I recently made this dip for my daughter’s birthday party during our visit back to Texas. As always, it was devoured and my Canadian friend requested the recipe. As I typed it, I was having trouble converting everything to European ingredients. . . I knew I’d made it in the Netherlands. . . but where are refried beans in Belgium?! I first tried making my own refried beans (fail!). So I was just scratching my head. . . until last week. I noticed the Albert Heijn Mexican brand now has refried beans stocked. Game changer!! I bought a can and recreated it for a BBQ with my Belgian friends last weekend. Devoured.
Do not get too wrapped up in the measurements. The layers are what’s important, but even then, it’s such a flexible recipe to add, subtract, or substitute as you feel fit. (But my advice: don’t skip the taco seasoned sour cream level, it’s what gives the dip its zing). My husband isn’t a fan of black olives, so I tucked them into a corner for a 4th of July party with my cousin. What’s more patriotic than creating a Tex-Mex dip that looks like the American flag?
1 can Fritos bean dip (380 g refried beans)
8 ounce container (250 grams) sour cream (zure room)
1 packet of taco seasoning
1 can guacamole (or fresh – see recipe here)
1 1/2 cups (200 grams) shredded cheese (Use your favorite – sharp cheddar, mexican seasoned in the U.S., Oud or Belgen Gouda in the NL or BE, although I found shredded cheddar at Delhaize!)
1 cup grape tomatoes, halved
1 cup (240 grams) sliced black olives
In a 9-inch (23 cm) round or square pan, spread bean dip or refried beans in the bottom. Mix one packet of taco seasoning into sour cream and layer on top of beans. Layer guacamole, cheese, tomatoes, and top with olives. Serve with tortilla chips.
Pearls of Wisdom
This recipe is easy to double – just use a 9 x 13 inch (20 x 30 cm) pan instead.
Other layers you might consider are ground beef browned with a packet of taco seasoning, lettuce, chopped yellow or green onions, or chopped cilantro.