Taco dip.
The old classic.
Hands down one of my favorites.
AAaaand after a little experimenting I think I just brought it to a new level.
You guys, it was so good!
You see, we were invited to watch Sunday’s football games at a friend’s house and of course I had to bring something. I always do. My first thought was wings, but pulled pork was already on the menu and I thought the group, and my own tummy could benefit from something that wasn’t meat based.
Chuck gave me a dirty look when I asked if I could make taco dip sans meat, then raised an eyebrow when I said I’d replace it with black beans. I decided to do it anyway, and I have never been happier with the result. He was in love with is. All of the other guests were happy with it as well. We were left with only a small scoop of leftovers, because you know no one wants to be that person and take the last scoop.
I think it was the two layers of cheese that did it. I mean really, cheese is the way to a man’s heart after all. Maybe it’s just food and I made that up, but I’m going with it because cheese is amazing.
Sorry for the terrible phone photos but it was night time, with apartment lighting and I didn’t expect it to be post worthy after the first attempt. Maybe someday I will make it again and take good photos, maybe.
Triple Cheese Hot Taco Dip
Prep time:
Cook time:
Total time:
Ingredients
- 1 (15 oz) can black beans
- 1 cup sour cream
- 8 oz cream cheese
- 1 package taco season (3 tbsp homemade)
- 1 (16 oz) jar salsa
- 8 oz sharp cheddar cheese
- 8 oz Monterrey jack cheese
- 1/2 cup shredded lettuce
- 1/4 cup sliced black olives
Instructions
- Preheat the oven to 350 degrees.
- In a 8×8 pan combine re-fried and black beans and spread out into a smooth layer.
- In a bowl combine sour cream, cream cheese, and taco seasoning, stirring until well combined. Spread the cream cheese mixture over the beans.
- Next sprinkle 4 ounces of sharp cheddar and 4 ounces of Monterrey jack cheese.
- Spread the salsa on top next and again top with 4 ounces of sharp cheddar and 4 ounces of Monterrey jack cheese.
- Place in the oven for 20-30 minutes or until the cheese begins to brown and the edges bubble.
- Let stand 5 minutes and top with shredded lettuce and black olives. Serve warm.
Aw, this was an extremely good post. Taking a few minutes and actual effort to make a great article… but what can I say… I procrastinate a whole lot and don’t manage to get anything done.
I wanted to thank you for this very good read!! I certainly enjoyed every little bit of it. I have got you book-marked to look at new things you post…
You’re so interesting! I do not think I’ve read anything like this before. So good to discover somebody with genuine thoughts on this subject matter. Seriously.. thanks for starting this up. This site is one thing that’s needed on the internet, someone with some originality.