With four boys and a large extended family, I make lots of party food. My favorite is the walking taco, a dip so simple and quick it makes party preparation a little less hectic. In fact, the hardest part is standing in the grocery store and counting off all the ingredients so you don’t have to make another trip! Why the dish is called walking taco is anybody’s guess. Maybe it’s because you can easily mingle at the party while munching on it? This dip disappears so fast, it must have wings and should be called the flying taco instead.
Ingredients
| 1 can bean dip | 2 medium tomatoes, chopped |
| 1 small can chopped green chilies | 2 avocados, mashed with a tsp. of lemon juice |
| 1 bunch green onions, chopped | 2 c. finely shredded cheese (Mexican mix or Monterey Jack and cheddar mix) |
| 1 c. sliced black olives | Cilantro sprigs |
| 1 c. sour cream | Tortilla chips |
Preparation
1. Spread bean dip about half an inch thick in the center of a platter.
2. Layer the remaining ingredients in the order listed.
3. Garnish with cilantro sprigs and serve with tortilla chips.
4. Best served at room temperature, but you can make it a couple of hours ahead and cover and refrigerate it until party time.
