There are lots of options when it comes to what dippers go with this recipe. I like putting unused avocado halves in a snack size stasher bag. Store unused avocados that have been cut open in an airtight container in the refrigerator. You can also rub the exposed flesh of the portion you’re storing with a little olive oil (or avocado oil!) to help add an extra barrier. If using half of an avocado for a recipe, save the half with the pit still in it for later use. A squeeze of lime juice can help slow down this process. It’s best to use avocados soon after cutting into them. They can easily soften too quickly.Īvocado flesh oxidizes and turns brown fairly quickly once it’s been cut into and exposed to air. On a similar note, I tend to avoid storing bananas and avocados together in the same bowl in my kitchen. Seal it and let it sit out on the counter for 2-3 days. To help speed up the ripening process of an unripe avocado, you can place it in a paper bag with a banana or apple. If you are buying avocados a few days before you need to use them, buy firmer, less-ripe ones so they don’t get too soft before you plan to use them. If you have a Latin or Asian market in your area, they tend to have avocados that are perfectly ripe already out on the shelves. They should feel slightly soft but not too squishy or mushy when pressed gently with your fingers. Ripe avocados tend to have a darker color than unripe avocados. This recipe uses ripe avocados which are a fruit that can be found in the produce department at your local grocery store.įinding a perfectly ripe avocado can be tricky, but I have a few tips that can help you on your quest. Tortilla chips or corn chips, for serving. Tomatoes – grape or cherry work great here, but any tomatoes will do!.Shredded cheese – I like using cheddar or a Mexican cheese blend.Taco seasoning (such as Old El Paso taco seasoning mix – you can also use homemade).They can be squishy and not the prettiest on the inside and that’s just fine! It’ll get mashed up and mixed with other ingredients. Ripe avocados – my cousin uses super ripe avocados when she makes this.Refried beans – note that if you want to keep your dip vegetarian-friendly, make sure to look for vegetarian refried beans, as those don’t contain lard.Here’s everything you need to make this layered taco dip with refried beans (see recipe card below for ingredient amounts and full directions): It makes for a great meatless party food option and is perfect for dipping chips and veggies into.The toppings are customizable to your preferences.It’s a great way to use overripe avocados!.This dip is packed with crowd-pleasing Mexican flavors.It makes a colorful addition to any party appetizer spread.The ingredients are easy to find and it’s a budget-friendly appetizer option.This layered party dip doesn’t contain any meat, is served chilled, and can be made in advance for easy entertaining. You can check out my big game day recipe roundup post for more party favorites! Whenever we host (or attend!) football parties, this recipe, my deviled egg recipe without mayo, and my sweet and sour meatballs are always the top requests. She included it in a book of family recipes for me back when I got engaged, and it’s been a game day staple here ever since. This recipe is based on my cousin Carey’s fabulous “avocado dip” appetizer. Perfect for your next potluck, picnic, or game day gathering! This quick & easy make-ahead layered taco dip recipe is always a crowd-pleaser. This post may contain affiliate links, which won’t change your price but will share some commission.
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