Debbie has a new theme for his month - "Tuesday at the Picnic table". As it is winter here, we probably wont be doing much picniking but I have a few recipes in mind.
This is a recipe for a Layered Taco Dip, which looks quite effective when layered in a glass dish.
LAYERED TACO DIP
1 x 435g can refried beans (Old El Paso®)
1 x 300ml jar hot salsa (Masterfoods®)
1 tablespoon salt-reduced taco seasoning (Old El Paso®)
½ cup (125g) avocado mashed
1 x 200g tub low-fat natural yoghurt or sour cream
¼ cup 25% reduced-fat grated tasty cheese
½ cup tomato diced
2 shallots sliced
¼ cup capsicum diced
In a medium size mixing bowl combine refried beans and jar of salsa together. Spread over the base of a pie dish. Mix the taco seasoning with avocado and gently spread over top of bean mix. Spread yoghurt over avocado then sprinkle cheese, tomato, shallots and capsicum over top of yoghurt or sour cream. Serve with rice crackers or some corn chips.
Kirsten.
haha...sorry about the season confusion! We get so little picnic weather where I live, we really need to celebrate it! Thanks for sharing this delish dip!
ReplyDeleteLove what we used to call a seven layer dip. Haven't had it in years. Thanks for the reminder.
ReplyDeleteYum! And what do you do to to make your own corn chips?
ReplyDeletetaco dip is always a hit around my house....so yummy
ReplyDeleteLooks delicious! One of my friends makes something similar and it is always one of the first dishes to be eaten at our parties!
ReplyDeleteMmmm... I love layered dip!!
ReplyDelete