This recipe is so easy I am almost embarrassed to be posting it, but it tastes so good that I just had to share it with you (and my friend told me I should)! It is so creamy and flavorful that it really deserves a better name than “Taco Dip”. It takes minutes to throw together and has only a few ingredients.
I realized that I did not have any taco seasoning and did not feel like running to the store, so Google came to my rescue. There were a lot of versions, but after doing a little research, Alton Brown’s Taco Potion #19 was IT. It truly is taco seasoning perfection so there was no sense in trying to change the recipe~it’s all his. We doubled the recipe and stored leftovers in a Penzeys Spice Jar (if you haven’t heard of them, you honestly need to look into their spices~they are beyond amazing, have many different spices and are so reasonably priced. You can shop online if there is not a store near you).
You can eat this cold or room temp. I prefer room temp because I am not a huge fan of cold beans in any way, shape or form. The grated sharp cheddar mixed into the beans just brings out an extra little nippy flavor. And, again, anything with cream cheese or greek yogurt is a winner for me.
Sláinte!
- 16 ounce can of refried beans
- 1 cup freshly grated sharp cheddar cheese
- 16 ounces reduced fat cream cheese (room temp)
- 1 cup greek yogurt
- 2 Tablespoons Alton Browns Taco Potion #19
- 2 cups shredded colby jack cheese
- 1 jar black olives
- In a small saucepan, heat the refried beans and sharp cheddar cheese until the cheese has melted. Cool for 10 minutes.
- In a small bowl, combine cream cheese, greek yogurt and taco seasoning. Mix well (hand mixer works great).
- On a rimmed serving dish, layer beans first, then cream mixture. Top with cheese and black olives. Serve immediately or refridgerate until ready to eat.
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