Thursday, January 2, 2014

Tex Mex Layered Dip

We found out over the holiday season, that Mr.B likes salsa and taco dip. My sister in law had made up a taco dip for Christmas Eve and Mr.B spent the night noshing on it and enjoying leftovers the next day. My boy is growing up and surprising me every day, with new foodie adventures. Queenie is still in her picky phase, which I'm hoping she grows out of soon. It's becoming quite a challenge to find things she will eat, without making a whole seperate meal for her.

Anyway, back to this dip! Since Hubby was perhaps, maybe, possibly, going to be home before midnight on New Years Eve, I decided I wanted to make something for us to enjoy, when he came home, while watching the ball drop on TV. We also let the kids stay up this NYE but Queenie only lasted until 9:30, LOL. Mr.B was so excited, informing us of the remaining time before the New Year arrived. Hubby made it home before midnight, so we all settled on the couch to enjoy our snack, as we watched the festivities from Niagara Falls.

I love this dip, because it uses ingredients I usually have on hand. I would have loved black beans and olives in this, but I forgot to grab those as I was getting a few essentials early on NYE. Regardless, it still tasted fantastic. This is a dip that is perfect, no matter what time of year it is. 

Tex Mex Layered Dip

2 ripe avocados
juice of 1 lime
pinch of sea salt
4 oz light cream cheese, softened
1/2 C light sour cream
1 Tbs taco seasoning
1 1/2 C shredded cheese (we like marble cheddar)
1- 16oz jar of medium salsa
2 green onions, chopped
1 Tbs canned green chilis
1 bag of tortilla chips

Cut the avocados in half, length wise, and gently twist to open. Carefully remove the pit and scoop the flesh into a mixing bowl. Using a fork, mash the avocado flesh with the lime juice and a pinch of sea salt. Spread mixture into the bottom of a clear glass bowl.

Using the same mixing bowl, cream together the cream cheese and sour cream, until smooth. Mix in taco seasoning, until well blended. Spread this mixture over the avocado mixture, in your clear glass bowl.

Sprinkle 3/4 C of cheese over the sour cream mixture. Spread your jar of salsa over the shredded cheese and sprinkle with remaining cheese. Sprinkle the chopped green onion over top the second layer of cheese and sprinkle with green chilis. Refrigerate until ready to serve and serve with your favourite tortilla chips.

Cindy's Notes: If I would have had black beans, I would have layered the salsa over the sour cream mixture, followed by the beans and then the cheese. I would have loved to add some chopped pimento stuffed olives to the top (or sliced black olives) as well. The possibilities are endless!

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Miz Helen said...

Hi Cindy,
One of our favorite dips and your recipe looks delicious! Thanks so much for bringing this awesome recipe to Full Plate Thursday today and have a great weekend!
Miz Helen

Katherines Corner said...

one of my favorite things! Thank you for sharing and joining in the fun at the Thursday Favorite Things blog hop. I am leaving some hugs on your sweet blog