Taco Dip

Taco dip! Automatically, my mind leaps to a pool side snack. Unfortunately, I have no pool. But hey, that’s what friends are for 🙂

This dip is super yummy and actually pretty healthy for you. Although it’s much prettier when you layer the foods, I recommend mixing it up once everyone has seen it. That way, it’s easier to get all the foods on your scooper. If you’re not like my family and are not a big spicy foods fan, you might want to omit the hot sauce and/or cayenne pepper. The dip can also easily be doubled if you’re serving a crowd.

Taco Dip

Ingredients: 

1/2 of a 15oz can black beans, drained and rinsed

1/2 cup plain yogurt

3/4 cup of your favorite salsa

1/8 tsp hot sauce

1 tsp chili powder

1 tsp cumin

1 tsp garlic powder

1 tsp paprika

1/4 tsp cilantro

1/8 tsp cayenne pepper

1/8 tsp crushed red pepper

1/2 cup tomato (or more), diced

1/2 cup green bell pepper (or more), chopped

1/2 cup shredded lettuce

1/2 cup shredded cheese (I used provolone, but feel free to experiment)

jalapeño slices

grape tomato slices

Directions: 

In a food processor, puree the black beans. Add and blend in yogurt, salsa, hot sauce, and spices. Spread the bean mixture in the bottom of a glass dish. Next, sprinkle with the diced tomatoes and chopped green bell peppers. Top with the shredded lettuce and cheese. Garnish the top with jalapeño slices, tomato slices, and crushed red pepper flakes. I served mine with organic tortilla chips, celery sticks, and strips of pepper (and also just ate some with a spoon). If you are not serving the taco dip it right away, chill in the fridge.

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