Easy Prep Taco Dip
Outdoors or indoors, this dip will take your snacks to another level!
Ingredients
Dip
- 2 blocks of cream cheese, softened (8-oz each)
- 1 ½ cup of sour cream
- ¼ cup Nacho Sliced Jalapeños by Rio Luna Organic Peppers
- 3 tbsp of taco seasoning
- 1 tsp of garlic powder
- 2 avocados
- Juice of 1 lime
- 1 small bunch of cilantro
- Kosher salt to taste
Toppings
- 2 cups of shredded lettuce
- ½ cup shredded cheddar
- ½ cup of grape tomatoes, halved
- ¼ white onion, finely chopped
- ¼ cup of canned black beans, rinsed
- Tortilla chips, for serving
Instructions
- For the bottom layer, make a simple guacamole mashing the avocados, and folding in one lime's juice, and salt and pepper to taste
- For the layer of creamy goodness, we will be mixing the cream cheese with the sour cream, and spicing things up with garlic powder and taco seasoning. Mix well until you obtain a homogenous cream
- In a bowl, place the guacamole first, and then layer the seasoned cheese cream on top carefully, so the two parts remain separate.
- To top things off, add the shredded fresh lettuce for a layer of crunchy freshness, the diced onions, a coat of cheddar cheese -you may also use Monterrey and Mexican blend-, the black beans, and the cherry tomatoes (I like them halved and decoratively arranged).
- Last but not least, add your Rio Luna diced Jalapeños to provide a spicy kick to the whole thing so the thrills on the pitch are matched by those in your mouth!
- Voilá! You've got a fresh and tasty snack just waiting for you to dip a chip, a cracker, anything in it!