Post sponsored by Stonyfield Yogurt as a part of their Stonyfield YoGetters Blogger Program.
We usually have a house full of friends for the 4th of July holiday, but this year is going to be very quiet. The hubs is working this year over the 4th and my daughter decided to go spend the weekend with my parents. That leaves my son and I to find our own excitement. I have absolutely no idea what we’re going to do yet. We may invite a few friends over for an impromptu pool party before we head out to watch fireworks. There are so many fabulous places to watch the fireworks in Pinellas County, but we may stay close to home and head up to Tarpon Springs and watch the fireworks at Sunset Beach. You can find a list of all the local fireworks by county or city at Bay News 9, Fourth of July Fireworks schedule. Before our friends stop by, I made up a tasty treat to kick off the celebrations.
I’m a sucker for a good taco dip and there are a million different ways to make it. I often adapt the recipe based on what I have in the kitchen and it never comes out the same way twice. This one can be served with tortilla chips (like Late July Organic Sea Salt or their new Jalapeno Lime), soft taco shells, or your favorite snack cracker.
Ingredients:
- 16oz Stonyfield Plain Yogurt
- 1 can of refried beans
- 1 can of salsa
- Taco seasoning
- Shredded cheese
- Diced tomato
- Sliced avocado
Whatever you do, please be sure you pick up the PLAIN yogurt. I had both plain and vanilla in the fridge and totally opened the wrong container when I started to make this recipe. The plain tastes much more like sour cream. The vanilla tasted fine, just a little sweeter than usual.
Once you have all the ingredients ready, stir the taco seasoning in with your yogurt until well blended. If you like a thicker, richer dip you can also add some cream cheese to this part along with the yogurt. Set the yogurt aside for the next step.
Spread the refried beans in the bottom of your serving dish (I used a small rectangular glass dish) and then layer the remaining ingredients. In order of the layers from bottom to top; refried beans, yogurt/taco seasoning mix, salsa, shredded cheese and top with your tomatoes and avocado. Serve chilled with your favorite Late July chips. It’s ready to eat!
Do you have a favorite taco dip? What would you add or change? Leave a comment below, I’d love to hear from you. Be sure to follow @TheEcoChic on Instagram and see where we end up watching fireworks this year.
Disclosure: I’m part of the Stonyfield YoGetters blogger team and I’m compensated for sharing my recipes and fun with Stonyfield yogurt. The recipe and opinions are my own and not influenced by Stonyfield.
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It’s so funny that you mentioned how you used vanilla instead of plain yogurt…I did the same thing for a sauce I was making for a cold poached salmon a few months ago. I couldn’t figure out why the sauce was so sweet but just kept adding more savory spices and eventually balanced it out. I finally realized two days later I’d used the wrong yogurt 🙂 Happy 4th of July and thanks for sharing via #TBB #sharefest
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