I tend to associate food with memories. I love making a recipe that reminds me of a happy memory or a family member.
While making this recipe, I was able to remember many moments when my extended family gathered around the plate eating this and laughing and talking. My mom used to make this taco dip and take it with us when we went to a holiday gathering with family or to different functions when an appetizer or side dish was needed. It was always a hit!
So, last week when I needed a side dish to make, I decided that this was the dip that I was going to make. After a quick conversation with my mom to make sure I remembered the process, I was on my way to assembly!
I made a little change as I made the seasoning for the dip instead of using a taco seasoning packet…if you are a fan of the packets versus homemade seasoning, feel free to do that instead of using the spices in this recipe. I started making making my own taco seasoning a few years ago, and just love it!
-2 cans refried beans
-1 Tablespoon Chili Powder
-1/4 teaspoon garlic powder
-1/4 teaspoon onion powder
-1/4 teaspoon cayenne pepper
-1/4 teaspoon ground oregano
-1/2 teaspoon paprika
-1 1/2 teaspoons cumin
-1 teaspoon salt
-1/2 teaspoon pepper
-1/2-3/4 cup sour cream
-1/2-3/4 cup taco sauce
-1 cup cheese
-sliced black olives
Find a plate or platter or a pan that you can spread a dip in. This will be your base.
In a bowl, mix together the spices, salt, pepper and the refried beans until they are well combined.
Spread bean mixture on plate/platter/pan that you picked to hold the dip. Spread sour cream on top of the beans. Spread taco sauce on top of sour cream. Sprinkle cheese on top of taco sauce. Spread lettuce on top of cheese. Tomatoes and black olives go on top of the lettuce. Refrigerate until time to eat!
Eat with tortilla chips!
I hope you had a fabulous weekend…we were able to spend some time at the pool relaxing! I’m glad we had that time as it is supposed to rain for the next few days…yuck!