We like to serve our 7 layer Mexican dip with tortilla chips, but you. One at a time, sprinkle the shredded cheese, tomatoes, olives, green onions, and cilantro over the 7 layer taco dip. Spread the guacamole over the beans, followed by the ranch. Spread the bean mixture into a 7×11-inch pan. Cilantro – If you aren’t a fan of cilantro, you can omit it, or try parsley, chives, or green onions. Mix together the refried beans and taco seasoning.Black Olives – Try green olives for a bit more tang.Onion – I used a red onion, but you could use white onions, yellow onions, or shallots.Roma Tomato – You could also dice up cherry or grape tomatoes instead.Bell Pepper – Use green, red, orange, or even roasted red peppers if you have some on hand.Cheddar Cheese – You could use Monterey Jack cheese, pepper jack, mozzarella, Mexican cheese blend, or any shredded cheese you prefer.Iceberg Lettuce – You can also try swapping out traditional shredded lettuce for a leafy alternative like shredded kale, cabbage (or even taco slaw!), or spinach.You can customize the toppings to your liking, but here are the most classic options, along with alternatives: Sour Cream – Instead of sour cream, you can also use mayo (with a small splash of white vinegar or apple cider vinegar for tang), or plain Greek yogurt.Otherwise, it won’t mix smoothly with the sour cream. Plain Cream Cheese – Be sure your cream cheese is soft, at room temperature.I make this taco dip with cream cheese, sour cream, and a dash of taco seasoning for spice: But a store-bought packet of taco seasoning works as well. It takes just 5 minutes and is made with simple pantry staples: chili powder, cumin, salt, pepper, smoked paprika, oregano, garlic powder, onion powder, and cayenne. Taco Seasoning – I like to make my own homemade taco seasoning.Ground Meat – I used ground beef, but you could also use pressure cooker shredded chicken, ground pork, ground turkey, or Mexican chorizo for this recipe.The base layer for taco dip is simply taco meat, the same kind I use for taco salad: For measurements, see the recipe card below. I topped the dip with cheddar cheese, but you could use Monterey Jack, a Mexican cheese blend, or Chihuahua cheese.This section explains how to choose the best ingredients for taco dip, what each one does in the recipe, and substitution options. You could even add in a layer of chopped jalapenos if you really love spice. Or for a hot and spicy dip, use a spicy taco seasoning and a hot salsa. For a milder spice level just use a mild taco seasoning and a mild salsa. The layers stayed separated more successfully when the layers were thicker. I wanted to use a glass pan so that you could see all the layers, but I do think that the dip tasted better when I made a full batch in a larger deeper dish. The photos show a half batch of the dip in a small glass pan. I think that the dip is best when you can taste each distinct layer. If the layers are too thin, they get mixed together as the dip bakes. It turns out best when you create thick layers with the ingredients. The best way to make this dip is in a deep 8-inch square baking dish. Then you simply layer all of the ingredients together and let the dip bake. To make Baked Taco Dip, you cook up some onions and ground beef seasoned with taco mix. My Baked Taco Dip recipe has many of the same ingredients in a classic 7 layer taco dip, but it gets baked and served hot instead of being served cold. It’s easy to prepare and comes together with just 20 minutes of active preparation time, and then bakes for 30 minutes. This six layer Baked Taco Dip combines classic taco ingredients to create a hearty and crowd-pleasing dip that is perfect for your next party. Baked Taco Dip is an easy to prepare appetizer made with layers of refried beans, cream cheese, salsa, ground beef with taco seasoning, chopped tomatoes, and cheese.
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