by Jess Catherine, Purchasing Assistant
The first wildly published taco dip recipe was in 1981 issue of Family Circle Magazine. Not long after, it became a party staple.
This instant favorite with a classic sour cream and a cheese base mixture seasoned with taco spices is sure to please just about anyone. Topped with shredded cheese, tomato, scallions and a handful of black olives, it is super simple and super good. There really isn’t a reason to modify the original, but I wanted to try out some modern flavors to add a bit of complexity along with more color to the dish.
So, when I was asked to come up with an easy appetizer recipe that would win you over, Garlic Shrimp Taco Dip got no vetoes. I decided the first step would be to make an easy taco seasoning recipe. Here’s the great thing about homemade taco seasoning…you can make it however you like! This recipe is mild and works well with ground beef, chicken, or plant protein. You can make this in bulk and use it in your Tex-Mex dishes. Homemade taco seasoning is even low carb!
DIY Taco Seasoning
Spices:
- 1/4 c. chipotle chili powder
- 2 Tbs. cumin
- 2 tsp. smoked Maldon salt
- 2 tsp. onion powder
- 2 tsp. garlic powder
- 1 tsp. dried oregano
- 1 tsp. paprika
- 1/2 tsp. black pepper
Directions: Mix all together and store in an airtight container until needed.
Street Corn Dip X Salad
This makes for a great side salad, dip, or just a late night snack. It’s a mash-up between street corn and a fresh corn salad. I added fresh basil leaves instead of cilantro. I think either one is excellent!
SERVES: 8 | PREP TIME: 20min | COOK TIME: 30min
Ingredients:
- 5 or 6 ears corn, shucked (save husk for later)
- 1/2 c. red onion, small-diced
- 3 Tbs. mayonnaise
- 3 Tbs. cider vinegar
- 2 Tbs. olive oil
- 1/2 c. cotija cheese
- 1 jalapeño, seeded and diced
- 1/2 tsp. paprika
- 1 clove garlic, pressed
- Juice of 1 lime
- 1/2 c. fresh basil, chopped; or 2 Tbs. fresh cilantro leaves, chopped
- Salt and pepper to taste
Preparing the Corn on the Cob:
Boiling: If you don’t mind cooking inside during the hot summer months, this is a great way to par-cook the corn. In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
Grilling: Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Rewrap corn in husks; secure with kitchen string. Rinse corn under water to moisten the husks. Grill corn, covered, over medium heat 20-25 minutes or until tender, turning often.
Directions:
- Toss the kernels in a large bowl with the rest of the ingredients.
- Just before serving, toss in the fresh basil or cilantro.
- Taste for seasonings and serve cold or at room temperature with whole-grain corn chips or plantain chips.
Garlic Shrimp Taco Dip
I wanted to make this because it sounded really good, and I had leftover ingredients from a shrimp taco dinner.
SERVES: 8 | PREP TIME: 35min | COOK TIME: 7min
Classic base:
- 16 oz. brick-style cream cheese softened to room temperature
- 2 c. sour cream
- 4 Tbs. taco mix (this is a 1 oz. packet of pre-made taco seasoning or you can use your favorite homemade recipe, check out this basic one I added below!
Ingredients:
- 1 1/4 c. cooked and chopped shrimp pieces (toss with olive oil, 1 Tbs. fresh garlic, and a big squeeze of lime. Sauté or broil till cooked through)
- 1 1/2 c. red/green cabbage slaw (chopped cilantro, chopped scallions, 2 Tbs. of rice wine vinegar, big squeeze of lime, salt and fresh ground pepper and toss together in a bowl). Cover and refrigerate until ready to use
- 1/2 cup cotija queso cheese, crumbled, plus more for garnish
- 1 c. scallions, chopped (plus more for the cabbage slaw)
- 1/4 c.cilantro, chopped (plus more for the cabbage slaw)
- 1 cup pico de gallo (strained of juices) or 4 Roma tomatoes seeds removed, chopped into small pieces
- 2 radishes, thinly sliced
- Juice of 1 lime
- sliced jalapeños, pickled or fresh for topping *optional
- tortilla chips
Directions:
- Combine softened cream cheese, sour cream, and 4 Tbs. of taco seasoning in a large bowl and stir together until creamed and well-combined (I like to use my electric mixer just to make sure there are no lumps). Spread mixture evenly into a 9-10” pie dish
- Prepare the cabbage slaw and the shrimp and set-aside to cool.
- Start to add the toppings in an even layer over the base mixture: cotija cheese, cabbage slaw, scallions, pico, shrimp, radishes, and a squeeze of lime over everything. Sprinkle with more cotija and cilantro and serve immediately with tortilla chips and some refreshing beverages!