Layered Taco Dip Recipe

Name: Layered Taco Dip Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 12
Cuisine: Québécoise
Ingredients: 8 slices bacon (about 250 g); 1 cup (250 ml, 250 g) cream cheese, softened; ½ cup (125 ml, 120 g) sour cream; 1 garlic clove, very finely chopped; Juice of ½ lime; 1 tsp (5 ml) hot sauce (optional); 2 tbsp (30 ml) fresh chives, finely chopped; Freshly ground pepper; Salsa and black beans; 1 ½ cups (375 ml) thick mild salsa; 1 can (540 ml) black beans, rinsed and drained; ½ tsp (2 ml) ground cumin; 3 cups (750 ml, 320 g) Monterey Jack cheese, grated; 1 green bell pepper, finely diced; 3 green onions, chopped; ½ cup (125 ml, 75 g) sliced black olives, drained; 2 medium tomatoes, seeded and finely diced; ¼ cup (60 ml) fresh cilantro, chopped; 1 large bag corn tortilla chips; 1 lime, cut into wedges

Preparation 25 min
Cooking 20 min
Servings 12
Freezing I do not suggest

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Bacon

8 slices bacon (about 250 g)

Creamy base

1 cup (250 ml, 250 g) cream cheese, softened
½ cup (125 ml, 120 g) sour cream
1 garlic clove, very finely chopped
Juice of ½ lime
1 tsp (5 ml) hot sauce (optional)
2 tbsp (30 ml) fresh chives, finely chopped
Freshly ground pepper
Salsa and black beans
1 ½ cups (375 ml) thick mild salsa
1 can (540 ml) black beans, rinsed and drained
½ tsp (2 ml) ground cumin

Cheese

3 cups (750 ml, 320 g) Monterey Jack cheese, grated

Toppings

1 green bell pepper, finely diced
3 green onions, chopped
½ cup (125 ml, 75 g) sliced black olives, drained
2 medium tomatoes, seeded and finely diced
¼ cup (60 ml) fresh cilantro, chopped

To serve

1 large bag corn tortilla chips
1 lime, cut into wedges

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Preparation

Preheat the oven to 400°F. Line a baking sheet with aluminum foil. Lay the bacon side by side and bake for about 20 minutes, until nice and crispy. Pat dry on paper towels, let cool, then crumble.
With a hand mixer, beat the cream cheese, sour cream, garlic, lime juice, hot sauce and chives until smooth. Season with pepper.
Spread the creamy base over the bottom of a shallow 9-inch (23 cm) round dish, like a pie plate.
In a bowl, mix the salsa, black beans and cumin. Gently spread over the creamy base.
Cover evenly with ¾ of the grated cheese. Cover and refrigerate for at least 1 hour, or up to a few hours.
Right before serving, top with the remaining cheese, then the bacon, green pepper, green onions, olives, tomatoes and cilantro. Serve with the corn chips and lime wedges.