My parents began our family in New Orleans while my dad was at Tulane University. Many wonderful people in NOLA supported my very young parents, but my father’s track & field head coach Danny Thiel, and his wife, Cindy, were special. Of the many things they shared is this recipe for a party dip that’s so good, 35+ years later, my family simply refers to it as “The Dip.”
What you’ll need:
16 oz sour cream
1 taco seasoning packet
1 can (9 oz) Fritos jalapeño cheddar dip
1 can (9 oz) Fritos bean dip
1 small can (4 oz) sliced black olive, diced
1 large tomato, diced
1 bunch scallions (green parts), thinly chopped
1 block mild cheddar cheese, freshly grated
1 9” x 9” Pyrex dish, or equivalent
How to make it:
In a medium bowl, mix bean and jalapeño cheddar dips together until smooth and spread, fully covering the bottom of a 9” x 9” Pyrex dish
In a medium bowl, mix packet of taco seasoning with sour cream until fully incorporated, then spread on top of the bean and jalapeño cheddar layer in the serving dish
Dice tomato & add as next layer
Drain the black olives & add on top of the tomato layer
Dice scallions & add on top of the olives
Grate the mild cheddar cheese and cover the dip with a thick layer
Ideally, cover and refrigerate for 2 to 24 hours
Serve with tortilla chips & enjoy!
