Do you get ridiculously excited about taco dip? Me too. It’s unbelievably easy to make and makes an excellent dinner. Seriously. Keep the core ingredients for taco dip on hand in the pantry, just in case. You’ll thank me someday.
- 1 can refried beans
- 1 avocado
- 1 can black olives (roughly chopped)
- sour cream
- protein of choice*
- Mexican-style shredded cheese blend
Spread the beans over the bottom of your taco dip dish of choice. Add the avocado (mine was semi-ripe, so I blended it first with some lime juice using a stick blender), then the black olives. Smear the sour cream over the avocado and black olives.
At this point, you can add your protein of choice* or just add your salsa** and top it with the cheese.
* For this dip, I used a shredded green-chile chicken I made in the crock pot the other day. It’s bangin’. I combined a diced small onion, a few cloves of garlic, a bunch of Hatch green chiles and 3 frozen (yes, frozen!) chicken breasts in the crock pot, sprinkled with salt, pepper, and cumin, and cooked on low for about 4 hours. Remove and shred the chicken, return to the crockpot and mix with the juices and stuff, and then eat. Preferably on a tortilla, with cheese.
** I had some tomatoes that needed to be used today, so I made a fresh salsa with 3 medium tomatoes, 1/2 a small onion (diced), and one very large poblano (seeded and diced). Throw in some olive oil and salt and pepper, and some lime juice. Maybe some cilantro, if you’re into that and happen to have it on hand. (I didn’t.)