If you are tired of my recipe posts, I’m sorry. This is pretty much the only thing I have to blog about right now. Between class, work and gardening, life is a little stretched.
Anyhoo…I whipped up the Touch Down Taco Dip and the Pioneer Woman’s Sangria for a little party I hosted last week.
The Taco Dip is so delicious, and makes a load! This is also a freezer meal, so you can even make it ahead of time.
Serve it with chips. You won’t regret it.
Touch Down Taco Dip (Freezer Meal)
1 – 16 oz can refried beans
1-8 oz pkg cream cheese, softened
1 packet taco seasoning
2 cloves garlic, minced
1/4 cup sliced green onions
2 roma tomatoes, diced
1/4 cup sliced olives
2 tablespoons fresh cilantro, chopped fine (I put a lot more than 2 tablespoons)
1 cup shredded cheddar cheese
For the day of:
Sour cream (optional)
Spread refried beans in the bottom of a 9×13 pan. Combine cream cheese, taco seasoning and minced garlic. Spread cream cheese mixture over beans. Add tomatoes, cilantro, olives over the cream cheese. Top with cheddar cheese. (To eat right away, bake at 25 minutes at 350 degrees.) Cover with plastic wrap and foil and freeze.
Thaw for a day in fridge. Remove plastic wrap and foil and bake at 350 for 25-30 minutes. Serve over tortilla chips with guacamole, sour cream and salsa.
And, onto the sangria…Yummy! This was my first time making sangria and I went with the recipe from The Pioneer Woman Cooks. (Check out the book for the recipe.)
I found out that it makes WAY too much for a small get-together… I ended up with loads of leftover sangria. (There were 6 of these glass bottles.) Next time, I would cut the recipe in half. And, if I would have read the recipe closer before, I should have figured that out.
I consider this a Pioneer Woman success.
Have you tried the PW Sangria?