Wednesday, July 1, 2015

Taco Dip Recipe: LoftTalk @ Contributor {SHANAY - June 2015}

Cheryl's Taco Dip Recipe:  By Shanay

Shanay is one of my "Sisters in Christ" and her spirit to share on has been nothing short of her excitement to participate on my blog, as a contributor.  She's bubbly and joyful to talk with and open to ideas that will allow her to share her "real self!"  I love the authentic way that she writes and delighted that she was able to share this recipe from someone that is special indeed, her Mom! 
"Thanks Shanay and keep sharing.  I love ya spirit!"  
*This submission will ARCHIVE to Corner Loft101 Page in 30 days for future reviews 
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Cheryl's Taco Dip (My Mom)
By: Shanay
One of my favorite recipes, year round, is a recipe that my mother makes, on many occasions!  This recipe is so good and I'm not the only one that feels this way!  Everyone we know loves her dip, so much that we named it "Cheryl's Taco Dip!" 
Both sides of my tremendously large family, have indulged in this easy going treat and they absolutely love it.  It seems to satisfy everyone's taste buds and they literally keep eating it, until it's gone! The last time I made Mom's Taco Dip was in my sophomore year at college, during my four year matriculation, at the one and only Bennett College for Women in Greensboro, North Carolina.
Recently, I decided since I hadn't made Mom's dip in such a long time, the next time I had some free time, I was going to make some for the family and my friends. That's exactly what I did and I am so happy to share her dip with you!  It's amazing, just like my Mom, so I really hope you like it.  It's a special recipe to me and I hope it becomes the same for you.  The directions are quite simple, so have fun and enjoy!
*Please leave a comment at the end of this post and let Shanay know how much you liked her recipe..thanks!
Ingredients & Directions
2 medium cans of refried beans
16 oz. sour cream
2 large tomatoes (chopped) 
1/2  of onion (chopped)
1 small can of pitted black olives (chopped) 
1 small block of sharp cheese (grated)
1 green pepper (chopped) 
1.  Bring beans to a boil, spread evenly on the bottom of the casserole dish or pie plate.
2.  Place beans in the refrigerator to cool.
3.  While the beans are in the refrigerator, you will dice the tomatoes, onion, olives and green pepper. 
4. Grate cheddar cheese.
5.  After, the beans have cooled, spread the sour cream on top.
6.  Next, sprinkle grated cheese evenly,over top of the sour cream.  Lastly, add the chopped tomatoes, onion, black olives and green pepper. Again, spread evenly, over top of the grated cheese.

That's it.. you are ready to "dip in" and enjoy!
Serving Suggestions: Serve with warm Tortilla Chips and/or Pita Bread/Chips