I am not going to lie. I am totally excited about this dip and totally embarrassed that it took me this long to get a clue. Here was the thought process that I had last week when planning a picnic for my lovely teenage nieces.
“Gee, I sure do like taco dip and I know the girls would love it, but there is all that dairy. Gosh (sighing and snapping my fingers), I sure do wish there was a dairy free version. Wait a second (slapping the side of my head), I could make one!”
It’s taken ten years for me to realize that I am perfectly capable of making a dairy-free taco dip.
The typical taco dip has the following layers:
- Sour cream mixed with taco seasoning
- Shredded lettuce (my favorite part!)
- Diced tomatoes
- Sliced black olives
- Sliced green onions
- Shredded cheese
In my pre-dairy free days, I used to make a ten pound version which included refried beans mixed with salsa. This was an office favorite at my first corporate job.
I knew that one of my nieces adored my guacamole so I knew I wanted to include that but I wanted it to have more substance than just lettuce-topped guac. I decided to incorporate the ten pound bean layer but I had to modify it because Manatee won’t touch refried beans with a ten foot pole (Do you blame him really?). I also thought salsa would be a good refreshing addition and give the dip more heft. And of course, as much shredded lettuce that would fit in the pan.
This was a crowd pleaser! The girls loved it, I couldn’t get enough of it and Manatee absolutely raved about it for days afterwards. We ate it with tortilla chips and Belgian endive spears. This will be the new staple party dip for parties and family functions.