Nothing says Easter Sunday as much as a crockpot full of taco dip. 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.
--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.)
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.
Everyone liked what I was willing to share.
And! This blog was mentioned today in The Oregonian. A big thank you to Margie Boulè!