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TACO DIP
3/4 lb. ground beef
2 packets taco seasoning
1-8 oz. pkg. cream cheese, room temperature
8 oz. sour cream
1 can fat free refried beans (stir these up a bit to make them easier to spread)
shredded lettuce
½ tomato, seeded & diced
shredded cheddar or Mexican blend cheese
sliced black olives
Brown the ground beef in a large nonstick skillet over medium high heat. Drain any grease. Add in 1 packet of taco seasoning plus 2 Tbsp. water and stir to coat. Set aside to cool. In a mixing bowl, stir together the softened cream cheese, sour cream, and 1 packet taco seasoning. In a glass baking dish or pie dish, spread the cream cheese mixture evenly on the bottom. Spread the refried beans over top. Scatter the cooled ground beef on top. Sprinkle your desired amount of shredded cheese, shredded lettuce, diced tomatoes, and sliced black olives on top. If not serving immediately, refrigerate, but be sure to remove from the fridge 20-30 minutes before serving so the cream cheese can soften a bit. ENJOY!
SLOPPY JOE DIP
¾ lb. ground beef
1 Tbsp. flour
½ tsp. garlic powder
½ tsp. onion powder
½ tsp. salt
¼ tsp. pepper
2 Tbsp. brown sugar
8 oz. can tomato sauce
½ c. beef broth
1 Tbsp. Worcestershire sauce
1 Tbsp. apple cider vinegar
1 tsp. yellow mustard
3/4 c. shredded cheddar cheese
Brown the ground beef in a large nonstick skillet over medium high heat. Do NOT drain the grease. Sprinkle in 1 Tbsp. flour and stir to coat the beef. Add the garlic powder, onion powder, salt, pepper, and brown sugar and stir to combine. Add the tomato sauce, beef broth, Worcestershire sauce, vinegar and mustard. Stir everything together and bring to a simmer. reduce heat to medium low and simmer, stirring occasionally, for about 5-10 minutes or until mixture thickens a bit. Transfer mixture to a glass baking dish or pie dish. Sprinkle ½ c. shredded cheddar over top and stir it into the dip. Sprinkle the remaining ¼ c. cheese over the top. Bake at 375* until the cheese is melted and bubbling (about 15 minutes). ENJOY!
GREEK LAYERED DIP
¾ lb. ground beef
1 Tbsp. Greek seasoning
1 seedless cucumber, cut in half
1 cup Greek yogurt
juice of 1 lemon
1 clove garlic, minced
½ tsp. salt
1 cup hummus (store bought or see recipe below)
½ tomato seeded & diced
¼ c. kalamata olives, diced
¼ c. feta cheese
pita chips or pita bread for serving
Brown the ground beef in a large nonstick skillet over medium high heat. Drain any grease. Sprinkle the Greek seasoning over the beef and stir to combine. Set the beef aside to cool. Shred half of the cucumber on a box grater. Place into paper towels and carefully squeeze out excess water. Dice up the other half of the cucumber. In a medium bowl add the yogurt, grated cucumber, lemon juice, garlic, and salt. Stir to combine. Refrigerate until ready to assemble the dip.
To assemble the dip, spread the hummus in a thin, even layer on a platter (you could use a glass baking dish or pie dish for this too). Next, layer on the yogurt sauce leaving a bit of the hummus showing around the edges. Sprinkle the cooled beef over the yogurt sauce. Scatter the diced cucumbers, tomatoes, and kalamata olives all over the top. Lastly crumble the feta cheese over top. Serve with pita chips or triangles of pita bread. ENJOY!
HUMMUS
(only half a recipe is needed for the layered dip, but it’s always good to have extra!)
2 cans chickpeas, drained and rinsed
½ c. tahini
juice of 2 lemons
2 garlic cloves, roughly chopped
½ tsp. salt
½ tsp. cumin
4 Tbsp. olive oil
2/3 c. water
Put all ingredients except water into a food processor and start to pulse. Turn food processor ON and slowly stream in the water through the top to desired consistency. ENJOY!
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