This Halloween Taco Dip is fun and super easy to assemble. Step by step instructions are in the recipe and there are even a few healthy components lets so you don’t feel too guilty eating this taco dip.
Visit The Tipsy Housewife for recipe and instructions.
Place the corn on a baking sheet and roast in the oven for 25 minutes. When cool enough to handle, scrap the kernels from the cobs.
In a saucepan, melt the butter and add the corn. Stir in the mayonnaise, flour, milk and cream. Simmer for 2 minutes. Stir in the Jack cheese and simmer for 3-4 minutes until it is completely melted. Stir in the Hatch Chile powders.
Arrange the chips on a platter and top with the dip. Sprinkle with the cilantro and cotija cheese. Mix together the sour cream and heavy cream and drizzle over the top. Serve with the lime wedges.
3 scallions, ends trimmed, white and pale green parts sliced
Directions
Prepare the soy taco following the package instructions.
Mix the soy taco with the beans and place an even layer in the bottom of a glass dish.
Build the rest of the layers in this order: a layer of guacamole, a layer of sour cream, a layer of tomatoes, a layer of salsa, a layer of cheese, and a layer of a mixture of the olives and scallions