Layered Taco dip is a dip made in a springform pan served chilled with tortilla chips.
I had to give this reicpe a try, I’ve never seen anything like it! I’ve made plenty of bean dips in casseroel dished but never thought to do it in a springform pan. This recipe is served chilled, which is great so there can be a guacamole layer.
The edges turn out nice and crisp like that! I did not have respread them. I hope you try this fun recipe. Have a great weekend.
Layered Taco Dip
For the bean/beef layer:
- 1 lb. ground beef
- 2 Tbsp. water
- 2 beef bouillon cubes
- 4 oz. fire roasted green chiles, diced
- 16 oz. refried beans
Sour cream layer:
- 16 oz. sour cream
- 1.25 oz. taco seasoning
- 3 large avocados
- 2 Tbsp. lime juice
- 1/8 tsp. garlic powder
- 1/2 tsp. salt
- 2 dashes hot sauce (I use Tapitio)
- 1/2 cup shredded cheese
- 1 tomato, diced
- 2 Tbsp. olives
- 2 green onions, sliced
- In a large skillet set over medium high heat, brown the beef and crumble it. Drain any fat. In a microwavable bowl heat the water and crush up the bouillon cubes in that water. Add that to the beef along with the diced chiles. Add the refried beans, stir until combined. Take off heat.
- In a small bowl combine the sour cream and taco seasoning, stir until smooth. Set aside.
- Cut the avocados in half, discard pits. Scoop the avocados into a large bowl. Add the lime juice, garlic powder, salt and hot sauce. Mash with a fork, and stir until smooth. Some chunks of avocado are fine.
- Spray a 9 inch springform pan with non-stick spray. Add the beef/bean layer down first, spread out evenly. Then do the same with the sour cream layer. Then finally the guacamole layer. Place a sheet of plastic wrap over the guacamole and lightly press down so there is somewhat of an airtight seal.
- Place in the refrigerator for at least 3 hours. I don’t recommend over night unless you add the guacamole before serving as it may brown. Add the cheese, tomato, olives and green onions for garnish. Serve with tortilla chips and enjoy!