Tuesday, May 27, 2008


Be the sensation at any BBQ this summer!

'Tis the season for Grilled Meats and Deviled Eggs. And here's the dish that I love to bring to any BBQ and it is ALWAYS a hit, no matter the demographic!

It all started with my friend's Mom's Taco Dip. She used to make it all the time for us, and then my friend started to make it and I had to get the recipe! I have since taken this to at least a handful of BBQs and it's always gone at the end.

*NOTE: Mama Havill's original Taco Dip was a bit different, I couldn't remember it exactly and compromised and made the recipe below. But she originally called for a can of green chillis to be mixed in with the beans (instead I mixed in Taco Sauce), then a thin layer of Taco Sauce, and also to sprinkle chopped tomoatoes on top (I am very picky about tomatoes).

This Memorial Day I made TWO lasagna-pan sized dishes full and they were both gone!

What's fabulous about this dip is that
1) it is served cold or at room temp (if you've just made it)
2) it's totally adaptable to your tastes (exchange tomatoes for olives for example) and
3) it does not require cooking
4) all you have to do is assemble the ingredients---I
actually bought all the ingredients in a grocery store in Boston and assembled both pans at our host's apartment using nothing more than 1 mixing bowl and 1 spoon!

*This recipe makes 2 13x9 inch pan's worth of tasty taco dip

2 Disposable 13x9ish Aluminum Pans (no mess clean up for your hosts)
2 cans of Refried Beans (I used Fat-Free, but any kind you like)
1 large can of Taco Sauce (I used Medium, but would have rather used Hot)
2 bags of Mexican Shredded Cheese or Sharp Cheddar Cheese
1 large container + 1 small container of Sour Cream
1 Head of Iceburg Lettuce, Shredded
1 Large Bottle of Pickled Jalapenos
1 Medium to Large Bottle/Can of Slice, Pitted Black Olives
2 bags of Chips of your Choice for Dipping

  • Prepare the Refried Beans: Mix 1 can of beans to 1/2 bottle of Taco Sauce. You might want to microwave the beans/sauce together for about 1 minute just to make it softer to mix. Do this 2x as you have 2 pans to fill!
  • Evenly spread out the bean mixture on the bottom of the pans.
  • Layer an equal amount of Sour Cream into both pans, on top of the beans. The 2 mixtures might mix a little, but do your best to maintain the 2 levels.
  • Shred the Iceberg Lettuce and evenly distribute on top of sour cream & refried beans.
  • Then distribute sprinkle the black olives over the lettuce, as much as desired.
  • Then distribute the cheese, evenly (1 packet to 1 pan) over everything.
  • Last but not least, place the pickled Jalapeno slices all over the top.
  • Serve with Chips. Place the 2nd one in the fridge--guarantee they will both be gone!

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