Name: Walking Taco
Prep: 10 minutes
- Total Prep: 1 hour 10 minutes
- Servings: 6
1 can of Frito Lay bean dip
1 to 1/12 cup of sour cream
1/2 packet of taco seasoning
2-3 Tbsp. chopped onions
2-3 Tbsp. chopped tomatoes
Red pepper flakes (2 or 3 shakes from the bottle).
1 to 1 1/2 cup of shredded cheese (cheddar or Mexican blend).
1 small can of sliced black olives.
Inspiration: Trisha Heitkamp
Take one can of the SPICY Frito Lay bean dip, spread onto a plate, in a circle shape, this will be the bottom layer of the dip.
Then take about 1 cup to 1 ½ cup of sour cream and mix in a 1/2 of a package of taco seasoning, I like to use the spicy taco seasoning packet, but if I don’t have any on hand, the regular taco seasoning is fine, too. Layer this on top of the bean dip.
Take one or two avocados to make the guacamole.
**To make the guacamole take 2 avocados and scoop them out onto a plate (Easier to smash them), cut a lime in half and squeeze some lime juice over the avocados (this helps to keep it from browning, too). Add salt, pepper to taste, and the dashes of red pepper flakes. Add some of the chopped onions, jalapeno and tomatoes to the mixture.
Spread the guacamole mixture on top of the sour cream mixture and cover this with saran wrap, it is best to press the saran wrap flat onto the guacamole; this helps to prevent it from getting brown (the air will make it brown). Place this in the refrigerator for about an hour to let the flavors meld and set up.
When ready to serve the dip, add the remaining onions and tomatoes on top of the guacamole (I like lots of tomatoes, so add whatever amount you like). Then add the shredded cheese, black olives and remaining jalapenos on top of the cheese. Serve with tortilla chips and enjoy!!