I apologize for the lack in posts lately. Last week was absolutely crazy busy and this week will be more of the same…..which is why I spent hours in the kitchen on Sunday trying to get my fill for the week. It’s amazing how fast time flies when you are in a happy place. 🙂
A few weeks ago my friend had a Pampered Chef party – of course I bought a few things – and I ended up getting a free booklet of some of their recipes. The idea for these Deconstructed Taco Dip bites came from a recipe in that booklet. I saw cheese and avocado and my mind started racing. I have a slight obsession with taco dips but they can’t have too much sour cream and they must include black olives! Unfortunately I didn’t have any black olives this time but you better believe the next round they will make a perfect topper to these little bites.
Simply said – DELICIOUS!! But then again, can you really go wrong with this combination? The secret is making sure the cheese turns a golden brown before removing from the oven. You want the texture to be more like a cheese crisp rather than melted cheese that was pulled off a nacho chip. There are sooo many different ways to use this recipe. Little tiny taco bites or fajita bites with rice, diced peppers, and guacamole!! Have fun creating and exploring!!
Deconstructed Taco Dip Bites
Ingredients
- 1/2 8 oz block of Colby & Monterey Jack Cheese
- 1-2 limes
- 2 ripe avocados
- 2 cloves garlic, minced
- 1 tomato, diced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup light sour cream
- 1/2 tsp taco seasoning (more depending on flavor)
1. Preheat oven to 375 degrees. Line a large round stone with parchment paper. Cut cheese into 1/4 inch slices, and then cut each slice in half. Arrange on stone about 2 inches apart. Bake for 15-17 minutes or until cheese appears golden brown. Remove from oven and allow to cool on stone for 1-2 minutes. Transfer cheese crisps to a cooling rack to cool completely.
2. Combine sour cream and taco seasoning and set aside. To make guacamole: Peel and seed avocado. Place in a large bowl and mash slightly. Add diced tomato and garlic. Stir together until well combined. Add chopped cilantro and juice from 1 lime. Season with salt and pepper. Set aside.
3. Once cheese crisps have cooled completely, spread a small amount of sour cream on each crisp. Top with guacamole. (I used around 1-2 tsp for each crisp. Use as much or as little as you prefer). Garnish with tomatoes and cilantro if desired. Serve and enjoy!
Notes:
1. Cheese crisps make a “large” bite. For smaller, bite size crisps, cut cheese into smaller pieces but watch your time. You don’t want them to burn!
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