Spicy Dip for the Dock

We have friends coming over and I wanted to make something that had some heft to it for snacking–chips and Oreos taste good but they don’t stick with you. I made a layered taco dip.

First I shredded my sharp cheddar cheese using the fine shredding blade for my food processor. I left about 1/2 a cup of the shredded cheese in the bowl. I replaced the shredder disk with the mixing blade and added 1–8 oz package of cream cheese, 1 cup of sour cream, and a few tablespoons of taco seasoning. I blended on high until thoroughly combined. I spread this on the bottom of an 8 x 8 casserole dish. Don’t worry about getting every last bit out of the food processor, we’re going to make one more layer in the food processor, so having a little bit of the cheese mixture is just what we need (about 1/2 a cup).

Then I took a 10 oz container of prepared guacamole from Costco (we love theirs) and spread it carefully over the cream cheese mixture.

Then I added about 1/2 a can of black beans and about 1/3 cup of picante sauce to the food processor and blended until relatively smooth. To this I added 1/2 a can of whole kernel corn and pulsed it about 5 times to roughly chop the corn. This layer is slightly more liquid than the others, so it’s great for getting all the last of everything out of the food processor. I spread this evenly over the guacamole layer so that it was fully covered to keep it from turning brown.

Then I topped it all with about a cup of finely shredded cheese and some sliced olives and refrigerated it for a few hours. I serve mine with tortilla chips–we prefer yellow corn.

Ingredients:

8 oz package of sharp cheddar cheese–finely shredded

8 oz package of cream cheese

1 cup sour cream

3 tbsp taco seasoning, or more/less to taste

10 oz container guacamole

1/2 can black beans

1/3 cup picante sauce

1/2 can whole kernel corn

3/4 cup sliced black olives