Appetizers & Snacks, Dips & Sauces, Kid-Friendly

Layered Taco Dip

Step 1 of 7

Install the disc spindle in the XL Precision Processor® Bowl. Set the adjustable slicing disc to Setting 3 and place the disc on the spindle. If your unit comes with the reversible slicing/shredding disc, place the disc slicing side up.

1/2 head iceberg lettuce, cut in quarters
1 block Colby jack cheese
2 cans pinto beans, drained
1 small white onion, peeled, cut in quarters
2 cloves garlic, peeled
1/2 cup prepared salsa, divided
1 teaspoon chili powder
1 teaspoon ground cumin
Kosher salt, as desired
Ground black pepper, as desired
1 packages cream cheese, softened
1 container sour cream
1 package taco seasoning
4 avocados, skin and pit removed
Juice of 1 lime
1/2 red onion, diced
2 Roma tomatoes, diced, divided
1/2 cup fresh cilantro, chopped, divided

1/2 head iceberg lettuce, cut in quarters
8 ounces Colby jack cheese
15 ounces each pinto beans, drained
1 small white onion, peeled, cut in quarters
2 cloves garlic, peeled
1/2 cup prepared salsa, divided
1 teaspoon chili powder
1 teaspoon ground cumin
Kosher salt, as desired
Ground black pepper, as desired
8 ounces each cream cheese, softened
16 ounces sour cream
1 ounce taco seasoning
4 avocados, skin and pit removed
Juice of 1 lime
1/2 red onion, diced
2 Roma tomatoes, diced, divided
1/2 cup fresh cilantro, chopped, divided

Step 2 of 7

Install lid and place half of the lettuce in largest section of the feed chute. Install the pusher to the lid, select DISC, and then push the lettuce through
the chute. Repeat with remaining lettuce. Press DISC again to stop the program and set the lettuce aside in a medium bowl. Wipe down the bowl.

1/2 head iceberg lettuce, cut in quarters
1 block Colby jack cheese
2 cans pinto beans, drained
1 small white onion, peeled, cut in quarters
2 cloves garlic, peeled
1/2 cup prepared salsa, divided
1 teaspoon chili powder
1 teaspoon ground cumin
Kosher salt, as desired
Ground black pepper, as desired
1 packages cream cheese, softened
1 container sour cream
1 package taco seasoning
4 avocados, skin and pit removed
Juice of 1 lime
1/2 red onion, diced
2 Roma tomatoes, diced, divided
1/2 cup fresh cilantro, chopped, divided

1/2 head iceberg lettuce, cut in quarters
8 ounces Colby jack cheese
15 ounces each pinto beans, drained
1 small white onion, peeled, cut in quarters
2 cloves garlic, peeled
1/2 cup prepared salsa, divided
1 teaspoon chili powder
1 teaspoon ground cumin
Kosher salt, as desired
Ground black pepper, as desired
8 ounces each cream cheese, softened
16 ounces sour cream
1 ounce taco seasoning
4 avocados, skin and pit removed
Juice of 1 lime
1/2 red onion, diced
2 Roma tomatoes, diced, divided
1/2 cup fresh cilantro, chopped, divided

Step 3 of 7

Place the reversible shredding disc on the spindle in the bowl, coarse side up. If your unit comes with the reversible slicing/shredding disc, place the
shredding side up. Select DISC, then put the cheese in the medium feed chute. Use the pusher to push the cheese through. When processing is complete, press DISC again to stop the program. Add cheese to a separate medium bowl.

1/2 head iceberg lettuce, cut in quarters
1 block Colby jack cheese
2 cans pinto beans, drained
1 small white onion, peeled, cut in quarters
2 cloves garlic, peeled
1/2 cup prepared salsa, divided
1 teaspoon chili powder
1 teaspoon ground cumin
Kosher salt, as desired
Ground black pepper, as desired
1 packages cream cheese, softened
1 container sour cream
1 package taco seasoning
4 avocados, skin and pit removed
Juice of 1 lime
1/2 red onion, diced
2 Roma tomatoes, diced, divided
1/2 cup fresh cilantro, chopped, divided

1/2 head iceberg lettuce, cut in quarters
8 ounces Colby jack cheese
15 ounces each pinto beans, drained
1 small white onion, peeled, cut in quarters
2 cloves garlic, peeled
1/2 cup prepared salsa, divided
1 teaspoon chili powder
1 teaspoon ground cumin
Kosher salt, as desired
Ground black pepper, as desired
8 ounces each cream cheese, softened
16 ounces sour cream
1 ounce taco seasoning
4 avocados, skin and pit removed
Juice of 1 lime
1/2 red onion, diced
2 Roma tomatoes, diced, divided
1/2 cup fresh cilantro, chopped, divided

Step 4 of 7

Wipe the bowl clean and install the chopping blade. To make the bean layer, add pinto beans, white onion, garlic, 1/4 cup salsa, chili powder,
cumin, salt, and pepper to the bowl and install the feed chute lid. Select PUREE and let the program run through, which is 1 minute and 15 seconds. If there are still large pieces, select PULSE and process a few times until the onion and garlic are chopped. When processing is complete, transfer the bean mixture to a 9″ x 13″ baking dish and spread into an even layer.

1/2 head iceberg lettuce, cut in quarters
1 block Colby jack cheese
2 cans pinto beans, drained
1 small white onion, peeled, cut in quarters
2 cloves garlic, peeled
1/2 cup prepared salsa, divided
1 teaspoon chili powder
1 teaspoon ground cumin
Kosher salt, as desired
Ground black pepper, as desired
1 packages cream cheese, softened
1 container sour cream
1 package taco seasoning
4 avocados, skin and pit removed
Juice of 1 lime
1/2 red onion, diced
2 Roma tomatoes, diced, divided
1/2 cup fresh cilantro, chopped, divided

1/2 head iceberg lettuce, cut in quarters
8 ounces Colby jack cheese
15 ounces each pinto beans, drained
1 small white onion, peeled, cut in quarters
2 cloves garlic, peeled
1/2 cup prepared salsa, divided
1 teaspoon chili powder
1 teaspoon ground cumin
Kosher salt, as desired
Ground black pepper, as desired
8 ounces each cream cheese, softened
16 ounces sour cream
1 ounce taco seasoning
4 avocados, skin and pit removed
Juice of 1 lime
1/2 red onion, diced
2 Roma tomatoes, diced, divided
1/2 cup fresh cilantro, chopped, divided

Step 5 of 7

Wipe the bowl clean and reinstall the chopping blade. To make the sour cream layer, place cream cheese, sour cream, taco seasoning, and remaining 1/4 cup salsa in the bowl and install the lid. Select PUREE and let the program run through, which is 1 minute and 15 seconds. When processing is complete, top the bean mixture with the sour cream mixture and spread into an even layer.

1/2 head iceberg lettuce, cut in quarters
1 block Colby jack cheese
2 cans pinto beans, drained
1 small white onion, peeled, cut in quarters
2 cloves garlic, peeled
1/2 cup prepared salsa, divided
1 teaspoon chili powder
1 teaspoon ground cumin
Kosher salt, as desired
Ground black pepper, as desired
1 packages cream cheese, softened
1 container sour cream
1 package taco seasoning
4 avocados, skin and pit removed
Juice of 1 lime
1/2 red onion, diced
2 Roma tomatoes, diced, divided
1/2 cup fresh cilantro, chopped, divided

1/2 head iceberg lettuce, cut in quarters
8 ounces Colby jack cheese
15 ounces each pinto beans, drained
1 small white onion, peeled, cut in quarters
2 cloves garlic, peeled
1/2 cup prepared salsa, divided
1 teaspoon chili powder
1 teaspoon ground cumin
Kosher salt, as desired
Ground black pepper, as desired
8 ounces each cream cheese, softened
16 ounces sour cream
1 ounce taco seasoning
4 avocados, skin and pit removed
Juice of 1 lime
1/2 red onion, diced
2 Roma tomatoes, diced, divided
1/2 cup fresh cilantro, chopped, divided

Step 6 of 7

Wipe the bowl clean and reinstall the chopping blade. To make the guacamole layer, add avocado, lime juice, salt, and pepper to the bowl
and install the feed chute lid. Select PUREE and let the program run through, which is 1 minute and 15 seconds. When processing is complete,
remove the blade and fold in the red onion, half the Roma tomatoes, and half the cilantro. Spread the avocado mixture over the sour cream and
spread into an even layer.

1/2 head iceberg lettuce, cut in quarters
1 block Colby jack cheese
2 cans pinto beans, drained
1 small white onion, peeled, cut in quarters
2 cloves garlic, peeled
1/2 cup prepared salsa, divided
1 teaspoon chili powder
1 teaspoon ground cumin
Kosher salt, as desired
Ground black pepper, as desired
1 packages cream cheese, softened
1 container sour cream
1 package taco seasoning
4 avocados, skin and pit removed
Juice of 1 lime
1/2 red onion, diced
2 Roma tomatoes, diced, divided
1/2 cup fresh cilantro, chopped, divided

1/2 head iceberg lettuce, cut in quarters
8 ounces Colby jack cheese
15 ounces each pinto beans, drained
1 small white onion, peeled, cut in quarters
2 cloves garlic, peeled
1/2 cup prepared salsa, divided
1 teaspoon chili powder
1 teaspoon ground cumin
Kosher salt, as desired
Ground black pepper, as desired
8 ounces each cream cheese, softened
16 ounces sour cream
1 ounce taco seasoning
4 avocados, skin and pit removed
Juice of 1 lime
1/2 red onion, diced
2 Roma tomatoes, diced, divided
1/2 cup fresh cilantro, chopped, divided

Step 7 of 7

Top the taco dip with the reserved lettuce and cheese. Garnish with remaining tomatoes and cilantro. Serve immediately or store in the
refrigerator until ready to serve.

1/2 head iceberg lettuce, cut in quarters
1 block Colby jack cheese
2 cans pinto beans, drained
1 small white onion, peeled, cut in quarters
2 cloves garlic, peeled
1/2 cup prepared salsa, divided
1 teaspoon chili powder
1 teaspoon ground cumin
Kosher salt, as desired
Ground black pepper, as desired
1 packages cream cheese, softened
1 container sour cream
1 package taco seasoning
4 avocados, skin and pit removed
Juice of 1 lime
1/2 red onion, diced
2 Roma tomatoes, diced, divided
1/2 cup fresh cilantro, chopped, divided

1/2 head iceberg lettuce, cut in quarters
8 ounces Colby jack cheese
15 ounces each pinto beans, drained
1 small white onion, peeled, cut in quarters
2 cloves garlic, peeled
1/2 cup prepared salsa, divided
1 teaspoon chili powder
1 teaspoon ground cumin
Kosher salt, as desired
Ground black pepper, as desired
8 ounces each cream cheese, softened
16 ounces sour cream
1 ounce taco seasoning
4 avocados, skin and pit removed
Juice of 1 lime
1/2 red onion, diced
2 Roma tomatoes, diced, divided
1/2 cup fresh cilantro, chopped, divided

Compatible with

Ninja® Professional XL Food Processor

Allergies

Tip: Allergy Advice

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