Classic Taco Dip - Chilled

Classic Taco Dip - Chilled

Every taco dip is usually a little different. Hot/baked vs cold/chilled or beans vs. no beans. This classic taco dip is addictive! The recipe is no where near healthy. At this point, I have no desire to come up with a healthier kind. I have been making taco dip since college. I bring it to parties. I rarely make this dip at home because I could eat a whole pan nearly in one sitting...by myself! When I do make this (like tonight I had a craving), I try to make a smaller pan. Simple to make and delicious to eat! 

Ingredients:

4 oz cream cheese, softened

8 oz sour cream

1/4 package of taco seasoning

1/4 cup onion, sliced thinly and diced

1/2 cup cheddar cheese, shredded 

1 cup lettuce, shredded

Directions:

In small bowl (cereal bowl), mix together softened cream cheese and sour cream. Add the taco seasoning. Spread mixture in 8x8 pan. Layer onion, cheese, and lettuce on top. You may sprinkle a little taco seasoning onto for looks and additional flavor. Cover the pan. Chill in fridge for several hours before eating. May be prepared the night before. Serve with tortilla chips. 

Tips:

Recipe can be doubled for a 9x13 pan! 

Do a little finger test to the dip after the taco seasoning is added, see if it has even taco flavor. If not, add a little more. Flavor will come out once chilled. 

I soften my cream cheese in the microwave for about 20 seconds. 

Black Bean, Corn and Veggie Salsa

I got this recipe from a former colleague. I've been in love with this salsa ever since the first bite! It is most certainly not an ordinary salsa since it does not have a tomato base. I believe some may call it comparable to a cowboy salsa. This salsa is a dice, toss in bowl and mix kind of easy! It is perfect to have at home or take to large parties. 

Black Bean, Corn and Veggie Salsa

Ingredients:

2 cans black beans

2 cans shoe peg corn

1 red pepper

1 green pepper

1 yellow pepper

1 red onion

1 small container of Feta cheese ( 4 oz.)

1 bottle of Newman’s Own Oil and Vinegar salad dressing

Directions:

Dice all veggies and place in a very large mixing bowl. 

Drain and rinse black beans and shoe peg corn then add to the mixing bowl. 

Add the feta cheese.

Add the oil and vinegar salad dressing. 

Mix together and set in fridge to chill before serving**. 

Serve with tortilla chips.

Notes: 

My recipe makes A LOT! Recipe may be cut in half. In fact, if you are serving a smaller group I would recommend that. BUT...Leftovers do freeze well. 

**Best to prepare the night before and let chill overnight. If you are short on time or don't have enough refrigerator space, at least let it chill for several hours (maybe 4) to get the greatest flavors. The longer it sits, the better the flavors congeal. 

Shoe peg corn is a white corn and is found in the canned section of the grocery store. It holds up better than kernel corn. 

Hot Cheesy Spinach Dip

It's been a couple of times I've purchased spinach with intent to use it and forgot.

Thus having to toss out my spinach because it went bad. Well, not today! (Though it was close...) 

I decided I wanted to make a cheesy spinach dip as an appetizer for our dinner party. I played around with the abundance of cheese I had in the fridge and came up with this recipe. This truly was a my own Stacy success in the kitchen. It's creamy, cheesy and delicious!! 

Hot Cheesy Spinach Dip

Ingredient List:

3/4 of a 8 oz bag of fresh spinach - approx 6 oz. (will need to slice and chop)

1/2 cup chopped onion

1 tablespoon minced garlic

3 teaspoon extra virgin olive oil

1/4 cup milk

3 oz cream cheese

3/4 cup cheddar cheese (shredded)

3/4 cup mozzarella cheese (shredded)

Directions:

Preheat oven to 350 degrees.

Chop onion and spinach. Set aside. 

Pour one teaspoon of extra virgin olive in your small pan to grease (I used a 6x8 Pyrex). Set aside. 

In medium pot, add two teaspoons of extra virgin olive oil, 1/2 cup chopped onion, one tablespoon minced garlic and on medium heat cook until hot or softened (about 5 minutes). Be sure to stir often so the mixture, especially the extra virgin olive oil doesn't burn. 

Stir in finely chopped spinach. Cook spinach until soft and deep green in color, almost mushy looking. 

Pour in milk and stir.

Add cream cheese and slowly mix until melted. 

Add 1/2 cup each of mozzarella and cheddar cheeses. Again, stir until cheese is melted. 

Pour mixture into greased baking. Sprinkle 1/4 cup each of mozzarella and cheddar cheeses on top.  

Place in oven for baking.

Bake on 350 degrees for 20-25 minutes or until the dip is bubbling and golden brown on the sides.

Serve with crackers or chips. 

TIPS:

Using the 6x8 pan made the dip about a one inch deep. 

Once you pull the dip from the oven, the bubbling cheese will settle. The top cheese will harden/crisped a bit. 

I served the dip with wheat thins and garden herb triscuits. The garden herb crackers brought an extra delicious zip to the dip. 

As the only appetizer, this comfortably fed four people. It is extremely filling that it was almost hard to finish but the pan was wiped clean! 

Why not a whole bag of 8 oz spinach? I think it's just too much for my recipe. Plus, I'm about getting the most use out of the ingredients and the left over bag is plenty to add into a large salad. 

Lastly, I think this dip could also be served straight from the pot to a bowl! The dip tasted amazing in the spoon. However, I do like how the almost toasted cheese tasted on top when baked. Therefore depending on how much prep time, and or presentation you want to have could determine how you want this dish served. 

Pictures from cooking...

Baked Crab Wontons

Tonight's appetizer...

Baked Crab Wontons

Ingredient list:

4 oz cream cheese

1 generous tsp minced garlic

1/4 tsp soy sauce

1/4 tsp worcestershire sauce

1/4 tsp onion powder

2 sprigs of green onion thinly sliced

3-4 imitation crab sticks sliced/chopped

Wonton wrappers

Directions:

Preheat oven to 350 degrees. 

Soften the cream cheese for about 20 seconds in the microwave or leave out until room temperature.

Slice green onions. Dice the crab sticks and set aside.

Add the following ingredients to the cream cheese and mix together: minced garlic, soy sauce, worcestershire sauce, onion powder, green onions, and then crab.

Spray the mini cupcake pan (or pan of your choice) with cooking spray.

Place a generous teaspoon of the mixture on the wonton wrapper. Fold corner to corner, corner to corner again, and a slight pinch or twist to the top. Place in mini cupcake pan. Once completed, lightly spray the wontons with cooking spray. This will help them crisp up. 

Makes about 15. 

Bake at 350 degrees for 13-15 minutes until lightly browned. 

We eat these alone and sometimes serve with sweet chili sauce. 

TIPS:

If you don't like crab, there is another option that I like as well. Leave out the crab, soy sauce, and Worcestershire sauce. Most times I do half with crab and half without (using then the full block of cream cheese).

These are a great item to prepare ahead of time and freeze in an air tight container. Take out the desired about you want to bake. Be sure to spray the pan and the wontons before placing in the oven. 

Some pictures of my prep...