This bright and flavorful layered dip is always a big hit at any party.
5-Layer Taco Dip
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Prep:
10 min. -
Cook:
10 min. -
Serves:
6
Recipes
Recipe tags: chicken base, easy difficulty, lunch, chicken, skillet
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 Tbsp | olive oil |
| 1 can (15 oz) | refried beans |
| 2 Tbsp | Better Than Bouillon® Roasted Chicken Base |
| 1 tsp | ground cumin |
| 1 (8 oz) | brick-style plain cream cheese, softened |
| 1 cup | sour cream |
| 2 cups | salsa |
| 1 cup | diced mixed bell peppers |
| 1 cup | shredded Cheddar cheese |
| 4 | green onions, thinly sliced |
| 1 bag (13 oz) | tortilla chips |
Directions
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1
Heat oil in large skillet set over medium heat. Cook refried beans, 1 Tbsp Roasted Chicken Base and cumin for 5 to 8 minutes or until heated through; let cool completely.
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2
Spread refried bean mixture into bottom of 8-inch glass pie dish; layer cream cheese mixture and salsa over top. Sprinkle with bell peppers; top with cheese.
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3
In small bowl combine cream cheese and sour cream. Garnish with green onions. Serve with tortilla chips.
Tip: Add a layer of guacamole if desired.