I grew up in a pretty land locked part of the country without much access to large bodies of water. Even so, I’ve always considered myself to be a beach girl and feel completely spoiled now to live a short hour and half drive from the Atlantic Ocean. I absolutely love having the luxury of being able to hop in the car on a beautiful Saturday morning, shoot across the bridge, and zip down the AC Expressway for day trip to Ocean City. Needless to say I’ve whole heartedly embraced the “down the shore” culture of my born and raised Philadelphia friends.
In addition to day trips to Ocean City, every year my girlfriends and I plan a long weekend getaway one shore point south in Sea Isle City. We stay in the same room at the same adorable inn every year. We eat at the same seafood restaurant, we go to the same happy hour, we pick up the same pizza, we dance to the same band at the same beach bar, and lay out on the same stretch of sand. Every. Single. Year. I’m still new to the whole shore culture, but I love the familiarity of vacationing in the same place. Knowing what lies ahead actually builds the anticipation more, believe it or not. And it’s fun to compare the memories from summer to summer. I deeply hope that this tradition is something my girlfriends and I continue for years to come.
I Instagramed the heck out of this vacation so if you don’t mind, I just want to share a couple shots before we move on to today’s recipe.
Our room at The Colonnade comes with a small kitchen, so we like to bring along food for breakfast and lunch, along with lots of junk food to snack on. When we were packing up to go this year, my friend Amy asked what she could bring and we didn’t think twice before answering: Dip. Bring Dip. Mixed Up Taco Dip, better known simply as Dip, is Amy’s specialty. It might not be the prettiest dish out there, but man is it good! Layered tacos dips are great, but the assembly can be tedious, and they sure aren’t conducive to transporting either. Mixed Up Taco Dip eliminates all the hassle since you just throw the ingredients together in one container for a heck of a Mexican party!
After the 5 of us girls downed a double batch of this over 4 days, I knew that it had earned a spot on the blog! Amy gave me the go-ahead to share, so here it is… the infamous DIP.
- 15 oz can whole corn kernels, drained
- 15 oz can black beans, drained and rinsed
- 10 oz can Rotel tomatoes with green chilies
- 1 green pepper, diced
- 1 large tomato diced
- 1/2 cup fresh cilantro, minced
- 16 oz container nonfat sour cream
- 2-3 Tbs taco seasoning
- 1 cup shredded cheddar cheese
Combine the corn, black means, canned tomato, fresh tomato, green pepper, cilantro, and sour cream in a large bowl and mix until the sour cream is evenly distributed. Add the taco seasoning and mix until combined, add more if needed to suit or taste. Transfer the dip to a serving dish and sprinkle with the shredded cheese.
Yes. It’s that simple.
If you want to get really creative, you could also included some diced avocado or chopped green onions.
Amy suggests (and I agree) to let the dip chill over night before serving as the flavors will meld the longer it sits.
My friend Amy : )
Let’s mix things up a bit!