New York Times best-selling author, slow cooking expert, mom of three
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A Year of Slow Cooking

Sunday, March 23, 2008

CrockPot Taco Dip Recipe


Day 83.

Nothing says Easter Sunday as much as a crockpot full of taco dip. Right?

Right?

If you're looking for a last-minute appetizer to bring for brunch, this is a winner---and chances are you already have everything you need on hand.




The Ingredients.
--a bit of ground meat (optional). I had two frostbitten hamburger patties leftover in the freezer under way too many packages of frozen edamame
--packet of taco seasoning
--whatever cheese you have on hand--you'll need about 1 cup
--1 cup sour cream
--1 can refried beans
--1/2 can of black beans
--cilantro for garnish (I was so excited that I had some cilantro leftover from when I made this, but then I forgot to add it. oops.)



The Directions.


I used my mini crockpot for this. If you don't have a mini, you can place an oven-proof dish inside of the stoneware of your crockpot to create a smaller space.


--if you are using meat, brown it.
I wasn't kidding when I said that the meat I had was old and frostbitten...



--plug in your crockpot and turn it to high
--add your meat and the can of refried beans
--add 1 cup of sour cream
--mix in taco seasoning

--sprinkle the beans on top
--add shredded cheese


--cover and turn the heat down to low if you want to eat it in about 3 hours, or leave it on high if you'd like it done in 1-2 hours.
--everything is already cooked, so you just want the cheese nice and gooey


serve with your favorite chips. I used flax seed so I could pretend it was health food.



The Verdict.


Everyone liked what I was willing to share.

And! This blog was mentioned today in The Oregonian. A big thank you to Margie Boulè!

13 comments:

Pat said...

Hi Stephanie, saw your blog mentioned in the Oregonian this morning and had to go check it out...I love the crockpot idea! have added you to my Google reader and look forward to you posts. going to try the taco dip today!!

Ginger Carter Miller, Ph.D. said...

Works for me, Steph.
Happy Easter!

Ging

Anonymous said...

can't do the taco dip today...YOU might have everything just waiting, but my supply of sour cream is nil. tomorrow, however, is another day...and trip to the grocery store. checked out the story in the Portland Oregonian...thanx for the heads up.

Crockpot Lady said...

thank you, Pat!
Happy Easter to you, Ginger!
lol, anon. I guess we do always have sour cream on hand.

have a great day!
xoxo
steph

CraftTeaLady said...

Hmmm if you are in the Oregonian, we might live close to each other. :)

I'm on the Gorge, where are you???~G

loloandpooh said...

congrats on your press! How exciting. I'm telling everyone I know with a crockpot to check you out!
lolo and pooh

Canadian Saver said...

Congrats on being mentioned in the paper!!

This recipe looks great and easy :-)

My Ice Cream Diary said...

You are famous now! =)

Actually you aren't supposed to put cilantro in anything until the end or right before serving anyway, so you are still good (if there are any leftovers, which I doubt)

Jared said...

you weren't kidding about the frost bite! Thought those were turkey burgers by the looks of them. Like the idea of a good hearty taco dip for watching some college hoops.

Maria Cardenas said...

Steph, that is so cool that your blog was mentioned in that article!
Way to go!

kay said...

i thought everyone had taco dip on Easter! :)

yum yum!!

Saur♥Kraut said...

OK, OK, and I thought that *I* was a little too much of a crockpot lover. Or perhaps I'm just a crockpot. ;o) But you take the cake! Or, should I say, the dip.

I love your blog! I'll be checking out your other recipes. Thanks for sharing!

Erin, Nick and Merrick said...

This. sounds. amazing.

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