I love my Salad Spinner! One of my favorite dishes is my taco salad dip. It's something I've been making for well over 20 years now and everyone seems to love it. It's great for cookouts, holiday get togethers or whatever. The only thing I didn't like about making it was the lettuce. I would wash the lettuce in the colander and then pat it dry on paper towels. That was not only time consuming, but a real pain in the ass. You see if the lettuce is wet it makes the dip runny and we don't like that. A couple years ago I bought a salad spinner. Yay! Now when I make the taco salad dip I don't dread washing the lettuce. So here's to you Mr. or Ms. Salad Spinner Inventor for making my life in the kitchen easier.
Taco Salad Dip
This recipe I make in a 9x13 inch pan. If you want to make a smaller batch, you can cut the recipe in half.
1 large can refried beans
1-2 Tbsp taco seasoning
1 large container of sour cream
1 envelope Hidden Valley Ranch Dressing
1 cup of salsa or picante sauce
shredded lettuce
cheddar cheese
chopped green onions
shopped tomatoes
sliced black olives
tortilla chips (Tostito Scoops are really good to use)
Mix beans and taco seasoning. If the beans are too thick, add a little bit of salsa. Spread onto bottom of pan. Next spread the salsa over the bean layer. In a medium bowl, mix together sour cream and ranch dressing. Dollop the sour cream mixture evenly over bean and salsa layer and spread carefully so you don't have pink sour cream. If you don't care then go for it. Layer remaining ingredients except for the tortilla chips ( those are for scooping the dip.......duh) Refrigerate for several hours or until chilled. Then dig in.
