of the taco seasoning until smooth, using an electric mixer. Keep this aside.
- In a different bowl, combine the cream cheese, sour cream, and the remaining taco seasoning. Whip it up until it’s perfectly blended and creamy.
- Choose a deep dish (9×13 inches) or a glass trifle bowl for a stunning display. Note: The 9×13 dish creates thinner layers.
- Layering is key: start with the bean mixture, then layer on the cream cheese blend, guacamole, Pico de gallo or salsa, shredded cheddar, and top it off with sliced olives.
- Add a final flourish with a garnish of green onions or cilantro.
- Refrigerate the dip for a while to enhance its flavor and texture.
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