Recipe by javaqueen
"Say 'ole!' with this bold and spicy taco dip that includes all of the flavors I remember from my many vacations in Mexico. One thing I will tell you is that this goes perfectly with an icy cold Mexican cerveza (beer) or Margarita! Enjoy with your favorite taco chips. We especially love the blue corn, and the flavor is perfect with this tasty dip."
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chipotle peppers in adobo sauce, minced
2 (8 ounce) packages
cream cheese, softened
red bell pepper, diced
lime juice, or as needed
chopped fresh tomato
1 (6 ounce) can
sliced black olives, drained
shredded Cheddar cheese
chopped iceberg lettuce, divided
chopped green onion
1 (16 ounce) jar
avocados - peeled, pitted, and diced
lime, zested and juiced
chopped fresh cilantro
I used ground turkey instead of ground beef and reduced fat cream cheese/sour cream. I did run the adobo peppers through the blender with a little of the sauce, then added it to the skillet with the browned ground turkey to make a little sauce. I did not bother using a springform pan, I just layered it in a 9x13 glass baking dish. We could still see the layers but it wasn't a hassle trying to un-springform it. We LOVED this dip. LOVED it. The adobo peppers MADE this dip. I can't believe I never thought of this before.
I made this in a spring form pan as the submitter recommended - it makes a nice presentation but a mess to serve. I would prefer to do the first layer as meat and refried beans - I more solid base. Also - if this is made in advance the avocado really need to be covered with the taco sauce or sour cream. Even with lime, avocado will turn brown if exposed to air. The cream cheese layer seemed a little too rich to me - I would suggest using half sour cream. Pico de Gallo would be a wonderful addition.
This is DELICIOUS. I took it for a potluck and came home with an empty pan. Makin it again for the superbowl. Thanks Javaqueen
Just like another 7 layer dip. Nothing great.
* Percent Daily Values are based on a 2,000 calorie diet.
Bab's South of the Border Taco Dip
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 174
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