12/27/07

Layered Taco Dip

After a few years of planning and cooking a large meal on Christmas day I realized that for us at least, Christmas day was more of a lazy, lounging, snack and play with your new toys kind of day and the kids nor Dh and I were interested in big meals.

Instead we have our traditional Christmas Eve meal and I plan easy 'snackable' foods for Christmas Day where people can grab what they want when they are hungry, but no sit down meal.

This year I made a crockpot full of BBQ Little Smokies, a second crock of Jalapeno Little Smokies, a third crock pot held cheesy potatoes and then I whipped up a simple layered taco dip which was served with tortilla chips. Of course the cookie trays and cheese and cracker trays were out as well!


I covered my Pampered Chef stone with foil but you can use whatever platter you wish for the base. You can also microwave it instead of baking if you prefer and your serving platter is conducive to such.


Taco Dip

1 can refried beans
1 can black beans, rinsed and drained
1 - 16 oz. container sour cream
1 package Taco Seasoning mix
1 c shredded lettuce
1/2 c salsa or diced tomatoes
1/3 c chopped or diced onion or green onion
1 small can sliced black olives
8 oz. finely shredded cheese of your choice


Spread the refried beans on your platter. Top with the black beans. Bake at 350 for 15-18 minutes until warmed through. Mix the taco seasoning with the sour cream and spread over the beans (You can also mix the taco seasoning with the beans if you want to keep your sour cream layer bright white). Layer the lettuce, cheese, salsa or tomatoes and onions. Top with the black (ripe) olives. Serve! Good warm or cold and I've never had extra's over the past 20 years that I've been making versions of this!
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