Okay. So, here’s the thing about this dip:
It’s easy. Like, so easy I actually had time to make it. Take pictures of it. AND blog about it.
That’s pretty damn easy.
Before we get to that – how is everyone!? I’ve totally dropped off the face of the planet. I’m sorry (but, not really). And don’t worry, I’ll have Eddie’s five month update coming this week. Once I’m over the fact that Eddie is five months old.
Time is flying.
In a nutshell: life is busy. But, good. Oh, so good.
Big E is healthy. Big E is happy. I still love my job. Craig is still a superstar spouse (99.9% of the time). The dogs are still nuts. Pretty much the status quo these days. You might even get a third post from me this week to catch you all up. Don’t hold me to it.
So. This dip. The dip that I slightly altered from this recipe. I mean, it’s embarrassingly easy as it was originally posted, but I needed to throw this together in .005 seconds in order for Craig to take it Thursday night to a “party” where he watched the first round of the NFL draft with a bunch of other people that actually cared. I guess Eddie and I didn’t care enough. (In truth, I didn’t care at all. In case you were wondering.) But, it was good for him to get out of the house and be social without the little rugrat and his
Just in time for Cinco de Mayo!
Layered Taco Dip
1 oz taco seasoning
16 oz refried beans
8 oz cream cheese
16 oz sour cream
16 oz salsa
small bag shredded lettuce
12 oz sliced black olives, drained
2 c cheddar cheese
Mix taco seasoning and refried beans together, set aside.
Blend together cream cheese and sour cream, set aside.
In a serving dish layer bean mixture, followed by sour cream mixture. Pile on the salsa, lettuce, and cheese. Finish it off with all the black olives your little heart desires.
And you’re done.
Also – as a side note – those Tostito’s Cantina Thin and Crispy chips are my favorite. So much crunch. So light. So delicious. Quite breakable, but I manage, so I’m sure you can too!
Enjoy your Sundays, loves!