No Bake Taco Dip

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  Step 1

  Put two undrained cans of black beans in a frying pan on medium. Add cumin, chili powder, and black pepper to taste. Bring to a boil, then lower the heat and let most of the liquid boil off. Give it a little stir once in a while, making sure to get the bottom of the pan or you'll have a big ol' mess to clean up later.

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  Step 2

  Microwave the cream cheese for about 30 seconds to soften it up. Mix it with the sour cream in a nice little bowl.

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  Step 3

  Mix in cumin, chili powder, black pepper, sea salt, oregano, and onion powder to jazz it up. You could probably also just buy a packet of taco seasoning.

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  Step 4

  Chop up about half a head of iceburg lettuce, rinse it, and get it draining.

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  Step 5

  By now the beans should be looking pretty good. Mash them up with a fork so they're smooth and let them cool down.

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  Step 6

  Layer a container with the beans, sour cream/cream cheese mix, lettuce, salsa, sliced black olives, and shredded cheese. Keep refrigerated until serving! Enjoy!

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BrightAwake · U.S. Air Force Academy, Colorado, US · 1 project 10th December 2011

Thanks <3

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Corvus · 1 project 21st November 2011

This looks so good! I love your "see through" container too.

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