Zutaten für Smokey Taco Bean Dip
- 1 (15-ounce) can refried beans
- Tabasco Brand Chipotle Pepper Sauce
- 1 1/4 cups sour cream
- Monterey Jack Cheese
- Cheddar Cheese
- 1 tablespoon taco seasoning
- Diced Tomato
- 1/2 cup finely chopped red onion
- Fresh Cilantro
- 1/4 cup finely chopped jalapeño
- 1/2 cup sliced black olives
- 1 cup chopped romaine lettuce
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Zubereitung von Smokey Taco Bean Dip
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine 1 (15-ounce) can refried beans, 1 cup sour cream (reserve 1/4 cup for garnish), 1 tablespoon taco seasoning, and 1/2 teaspoon Tabasco sauce. Mix well.
- Lightly spray a 9x13 inch baking dish with cooking spray.
- Pour the bean mixture into the prepared baking dish.
- Sprinkle 1 1/2 cups shredded cheddar cheese evenly over the bean mixture.
- Cover the baking dish with aluminum foil.
- Bake for 20 minutes, or until heated through and bubbly.
- While the dip is baking, prepare your toppings: 1/2 cup finely chopped red onion, 1/4 cup finely chopped jalapeño (remove seeds for less heat), 1/2 cup sliced black olives, 1 cup chopped romaine lettuce, 1/4 cup chopped cilantro, and 1/2 cup chopped tomato.
- Remove the dip from the oven and carefully remove the foil.
- Top with the prepared toppings.
- Place the reserved 1/4 cup sour cream into a small resealable plastic bag. Snip a tiny corner off the bag.
- Pipe the sour cream in a decorative pattern over the dip.
- Serve immediately with tortilla chips.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
1g
Fat
18g
Carbs
2g
