Easy, No-Cook Taco Dip
Easy taco dip! Addictive and no cooking required!
cream cheese, dip, Rotel
Divas Can Cook
can refried beans
I used Amy's Organic
can Rotel tomatoes
cilantro lime flavor, drained
chopped & divided
shredded ( I used a mixture of smoked gouda, Colby jack, and sharp cheddar)
Corn tortilla chips
To make the refried bean mixture, add refried beans and cream cheese into a bowl.
Stir until cream cheese is completely mixed in.
Add drained Rotel tomatoes.
Stir in spices (chili powder, garlic powder, cumin, & onion powder).
Add salt and pepper to taste and adjust any spices if needed.
Stir in 1 tablespoon fresh cilantro and the juice of 1/2 a lime.
To make the guacamole, add avocado flesh to a food processor.
Add in the juice of 1/2 lime, minced garlic, and 1/2 tablespoon cilantro.
Process until creamy.
Add salt and pepper to taste. Set aside.
In a 9 X13 pan (or an 8 x8 pan if you want thick, defined layers) spread out the bean mixture into an even layer.
Top with the guacamole mixture and spread into an even layer.
Spread on the sour cream.
Top with cheese, tomatoes, olives and green onions.
Serve with tortilla chips
If you want defined, thicker layers use an 8 X 8 casserole dish or double the guacamole if you want defined layers in a 9 x13 dish.