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In my family, it’s my mom’s taco dip with Kraft Natural Shredded Cheese. It’s definitely a Mexican-inspired layer dip, but it can be tweaked many ways to be yours. I’ve never had a Thanksgiving without it. In fact, we used to put out such an immense spread of appetizers for our 40+ guest Thanksgiving dinners, that sometimes I would be more excited for that, than the main dinner itself. I guess you can say I love my mom’s taco dip and it made a big impact on childhood parties within our family.
It’s been amazing to me as an adult, and now a parent, that I’m learning how to make these things for myself. In fact, that’s what makes a recipe a “family recipe.” That’s what makes it a legend. It’s that you keep it alive and pass it along, to your children and their friends and so on. It’s amazing to me that I don’t have to drive four hours to my parent’s house just to eat this dip. Sometimes being an adult puzzles my brain in the best ways possible. For me and for many, it’s all about the cheese.
This dish has at least three food groups – dairy, lean protein, vegetables and it definitely serves as a comfort food and a holiday appetizer. And probably even more! Scallions are optional, and my mom always makes the taco dip with it, but since I’m not a huge fan of foods in the onion family, I left it off for my recipe. You can really omit or add whatever you want.
- - One can of Refried Beans
- - 1/2 cup of mayonnaise
- - 1/2 packet of taco seasoning mix
- - 1/2 bag of Kraft Natural Cheese in desired flavor(s)
- - One 8 ounce container of sour cream
- - One tomato
- - Sliced black olives
- - Sliced scallions (optional)
- - Chips of choice. (I like scoops)
- This dip is done in layers in a pie plate or any serving dish.
- First layer: (bottom) Spread and smash down one can of refried beans
- Second layer: Mix 1/2 cup of mayo with 1/2 packet of taco seasoning mix in a bowl and then spread the mixture over the beans layer
- Third layer: Spread the 8 ounces of sour cream over the mayo/seasoning mix
- Fourth layer: Add the shredded cheese
- Top layer: Add as many sliced black olives and sliced scallions as you want. Slice and drain a tomato and add that too.
- Cover the dip in the fridge for a few hours and serve with taco chips or scoops.
And then serve and enjoy! I made the dip for a weekend get-together and then re-visited the leftovers as a satisfying snack last night. I went to Walmart to get all the ingredients, including the cheese. I chose mozzarella for the dip.
My mom likes to use monterey jack. No matter what cheese you choose, it will be delicious if you’re as much of a cheese lover as I am. I especially love to get black olives on every scoop I dip. I remember stealing all the cheese and black olives as a kid, and leaving the tomato pieces for everyone else! Hopefully you’re a more generous taco dip eater than I was as a kid!