The Dip

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:

1. 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

2. 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

3. Dice tomato & add as next layer

4. Drain the black olives & add on top of the tomato layer

5. Dice scallions & add on top of the olives

6. Grate the mild cheddar cheese and cover the dip with a thick layer 

7. Ideally, cover and refrigerate for 2 to 24 hours

   Serve with tortilla chips & enjoy!