Monday, September 8, 2014

[Gluten-Free] Too Easy Taco Dip

It has been said that everyday there is a chance to be a hero.  But on Saturdays and Sundays during the fall, you're chances to be a hero go up exponentially if you have a specific secret weapon... 

Too Easy Taco Dip

Seriously, don't be surprised if there is some sort of applause for your non-strenuous Taco Dip efforts.  I bring this dip to football tailgates, concert tailgates, barbecues, and basically anywhere else.  I call this recipe "strategically delicious" because it's the perfect ratio of homemade and quality, store-bought ingredients.  It's what makes this dish not only easy to make, but also deliciously popular.   

The dip is anchored by a simple, homemade black bean and cilantro puree that is then covered with perfectly layered store-bought guacamole, sour cream, and salsa.  It's topped off with freshly grated, sharp cheddar cheese.  Freshly grated makes all the difference in the world!

Then just like that, it disappears and the applause begins.  Show up with this dip at your next party and I promise you'll feel like a hero!

Too Easy Taco Dip
This is a great addition to any party, barbecue, or tailgate!  If you travel for football games, prepare the black bean puree and slice the green onions beforehand.  Pack it in a cooler with the rest of the ingredients along with a cheese grater and rubber spatula.  All you have to do is assemble the dip at the tailgate (I use an aluminum container to make clean-up a breeze).  For a big party, just double the recipe!

Serves 5-6  

1 (15 oz.) can black beans, drained
1 ½ cups roughly chopped cilantro, plus more for garnish
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon salt
1 cup (8 oz.) store-bought guacamole
¾ cup sour cream
1 ½ cups medium salsa
1 ½ cups freshly grated sharp cheddar cheese (fine shred)
1 green onion, thinly sliced
1 bag corn tortilla chips

In a food processor, pulse the black beans and cilantro until smooth.  Then add cumin, chili powder and salt.  Pulse until completely combined.  (If you want a smoother consistency, add 1-2 teaspoons of olive oil)

Use the back of a spoon or rubber spatula to spread the black bean mixture evenly over the bottom of an 8 x 8-inch or 9-inch dish (any dish around that size will work).  Add the guacamole evenly over the black bean mixture.  Then spread the sour cream evenly on top of the guacamole.  Pour the salsa and move the pan around until the sour cream layer is completely covered.  Sprinkle the cheese over the salsa.  Garnish with green onions and cilantro leaves.  Serve to all your family and friends with crunchy tortilla chips.  Enjoy!

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