Haystack Taco Dip

This is probably the best thing you’ll ever dip with a chip. So any appetizers rely on a brick of cream cheese as the base, but this taco-flavored dip is chock full of fresh ingredients like tomatoes and alfalfa sprouts—and no cream cheese! It’s a great appetizer for graduation open houses or other buffets, as it doesn’t need to be kept hot or cold. In fact, that’s where I first tasted this concoction, at my friend’s graduation party. She called her recipe “Haystack Salad,” but my family has always called it “that taco dip.” The directions called for a can of Hormel no-bean chili as the base, or refried beans in a pinch. It seems Hormel has quit producing the no-bean chili, and I’ve been using the refried beans for years now with no complaints.

One way to make this dip extra tasty is to use Penzy’s taco seasoning. It has less salt and more spices than the stuff you get in the packets at the grocery store. You can order the taco seasoning through Penzy’s website, and hey, grab some cinnamon and vanilla while you’re at it!

The other thing you’ll like about this appetizer is that it goes together in about 15 minutes (or less if you recruit a cheese-shredder) and requires no baking.

Serves 10-12

1 – 16-ounce can of refried beans
4 tablespoons Penzy’s taco seasoning or 1 package of other taco seasoning
3 ripe avocados
1 cup sour cream
3 tablespoons fresh lemon juice
1 – 4-ounce can of diced mild green chilies
1 – 4.25-ounce can of chopped ripe olives
1/2 cup chopped scallions (about 4 scallions)
1 cup shredded Monty Jack cheese
1 cup shredded sharp cheddar cheese
3 tomatoes, diced
1/3 to 1/2 container of alfalfa sprouts
Tortilla or corn chips

Combine refried beans and taco seasoning in a small bowl. Spread on the bottom of a 9″x13″ baking dish. In another small bowl, add avocados, sour cream, and lemon juice together and mash until combined. Spread on top of the refried bean mixture. Drain the green chiles, and sprinkle them on top of the avocado layer, followed by the chopped ripe olives, then the scallions. Next, sprinkle Monty Jack cheese, and then cheddar cheese. After dicing the tomatoes, strain them to get rid of the extra juice. Add tomatoes on top of the cheeses, and finish with the alfalfa sprouts. If not serving immediately, cover with plastic wrap and refrigerate for up to 24 hours. Serve with tortilla or corn chips. But remember, no double-dipping!