Category Archives: Dip

Taco Salad Dip

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Happy 4th of July! (And Happy Birthday to me…) Are you looking for a recipe to take with you to a pool party or pre-firework’s bash?  This one is a great pick!  And super easy!

Last week, Mike was motivated to make this yummy taco salad dip.  Life has been a bit chaotic – we had a large garage sale and all of the setup and house cleanup that comes with it – combined with three small children and a full-time job (plus a few side jobs) mean that I haven’t had much time in the kitchen recently.

On Saturday, while I was outside working the garage sale, Mike took the kids to the grocery store and bought the ingredients for this dip which he made on Sunday.  It’s tasty!  We ended up eating it for dinner but it would be a great dish to bring for a picnic or potluck — or even just to serve as an appetizer.

I took the leftovers in a small container on a picnic with the trio on Tuesday.  The kids wouldn’t touch the stuff — but that just meant more for me!

Kudos to Mike for this yummy dip.  And from rescuing us from another meal of foraging through the pantry. 🙂

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Taco Salad Dip
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Serves: 8
 
Ingredients
  • ½ lb. hamburger, browned
  • 1 - 15 oz can refried beans
  • 8 oz tomato paste
  • 1 package taco seasoning
  • ¼ cup chopped white onion
  • 2-3 drops tabasco sauce
  • ½ tsp. garlic salt
  • ½ cup sour cream
  • ¼ tsp. chili powder
  • 1 cup shredded Mexican blend cheese
  • 1-2 cups shredded lettuce
  • 1 small tomato, diced
Instructions
  1. Brown hamburger and drain. Add refried beans, tomato sauce, taco seasoning, chopped onion, tabasco, and garlic sauce. Simmer until heated through and bubbly. Spread into a 9x13 pan. In a small bowl combine the sour cream and chili powder. Spread over the meat mixture. Top with cheese, lettuce, and diced tomato. Good served hot or cold with tortilla chips or corn chips.

 

Mango Guacamole

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In continuing our love affair with Mexican food – we’ve been eating a Mexican meal at least one or two nights a week – usually paired with guacamole of some sort.  While the BLT guacamole is still my favorite, this mango guacamole is a great change of pace and still very delicious.

While the trio loved avocado when they were babies, none of them will touch it now.  They are quick to say, “Guacamole!!  Yuck!”  Bo started it and of course the girls copy him.  They don’t know what they are missing — and until they figure it out, Mike and I will just have to choke down the entire recipe by ourselves at each meal.  Oh, the humanity. 😉

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Mango Guacamole
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Serves: 4
 
Ingredients
  • 3 ripe avocados
  • ½ small red onion, chopped
  • 1 fresh serrano chile, chopped
  • 2 Tbsp. cilantro
  • 1 Tbsp. lime juice
  • 1 large ripe mango, chopped
  • salt
Instructions
  1. Mash the avocado. Rinse the red onion and add to the avocado with the chile, cilantro, lime juice, and mango. Stir to combine and taste and season to taste with salt. Serve with tortilla chips. Delish!

BLT Guacamole

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Within the last year, Mike has discovered the beauty of guacamole.  Before, he wouldn’t touch the stuff, now he can’t seem to get enough.  During his Monday cooking spree last week, he attempted a version of Rick Bayless’ guacamole from the “Fiesta at Rick’s” cookbook.

Mike and I are huge Top Chef fans (we’ll be cruising with Top Chef stars in April!) and discovered Rick Bayless when he was on Top Chef Masters.  When we went to Chicago a few weeks before my 30th birthday we ate at Frontera Grill and I received Rick’s cookbook from Mike for my birthday.  It’s one of those books we’ve looked at longingly for awhile but now we’re finally venturing to try some of the recipes.  Especially since we both seem to want to eat Mexican food every day!

This guacamole is delicious.  It’s spicy with a bit of kick without being overpowering and the bacon adds a smokey goodness that elevates guacamole to a whole new level.  This recipe is a keeper — and one we’ll be making again and again!

We did have to venture to the Mexican market for the chipotle chiles en adobo, which are essential for this recipe.  For those of you that are even more rural than we are, I did find them on Amazon.  One can would make several batches of guac.

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BLT Guacamole
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Serves: 6
 
Ingredients
  • 5 strips thick cut bacon, cooked until crisp and crumbled
  • 3 large, ripe avocados
  • ½ medium white onion, finely chopped
  • 2 or 3 canned chipotle chiles en adobo, removed from canning sauce, stemmed, slit open, seeds removed and finely chopped
  • 1 large tomatoes cored and finely chopped
  • ½ cup chopped fresh cilantro
  • salt
  • 1 to 2 Tbsp. fresh lime juice
Instructions
  1. Scoop the flesh from the avocados into a large bowl. Using a potato masher or large fork, mash the avocados. Add the onion, chiles, tomatoes, cilantro, and about ⅔ of the bacon. Gently stir to combine. Taste and season with salt and lime juice.
  2. Use plastic wrap to cover the surface of the guacamole until ready to serve. Sprinkle with remaining bacon and a bit of cilantro and enjoy!

 

Buffalo Chicken Dip

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One of the current staples in our diet right now is this tangy Buffalo Chicken Dip.  I originally made it a little over three years ago after it was suggested to me as a use for shredded chicken on Facebook.  At the time, Mike wasn’t a fan.  He thought it was too spicy, so I didn’t make it again.

However, my friend Laura had the dip at her house several months ago when we were over for one of our dinner gatherings and Mike chowed down on the stuff.  I took that as my sign to make it again.  Apparently he only likes new foods if I am not the one to make them…  But that’s an entirely different issue.

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Buffalo Chicken Dip
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Recipe type: Dip
Cuisine: American
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Serves: 4-5
 
Ingredients
  • 1 lb. shredded chicken
  • ¾ cup Buffalo sauce (I use Frank's Red Hot)
  • ½ cup Ranch dressing
  • 1 cup shredded sharp cheddar cheese
  • 8 oz. cream cheese, softened
Instructions
  1. I pre-shred several pounds of chicken at one time by cooking a 5 lb. bag in a large crockpot and then giving it a spin in my Kitchen-Aide. I freeze in ½ pound baggies and just pull two out when I want to make this dip.
  2. In a small crockpot, place the chicken (if still frozen, let it thaw in the crockpot for a little while first before adding the other ingredients), Buffalo sauce, dressing, cheese, and cream cheese. Stir occasionally until heated through and well combined. Serve with chips and celery sticks.

Since then, I’ve made this dip at least once a month.  It’s great for lunch, delicious as a pre-dinner snack while the kiddos are eating their dinner (Mike and I usually eat after they are in bed), and best with lots of chips while watching Bears football.  This past Sunday, we watched football at the Kilmartin’s and enjoyed a variety of Buffalo Chicken dip inspired goodies.  My girls donned their new Bears attire, which proved to be good luck for da Bears as well!