Taco Dip Crowd (Printable Version)
Easy crowd dip with beans, ranch, cheese, avocado, and tomatoes—done in a flash.
# What You'll Need:
→ Base Layer
01 -
One 14-ounce can of fat-free refried beans
→ Creamy Layer
02 -
16 ounces (2 cups) light sour cream or some Greek yogurt
03 -
1 tablespoon ranch dip mix
→ Vegetables
04 -
2 cups chopped romaine or iceberg lettuce
05 -
A cup of diced tomatoes
06 -
2 chopped green onions
07 -
1 peeled and diced avocado
→ Toppings
08 -
One and a half cups shredded cheddar cheese
09 -
6-ounce can black olives, sliced
# Step-by-Step Guide:
01 -
Scoop with tortilla chips, chunks of veggies, or even a spoonful of salsa on the side—however you like it.
02 -
Put on the diced avocado, then pop the pan in the fridge with some cover on top. It'll keep for up to six hours till you're ready to eat.
03 -
Sprinkle green onions across the top, then toss on the olives and tomatoes, and finish with cheddar cheese.
04 -
Take your lettuce and pile it over that creamy spread so it's covered nicely.
05 -
Stir together the ranch dip mix and sour cream or Greek yogurt. Smooth that blend over those beans nice and easy.
06 -
Use a spatula to spread the beans flat at the bottom of your 9 by 13 pan.
# Additional Notes:
01 -
Avocado tastes best and won't brown if you add it right before serving.