This is an updated version of the classic party dip. The flavors are a bit more interesting, but this is still super-easy to prepare. Bring lots of chips!
Original recipe makes 16 servings
1 (8 ounce) package cream cheese at room temperature
1 (8 ounce) container sour cream
1 (1 ounce) packet dry taco seasoning mix
1 pint cherry tomatoes, halved
2 avocados – peeled, pitted, and diced
1/4 cup red onion, minced
1 tablespoon fresh lime juice
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 (15 ounce) can refried black beans
1 1/4 cups salsa
1 (8 ounce) package shredded Mexican blend cheese
1 1/2 cups shredded iceberg lettuce
1/3 cup pickled jalapeno pepper slices
- With a handheld or standing mixer, beat together cream cheese, sour cream, and taco seasoning in bowl until light and fluffy; set aside.
- In a separate bowl, stir together the cherry tomatoes, avocados, red onion, lime juice, salt, and black pepper; set aside.
- Spread the refried black beans out into the bottom of a 9×13-inch glass baking dish in an even layer. Spread the cream cheese mixture over the black beans; top with layers of salsa, Mexican cheese blend, lettuce, cherry tomato mixture, and jalapeno slices.
- Cover the dish tightly with plastic wrap and refrigerate until serving time. Serve cold or at room temperature.
Calories: 217 kcal
Carbohydrates: 11.8 g
Cholesterol: 35 mg
Fat: 16.5 g
Fiber: 3.7 g
Protein: 7.2 g
Sodium: 566 mg