Taco Dip is one of my new favorite things. It’s a crowd pleaser and easy to customize for a variety of eaters. It’s very simple to make vegan, vegetarian, dairy free, or meat-loving. Last weekend I made some of this up for my family using only salsa, black beans, and chorizo. It was so simple, and a huge hit! It also makes a good quick dinner if you make sure to add a protein like beans or meat. If you are a Very Responsible Adult you can serve it over rice at a table (we do this sometimes), or you can gather around it as a family with chips and eat it in or by a pillow fort (we do this more). It’s good over eggs for breakfast, too.

You just choose the taco-ey ingredients that suit your nutritional and gustatory needs, mix, heat, and serve! I kind of feel silly calling this a ‘recipe’, so let’s just say it’s more of a serving suggestion.

 

Flexitarian Taco Dip

Ingredients (include but are not limited to):

salsa of your choice

cooked black beans (bonus points for avoiding BPA in can liners if you cook your own, but hey it’s the holidays so do what you have to!)

tomato paste

corn

chopped olives

cooked ground meat like chorizo

cheese

sour cream

potential fancy looking garnishes: avocado, cilantro, chives, olives, fresh tomato, shredded lettuce

Chips for serving

 

Method:

Mix together in a pretty skillet if you have one. Warm and serve. If you choose to use dairy make sure not to cook it too long because the cheese will burn. I like to serve this in a cast iron skillet because it keeps it warm longer.