Taco Dip

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Taco Dip

My friend Liz shared her wonderful Taco dip recipe with me this past weekend! This dip is perfect to use in our Round Container (one many use for pies) and to serve when you have people over…say like the Super Bowl! The wonderful thing you can do is customize it to your audience too. For example her friend that was over doesn’t like cilantro so she just made half without! How will you make yours?

Tupperware needed: Round Container, Spatula, Can Opener, Power Chef, Grate Maser Shredder, Measuring Cup, Chop n Prep, Favorite Tupperware bowl, Chef Knife and Fridgesmart

Ingredients in order of assembly:

  • 1 can bean dip
  • 3 avocados, grind up in quick chef pro
  • 1 carton (16oz) sour cream
  • 1 packet taco seasoning
  • 1 cup freshly shredded cheese (either colby or chedder)
  • 4-5 green onions chopped
  • 1 cup chopped Grape tomatoes 
  • Small bunch cilantro 

Step 1: Use the Tupperware Can Opener to open the Bean Dip. Spread it evenly on the bottom of the Round Container with a Spatula.

Step 2: Take 3 avocados and after removing the shell and pit add them to the Power Chef. Give it a quick pull to make it smooth. Then spread over the Bean Dip layer with the Spatula.

Step 3: Combine the Sour Cream with 1 packet taco seasoning then spread that over the avocado layer.

Step 4: Shred the cheese in the Grate Master Shredder and reserve 1 cup to sprinkle over the sour cream mixture. The rest can be stored in a Freezer Mate for about a week in your refrigerator.

Step 5: Chop up 4-5 Green Onions using the Chop n Prep and sprinkle it over the cheese. Store any remaining in the FridgeSmart.

Step 6: After chopping up the tomatoes with the Chef Knife sprinkle that over the onions.

Serve with tortilla chips!

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