Easy to Make Real Good Taco Dip

I know for us Summer is an especially busy time. Barbecues and picnics, family reunions, birthday parties, sporting events. Seems the list never ends. I had a bridal shower to attend recently and needed a dish to bring to share. I needed to find something that was inexpensive, still fit in to our real foods rules, and was delicious. This is what I came up with!

Ever need a party or potluck recipe? Well, I have a recipe for you. I had chosen taco dip months ago and as the date got closer I started panicking.

How was I going to make a real foods version of a party favorite? A party favorite that I had never even made before!

Real Taco Dip - Simply on a Budget

I took it one layer at a time. I refused to sacrifice flavor or budge on the real ingredients. What I made was awesome! Very delicious, all homemade or organic ingredients, tasted fresh and light.

With how easy it was to put together and how much everyone enjoyed it this will become our go-to food to bring to gatherings! 

Taking it one layer at a time. On the bottom is re-fried beans, then sour cream, guacamole, shredded lettuce, cheese, green onions, and topped with some tomatoes (black olives are also delicious on top!)

I made homemade re-fried beans in the crock pot (overnight) the night before.  Using the amazing recipe from 100daysofrealfood.com.

Super easy. I rinsed 2 cups of dry pinto beans in hot water. Drain them and dump the beans into a crock pot. Add 6-8 cups of water. Add 1/2 an onion (big chunks) and 1/2-1 whole diced jalapeno. Season with salt, pepper, and a pinch of cumin. That’s it. Turn the crock pot to high and let cook 8-10 hours. Make sure there is enough liquid in the slow cooker so the beans don’t dry out. I mashed them up the morning of the bridal shower and spread them out as the base of the taco dip.

Next layer is traditionally sour cream and cream cheese. I took out the cream cheese altogether. I wanted to make it a little healthier. With the sour cream I added the juice of a lemon and mixed in some freshly chopped cilantro. Blend that together and spread it on top of the re-fried beans. I like to add a good sprinkling of taco seasoning on top of the sour cream mix. I make our own taco seasoning and love the flavor! Plus it gives the dish that extra taco-tasting punch.

Next I bought some guacamole. To save a bit of time and because I have never made guacamole before. I got an all natural pre-made package. Spread that on top of the sour cream layer.

The top was pretty easy to throw together. I just threw on some grated cheese, shredded lettuce, chunks of tomatoes, and chopped green onions.

It was a wonderful, affordable, and delicious solution to the party food problem. It was an awesome feeling knowing that I can put together a potluck meal for many people while still following our clean eating rules.

The best part, everybody loved it! Almost half of a 9×13 pan was gone!

Ingredients:

2 c  re-fried beans

1/2 onion chopped

1 jalapeno seeded and chopped

Salt and pepper to taste

pinch of cumin

2 c all natural sour cream

1 fresh bunch of cilantro

juice of one lemon

2-3 Tbsp. taco seasoning (or to taste)

guacamole (homemade or a good store bought package)

Toppings:

grated cheese

shredded lettuce

chopped tomatoes

sliced green onions

*Best served with corn tortilla chips*

We loved using the leftovers as a kind of “taco.” Took a big spoonful of the dip put it into a warmed whole wheat tortilla with some fresh salsa on top. Super tasty!

What is your go-to food to bring to potlucks or family gatherings?

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