Take A Dip

With so many family and friend get togethers it’s great to have a couple of tried and true foods that travel well and are always a hit with family and friends. This “Traveling Taco Dip” finds its way to almost every gathering that we have and it is so popular we have to make more than one batch.

Traveling Taco Dip

1 (16 oz.) can refried beans

8 oz. cream cheese

8 oz. sour cream

1 envelope taco mix (any brand)

4 oz. cheddar cheese, finely shredded

4 oz. Monterey Jack cheese, finely shredded

1 large or 2 medium tomatoes, chopped and drained

2-3 green onions, chopped

1 small can chopped ripe olives

Spread refried beans in bottom of large serving bowl. Mix together cream cheese, sour cream, and taco mix; spread mixture over beans. Top with Guacamole Mix.

GUACAMOLE MIX:

4 medium or 2 large avocados, mashed

1/2 tsp. seasoned salt

2 tbsp. lemon or lime juice

1/2 tsp. Worcestershire sauce

1/8 tsp. Tabasco; optional

Combine all ingredients and chill until ready to assemble traveling taco. Mix shredded cheeses together and sprinkle over guacamole. Garnish with chopped tomatoes, green onions, and olives. Serve at room temperature. Use corn or tortilla chips to scoop out the dip.