“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.
The Blueprint
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.
Layer 1
Green chiles + Pinto Beans (drained and rinsed) + juice from 1 lime
I mashed the pinto beans and chiles using a potato masher. I then stirred in the lime juice to give it more zing.
Layer 2
This is my favorite recipe for guacamole: avacado + lime + salsa.
It's not a pretty guacamole but it does the trick. I smoothed this over the beans.
Layer 3
Salsa
Layer 4
Top with shredded lettuce, diced tomato and chopped green onion. I would have also added sliced black olive but my can opener and I were not getting along that day.
Voila!
Look at all those layers!
The Verdict
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.
