A blend of cream cheese, refried beans, and salsa makes the base for this taco dip. It’s a perfect party favorite and served with tortilla chips.
This is a dish my mom would make every Thanksgiving. We would prepare it in the morning at home, and spread it thin on a fancy “silver” stainless steel platter. She would then top the dip with fresh ingredients, cover with plastic wrap, and off we would head to Grandma’s house.
After we arrived at grandma’s we’d turn on the Macy’s Thanksgiving Day parade and wait for all our relatives to arrive. I have such great memories of Thanksgiving at my grandparents. Then, when we were preparing to set the food out for our meal, we’d take off the plastic and line up tortilla chips all around the edges of the platter for easy serving and an extra fancy touch. Of course, if you do this too soon you risk the tortilla chips getting soggy. We usually set out a bowl of tortilla chips for people to grab on their own too.
I’ve lived away from home nearly a decade now, but making this taco dip this is one of the family traditions I still carry on with my own family. This dip and the Thanksgiving holiday will always be connected for me. Perhaps, it time to add this dish to one of your family holiday traditions?
A blend of cream cheese, refried beans, and salsa makes the base for this taco dip. It's a perfect party favorite and served with tortilla chips.
- Electric Mixer
- 8 oz cream cheese
- 1 can refried beans
- 1/2 cup salsa
- lettuce (chopped)
- cheddar cheese (shredded)
- tomato (diced)
- black olives (drained and sliced)
In an electric mixer, blend together cream cheese, refried beans, and salsa until well combined.
Spread the dip mixture onto a large platter or serving dish.
Top with lettuce, shredded cheese, tomato, black olives, or desired toppings (green onions, bell peppers, jalepenos, etc)
Serve with tortilla chips.