Cinco de Mayo food prep -

It’s been awhile since I’ve shared a recipe, so I thought I’d post this fun one today!

This particular recipe is also special to me, since it was one of my mom’s favorite party dishes to prepare. Mom loved it for many of the reasons I do: it’s quick and easy to make, ingredients are relatively inexpensive, it includes cheese, and it makes a large portion, so it can be shared with family and friends.

Of course, I’ve made a few tweaks to mom’s recipe–instead of iceberg or romaine lettuce, I use spinach. I’ve also eliminated tomatoes, but those are easy enough to include if you love them!

{This post also perfectly-timed for the upcoming Cinco de Mayo celebrations.} It’s the simple things, really.

The one thing I can’t remember is what she used to call it! I’m using “Taco Dip” only because that’s the most basic name for it. You can call it anything you’d like (I recommend “yummy”).

So, here it is, from my family’s kitchen to yours: Mom’s (revamped) Taco Dip

It all begins with a layer of sour cream (and preheating the oven to 350 degrees).

This is very important. Sour cream is essential to good taco dip (#amiright?!)

Here’s where you can get creative: mom always used ground beef (seasoned with chili powder, garlic, and pepper), but you could also use chicken. Choices!

Whatever you use, I recommend cooking it first.

Now, for a layer of cheese. I used Eve’s cheddar cheese on mine!

At this point, the dip is ready for the oven. I let it cook until the cheese melts, usually about 10 minutes.

While the cheese is melting, this is the perfect opportunity to mash up some avocados. Add some onions, pepper, and lime juice to give it a little zing. At the last minute, I added some sliced black olives, too!

Try very, very hard not to just eat the avocado mix at this stage.

Also, chop some spinach or lettuce. (This is also where the diced tomatoes could come in)

Start layering! I added the avocado mix first,

and then topped it off with the spinach.

Then…dig in! I recommend tortilla chips or crackers of some kind. Of course, I’ve been known to dig in with a spoon.

Try it!

FFL Mom’s Taco Dip (revamped)

Serves: up to 8 (or more as a party food!)
Total time: 30 minutes

You will need:
2- 16oz containers of sour cream (or just 32 oz of sour cream)
1 pound of cooked ground beef (I recommend chili powder, pepper, and garlic seasonings!) or chicken
2 big handfuls of spinach leaves, or a head of chopped lettuce
2 tomatoes, diced (optional)

3 ripe avocados

1/2 white onion, diced

a handful of black olives, sliced
2 tbsp. lime juice
cheese (I’ll let you decide how much. There is no wrong answer here).

1. Preheat oven to 350 degrees. In a 13×9 glass baking pan, spread the sour cream evenly along the bottom.
2. Add a layer of cooked and seasoned ground beef, and then a layer of shredded cheese.
3. Place in oven for 10 minutes, or until cheese is melted.
4. Mix mashed avocado, lime juice, olives, and onion together. Layer on top of the cheese/beef/sour cream. (add tomatoes if desired, too)
5. Chop spinach or lettuce, and sprinkle on top.
6. Serve warm with tortilla chips or crackers.

Cinco de Mayo food prep

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