Mexican “Bullseye” Dip

This is a staple at many gatherings and parties amongst our family and friends.  I make it because it’s super easy, it presents great and is even tastier to consume!  You will find this so simple and a neat thing to bring along to your next potluck!

Open up a couple of cans of your favorite refried beans.  Dump them into a medium saucepan and stir in one package of taco seasoning.  Add a cup or so of water, stir well to combine and heat until mixture appears to be loose enough to spread … a few minutes.

NOTE:  I make this with vegetarian beans and no meat because it guarantees my vegetarian daughter something she can eat at parties.  However, you can use whatever kind of beans you prefer and add 1/2 a pound of cooked ground beef or ground turkey to the bean mixture if you don’t have any vegetarians to worry about! 

Next, spread bean mixture onto large serving tray or platter.  Allow to cool.

Then, spread a layer of sour cream (about 10 – 12 oz.) onto bean mixture, leaving a small edge of beans viewable all the way around.

Decide what toppings you’d like to use.  We prefer shredded lettuce, shredded cheese, sliced black olives, some form of red, white or green onion finely chopped and seeded, diced tomato

Using a toothpick, lightly draw out your rings (based on the number of toppings you plan to use) in the sour cream in the pattern of a dartboard.  This will be your guideline of where to put your toppings.

Then, simply start piling each topping in its own ring … reserving the diced tomato for the center (or the “bullseye”).

Serve with salsa on the side and a big bag of tortilla or corn chips!  The dip works well because it allows people to take portions of the dip that are covered with toppings they prefer.

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