Layered Taco Dip

 

This is the ultimate party appetizer—bold, creamy, and scoopable. It's so simple to make.

Layered Taco Dip

1 lb. ground beef

1 package taco seasoning

1/4 tsp cayenne pepper

1/2 cup chicken broth

1 can refried beans

1 cup prepared guacamole

1 cup well blended salsa

1 cup shredded lettuce

1 cup sour cream

4 oz. cream cheese, softened

1/2 cup pepper jack cheese, shredded

1/2 cup colby jack cheese, shredded

¼ cup black olives, sliced

¼ cup pickled jalapeños, chopped

¼ cup cilantro, coarsely chopped

Tortilla or corn chips for dipping

Heat a skillet on medium heat. Add ground beef and brown, breaking up as it cooks. Add taco seasoning and cayenne to the ground beef, stir. Add the chicken broth (or water) to the beef and allow to simmer until most of the liquid has evaporated.  

Heat refried beans in a medium sauce pan at low-medium heat. Spread the beans evenly in a 9 x 9 casserole dish, the deeper the better. Spread the browned beef over the beans. 

Spread guacamole evenly over beef mixture. Spread salsa evenly over guacamole. Sprinkle the lettuce over the salsa. In a small bowl blend sour cream and cream cheese until smooth. Spread mixture over lettuce. 

Sprinkle shredded cheese over the top. Sprinkle black olives, jalapeños, and cilantro over the top. Allow to chill in refrigerator covered for 2 hours. Serve with tortilla chips.

NOTES:

If you don't have taco seasoning or prefer not to use it, you can make your own. My suggestion: 1 tsp salt, 4 tsp cumin, 2 tsp garlic powder, 2 tsp chili powder, 2 tsp oregano, and 1 tsp smoked paprika.

Fresh guacamole and salsa is always best but sometimes I'm lazy. HOWEVER, for the love of all things holy, AT LEAST use guac and salsa from the deli or produce section. That shit on the chip aisle is an abomination and tastes like a tin can.

Some add in suggestions: fire roasted corn and red onion. My Street Corn Salsa has been an amazing addition in the past.

This can be enjoyed as a dip with tortilla or corn chips and even crackers. It can even be enjoyed as a salad or wrap by adding more lettuce.

ENJOY!

~ Asha Cole

Pigs in a Blanket

These "Piggies" make a great party food but also a fun snack that doesn't disappoint. 

Pigs in a Blanket

8 oz. refrigerated crescent rolls

14 oz. package cocktail sausages

3 tbsp butter, melted

1/4 tsp garlic powder

1/2 tsp dried parsley

1/4 tsp Cajun seasoning, divided

1/3 cup mayo

1 1/2 tbsp yellow mustard

1/8 tsp cayenne

Preheat the oven to 375°F. Prepare a large baking sheet by spraying it generously with cooking spray. Set aside. 

Gently roll out the crescents from the packaging. Using your fingers pinch the seams together to form a single sheet. Slice the dough into strips. You need one strip for each sausage. 

Wrap a strip around a sausage. Pinch the end of the dough to the rest of the dough to seal it. Place the wrapped sausage onto the prepared baking sheet. Repeat these steps until all of the sausages are wrapped. Set aside. 

In a small microwave safe bowl, melt the butter. Stir in the garlic powder, parsley, and a pinch of Cajun seasoning. 

Use a pastry brush to baste the tops of each wrapped sausage with the butter mixture. 

Place the baking sheet of wrapped sausages into the oven. Bake for about 15 minutes or until the tops are golden brown. 

While the pigs in a blanket are baking, prepare the dipping sauce. In a small bowl, whisk together the mayo, mustard, cayenne, and the remaining Cajun seasoning. Set aside. 

Remove the pigs in the blanket from the oven. Serve warm with the dipping sauce.

NOTES:

We prefer to use the cheddar flavor cocktail sausages.

There are typically about 30 cocktail sausages in a 14 oz. package of Hillshire Farms Lil Smokies. Make sure you have enough strips of dough before you start rolling.

A pizza wheel works best for slicing the dough into strips.

Don't overcrowd the pan. Leave space for the dough to expand.

Sprinkle some flaky sea salt on the pigs in the blanket after the butter basting for some added pizzazz.

ENJOY!

~ Asha Cole