Taco Dip

IMG_0552 I’m a big fan of meal planning. I almost always stick with what I have planned for supper, but breakfast and lunch deviate from my meal plan list pretty frequently. I enjoy trying new recipes and tweaking to make them healthier, and I try to do a lot of my experimenting while David is at work so he doesn’t get stuck suffering through a lunch of, um, a crunchy eggplant and zucchini tart. Just for example.


David is also not a huge fan of mexican food, so we have that for lunch regularly since he’s gone, and since I’m a huge mexican food fan. Some days you just need a taco, you know? But if the meat is all frozen and you have no tortillas, it’s ok! Because you can just make taco dip and get your mexican fix so you can move on with the rest of your day.


Taco Dip


4 oz. softened cream cheese 1/4 C. sour cream* 1/2 C. salsa 1 can black beans, drained and rinsed** 1 C. finely shredded lettuce 1/2 C. diced tomatoes 1/2 C. shredded cheddar cheese Fresh cilantro Lime juice


1. Place the cream cheese, sour cream, salsa and black beans in a food processor and pulse until combined and beans are mostly chopped. Spread in the bottom of an 8x8 inch dish.

2. Layer lettuce, tomatoes, cheese, cilantro and lime juice on top. Chill for one hour before serving with tortilla chips. If you can wait that long.


*You can substitute plain yogurt for the sour cream. **Or use 1 1/2 C. black beans, cooked from dried beans.


Notes: I like to really pile on the toppings, but feel free to add as much or little as you like.

Yield: One 8x8 inch pan. This probably serves four normal-hungry people.

Inspired by the Brown Eyed Baker and desperation for a taco.