So many appetizers rely on a brick of cream cheese as base, but this taco-flavored dip is chock full of fresh ingredients like tomatoes and alfalfa sprouts—and no cream cheese! And it’s probably the best thing you’ll ever dip with a chip. 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 Laurie’s open house for one of her daughters. Laurie called her recipe “Haystack Salad,” but my family has always called it “that taco dip.” Laurie’s directions were to use a can of Hormel no bean chili as the base, or refried beans in a pinch. It seems Hormel has quit producing that item—I’ve not been able to find no bean chili for several years now, and the refried beans work perfectly well instead.

One way to make this dip extra great, is to get some Penzy’s taco seasoning. It has less salt and more flavor than the stuff you get in the foil 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! (Last time I ordered, they shipped free with a $50 order, so you might as well stock up on other spices and seasonings.)

The other thing you’ll like about this appetizer, is that it goes together in about 15 minutes (or less if you enlist the help of someone to shred cheese) and requires no baking. Have I convinced you to try this one yet?

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 glass 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 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!