Layered taco dip, made in France

8 Feb

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 Responses to “Layered taco dip, made in France”

  1. Carl February 8, 2010 at 10:13 pm #

    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

  2. kim February 9, 2010 at 12:01 pm #

    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!

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