Amazing Multi Layer Taco Dip Recipe.

With the holiday season is full swing, I thought I’d share a quick and exciting recipe for a layered taco influenced dip. Excellent for if you’re hosting family and friends or if you’re invited over to someone’s house. Tehya and Kieana were doing a girls weekend in Toronto with their friends and this ended up being one of the star attractions (along with Kieana’s cheesy spinach dip). 

Disclaimer – This recipe is Tehya’s idea, I simply documented it.

Ingredients:

1/2 lb ground beef (lean)
1 tablespoon chili powder
1/2 large onion (divided)
1/2 bell pepper (diced)
1-2 cups cream cheese
1/2 teaspoon smoke paprika (pimenton)
1 1/2 cups sour cream divided
2 tablespoon cilantro (coriander)
1 large tomato (seeded)
Pinch sea salt
fresh black pepper
1 tablespoon lemon juice
1-2 cups grated cheddar
1/2 cup jalapeno (pickled)

Layer 1.

Make sure the cream cheese is at room temperature (soft), add in 1-2 tablespoons of sour cream and whisk together.

Layer 2.

I used lean ground beef and drained any fat when it was done browning. You can also use ground chicken or turkey if you avoid red meat. If you have sausages on hand, you can remove from the casing, crumble, brown and use as well. After it’s fully cooked on a medium heat (be sure to break up into tiny bits), add the taco seasoning powder (add more if you like the stuff), salt, 1/2 of the onion mentioned in the ingredient list as well as the bell pepper (diced) and cook for another 3-5 minutes. Allow to cool.

Layer 3.

Grate your cheddar (I used an aged for a bit of bite). You can certainly combine a few cheeses if you want to be creative.. if I had Pepper Jack I would certainly add it to the mix. TIP: When grating cheese,  you can chill it in the freezer for 10 minutes so it firms up and make grating easier.

Layer 4.

Straight out of a jar! I drained/squeezed (try to get much of the brine out) the Jalapeno pepper slices and gave them a rough chop so we didn’t have any large pieces.

Layer 5.

Whip the remaining sour cream and spicy paprika together (you can use taco seasoning instead if you wish).

Layer 6.

Make a quick pico de gallo (or salsa). Deseed the tomato (I used a Roma variety as it’s much more fleshy and does not have a lot of seeds) and mix together with the remaining diced onion, chopped cilantro (aka coriander), black pepper and lemon juice. You can also add a pinch of salt here as well (not mentioned in the ingredient list)

Now all you have to do is assemble in the dish you’ll be serving it in (believe this dish was about 6 in x 6 in x 3 deep) and enjoy. I assure you, when you present this you’ll be a superstar!