Taco Dip Recipe

Got some vegetarians in the group - you can hold the meat, and if you do, you can serve this cold. But meat is meat - and it’s good!

So with meat, we serve it warm in a chafing dish to hold the hot dip surrounded by different kinds of tortilla chips. Our customers still love Frito’s Chips.

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Ingredients

1 pound of cooked burger, drained
48 ounces of refried beans
1 pack of dry Taco Seasoning
1 cup of salsa (we use mild)
2 tomatoes, chopped
6 scallions - chopped
1 cup black olives, pitted
1 pound shredded taco cheese
1 pound sour cream

Directions

Combine the burger, beans, taco seasoning and salsa, mixing very well. Transfer the dip to a smaller bowl, cover tightly with film, and refrigerate overnight.

The day of your party, microwave until it is steamy hot throughout. Transfer to your chafing dish, and serve with the tomatoes, scallions and olives artfully arranged on top.

Next to the chafing dish, put out a bowl of sour cream and another bowl for cheese, with the chips and some hot sauce.

If you decided not to use meat, then don’t use a chafing dish. Instead, mix the sour cream and cheese into the dip, then top with the veggies.

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