It’s football season! Who’s excited?? I’ll be honest, we aren’t a die hard football family. Gasp I know. My husband would rather do dishes than watch the Super Bowl, but with two teenagers in the house, we always have a crowd to feed on game day. We may not know each and every play by play, but we do know food! So food we do, lots and lots of food! This layered taco dip with white beans is a game day staple and always the first dish on the snack table to disappear!
Why white beans?
My family despises refried beans, or any beans (unless hidden or disguised) for that matter. So when I was asked to bring a layered taco dip for a game day get together, I had to get creative. We all love hummus and I had been experimenting with a garbanzo/northern bean base in the test kitchen recently. It seemed like the perfect opportunity to master the base for this dish. I added cilantro and lime to give it a zing and fresh garlic and cayenne for a bit of a kick! The final result was creamy and hearty and meshed incredibly well with the other layers. If you’re a fan of the traditional, prepare your tastebuds for this combo STAT!
This recipe can be completed from start to finish in less than 15 minutes with my favorite grocery store staple, Good Foods tableside chunky guacamole it’s fast, fresh and delicious. You could also make your white bean dip in advance and pre-chop your toppings and have it layered and on the table in under 5!
Layered Taco dip topping ideas
- Good Foods tableside chunky guacamole
- shredded iceberg lettuce
- sliced black olives
- shredded cheddar cheese
- diced tomatoes
- sliced green onion
- diced bell peppers
- sliced jalepenos
- diced green chilies
- taco seasoned greek yogurt
How to serve layered taco dip
Grab a bag of your favorite tortilla chips, plantain chips, carrots, or cucumbers. You could even skip the dipper and just use a fork! We love to enjoy ours as an appetizer or side dish but my kids have been known to eat it for breakfast, lunch and dinner! It’s THAT good! Add a side of grilled chicken or steak for a complete meal or stuff it all into a flour tortilla and devour. YUM.
Can I make this ahead of time?
Yes, but wait to add your toppings. The lettuce may lose it’s crispness if sitting for too long. The Good Foods tableside chunky guacamole is layered tightly between the white bean layer and greek yogurt allowing any air to be trapped, keeping the guacamole fresh and green. Top with lettuce, cheese, olives and green onions right before serving.
Whether you’re in it for the food, the game or the hunky quarterback make sure to add this dip to your game day spread!
Other game day favorite eats & treats
Layered Taco Dip with White Beans
White bean layer:
- 1- 15 ounce can garbanzo beans drained
- 1- 15 ounce can great northern beans drained
- zest of one lime
- 1/2 cup fresh lime juice
- 3-4 cloves of garlic
- 1 cup cilantro leaves coarsely chopped
- 3 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/8-1/2 tsp cayenne pepper depending on how much heat you like
- 1/4 cup water to thin
Greek yogurt layer:
- 2 cups greek yogurt
- 1 tbsp clean taco seasoning
- 2- 7 ounce tubs Good Foods tableside chunky guacamole
- 1- 12 ounce bottle mild red taco sauce
- 2 cups shredded iceberg lettuce
- 1 1/2 cups finely shredded Mexican cheese blend
- 1 pint grape tomatoes quartered
- 1/2 cup sliced black olives
- 1/3 cup sliced green onions
For the white bean layer:
Combine the first 10 ingredients in a food processor and pulse. Slowly add water until desired consistency is reached. You want it creamy but not too thin. Set aside.
For the greek yogurt:
In a medium bowl combine the greek yogurt and the taco seasoning and stir to combine. Set aside.
To layer the dip:
In a 9x13 glass dish layer white bean mixture about one inch thick. Reserve any remaining dip for lunches and snacks for the week.
Spread guacamole evenly on top of white bean layer, next carefully spread greek yogurt layer and then red taco sauce.
Top with shredded lettuce, cheese, tomatoes, olives and green onions. Serve immediately.
This is a sponsored conversation written by me on behalf of Good Foods. The opinions and text are all mine.
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