Monday, February 08, 2010

Layered taco dip, made in France


Tex-Mex is one of the hardest cuisines to make in France, but this taco dip quenched a serious craving. Can be made up to a day in advance. Packs easily for picnics or pot-lucks. Dip in!

Layer 1:
1 lg can red kidney beans, drained
1-2 tsp taco seasoning OR ground cumin, if desperate
salt to taste

Using a stick blender or food processor, purée the beans and seasoning. Spread evenly in your serving dish.

Layer 2:
8-10 wedges of cream cheese, like La vache qui rit
1/2-3/4 cup either sour cream, crème fraîche or fromage en faiselle (drained)

Blend well using stick blender. Spread on top of bean layer.

Layer 3: 1 lg tomato, chopped

Layer 4: 1/2 onion, chopped

Then top with whatever sounds good to you! I used pitted black olives, sliced jalapenos and then some chopped fresh cilantro.

Serve with tortilla chips.



2 comments:

Carl said...

Hi , This is the first time I am visiting your site. I enjoyed it very much. I look forward to reading you in the future.
This dip sounds fantastic with lots of room to be creative.:)Great photos as well.
regards,
Carl

http://mapromenade.blogspot.com/

kim said...

I cannot wait to try this one. Looks delicious! I miss Tex-MEx so much! This should help with the cravings of an American in Switzerland. Thank you for you wonderful recipes!