Pro tip: Layer the dip in a slow cooker and keep on low for a party. Place the casserole dish in 350 degree oven for 15-20 minutes BEFORE adding any additional toppings. While you can serve this dip cold, the best way is to serve the dip right out of the oven. That way not much air can get to it, so it should stay a lovely bright green. While this creamy taco dip can be made a few hours in advance, don’t make it too early or the avocado will start to brown.Īlso, make sure that the avocado layer is completely covered by the layers of cream cheese, beans and meat. No need to spend extra time chopping vegetables when you’re planning a party. Other quick tips:īuy already diced onions from the produce section and use (drained) canned diced tomatoes. Then I serve crockpot tacos for dinner one night and save the leftover taco meat for the taco dip layer, omitting steps 1-3 below. One trick I like to do a few days in advance is to make a double batch of Crockpot Taco Meat. I’ve given directions below to make this a 5 or 7 layer taco dip depending on what ingredients you have on hand. This cheesy beef taco dip is so hearty that you can serve it for dinner, too. It’s perfect for a crowd, whether you’re getting together for game days or Taco Tuesday. This quick and easy appetizer is made with refried beans, layers of cheese, tomatoes, olives, green onions, and more. For best results, use fresh lime juice with the avocado to help prolong that beautiful green color.Serve this cheesy Layered Taco Dip with ground beef and cream cheese at your next get together. However, if covered tightly and stored in the refrigerator, it will last up to 3 days. It is best to serve within 24 hours after preparing while the ingredients are fresher. Make sure to include the lime juice in the avocado layer, cover the dip with plastic wrap, and refrigerate. This delicious dip can be made up to 24 hours in advance. How far in advance can you prepare this dip?
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