Appetizers
Layered Taco Dip
6 servings
Layered Taco Dip
6 servings
The food processor is the perfect tool to create this quintessential party dish. From processing to slicing to shredding, all the steps are taken care of with Cuisinart.
Nutritional information per serving (dip only):Calories 321 (63% from fat)
carb. 19g
pro. 12g
fat 23 g
sat. fat 12g
chol. 61mg
sod. 794mg
calc. 210mg
fiber 6g
carb. 19g
pro. 12g
fat 23 g
sat. fat 12g
chol. 61mg
sod. 794mg
calc. 210mg
fiber 6g
Ingredients
- 8 ounces (1 standard package) cream cheese, cut into 8 pieces and room
- temperature
- 1 can (16 ounces) refried beans
- 4 ounces Cheddar or Monterey Jack cheese, chilled
- 1 cup grape tomatoes
- ½ cup pitted whole black olives
- 2 jalapeños, stem trimmed (if wanting a milder dip, the jalapeños can be
- halved and seeds removed)
- 4 scallions, trimmed and halved
- ½ avocado, ripe but firm, pitted, peel removed, and in one large piece
- ½ cup Salsa Fresca (page 21)
- ½ lime, for serving
- 2 tablespoons cilantro leaves, for serving
- tortilla chips, for serving
Preparation
- Preheat oven to 400°F.
- Insert the universal blade into the work bowl of the Cuisinart® 7-Cup Food Processor. Add the cream cheese, and then process until smooth. Transfer to a pie plate. Top with the refried beans.
- Remove the universal blade and replace with the medium shredding disc. Shred the cheese. Evenly distribute over the beans and cream cheese. Put in the oven and bake until warmed through and the cheese is melted, about 8 minutes.
- While the base of the dip is in the oven, prepare the toppings. Reverse the disc to the medium slicing disc. Slice the tomatoes, olives, jalapeños, scallions, and avocado.
- When the dip base is ready, remove from the oven. Spoon the Salsa Fresca over the cheese, and then top with the sliced items. Squeeze the lime over top, and then garnish with the cilantro. Serve hot with tortilla chips.
