I've been looking for a really good layered dip and I've found it! The only changes I made was I put "two cans of refried beans with roasted chiles" into the taco mix (all I could taste with one can was salt, two cans were perfect) I did use all the beans which was good, but next time I think I'll only use half and save half for another time. I also used "light" sour cream and "reduced calorie" cream cheese, and I could not tell the difference. Also I did the layers the same EXCEPT I switched it around when it came to the lettuce, cheese and olives. I put the shredded cheddar cheese, then the lettuce, then the olives. I found I liked the look of it better, AND I could make the layered dip a day ahead (up to the cheese layer), then the next day I chopped up the lettuce (so no wilting and stayed crisp), then added the olives. This took hardly any time to do that, and I think this tastes better if made a day ahead. I'm not one for very spicy food, but I liked the flavor of this without all the heat. If you do like it hotter you can spice it up by using refried beans with a lot more kick. One more thing I'll mention (I know someone else commented) in the video I was turned off by her whole hand (up to her knuckle) going into the dip when she scooped it out with the chip. My solution for this is I put a tablespoon in the dish, so people could scoop it out with the spoon and put it on the nacho chip (worked for me). I will be making this again. Thank you Sue for a great recipe!
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I've been looking for a really good layered dip and I've found it! The only changes I made was...