Taco Dip…it’s what’s for dinner. :)

So, we totally are staying in for the Super Bowl this year but decided we wanted some “party food” anyway, just cause it’s the S-Bowl and that’s what you do. Even though we don’t really care much about the teams playing.

We made quick work of this, hopefully I’m not making me & Scott look like hogs if I say we polished it all off in like 20 min. We ate it w/ tortilla chips, but we also think we might make it again and heat it up before putting the lettuce & tomatoes on it and eat them like tacos.

Taco Dip (we halfed it – so feel free to double it.)

1/2 lb of ground beef or turkey (I always use turkey)
1 pack of taco seasoning
1/2 pint of sour cream (we used reduced fat)
1 cup cheddar

Cook the meat with half a pack of taco seasoning and 2 tbs of water. Let that cool in the fridge.

In a bowl mix the sour cream and the rest of the taco seasoning.

Layer the sour cream on the bottom, top with the meat, cheddar, lettuce, tomatoes (in that order)


Crack Dip

…so named because it’s highly addictive! It’s delicious! And in the season of holiday parties and potluck events, maybe someone will be able to use this recipe to make friends 😉

We went to Scott’s holiday party last night with his research group – it was a lot of fun to meet all the people he spends so much time with.

Buffalo Chicken Dip/Crack Dip
1 1/2 – 2 lbs chicken, cooked and cut into bite-sized pieces
2 (8 ounce) packages cream cheese, softened
1 cup Ranch dressing
3/4 cup Franks Hot Sauce
1 1/2 – 2 cups shredded Cheddar cheese
1 bunch celery, cleaned and cut into 4 inch pieces
1 bag Scoops tortilla chips

Heat cooked chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a 9×13′ pan. Sprinkle the remaining cheese over the top. Bake in 350 degree oven for 20-30 minutes, until warm & bubbly. Serve with celery sticks and tortilla chips.