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Taco Dip

Grand Canyon Dip

Course Appetizer, Side Dish
Keyword ground bison
Prep Time 4 hours
Cook Time 15 minutes
Chill Time 1 hour
Total Time 5 hours 15 minutes
Servings 10 people

Ingredients

  • 2 lbs Lone Peak Ground Bison
  • 1 tablespoon smoked paprika
  • 1 tablespoon onion powder
  • 1/2 tablespoon cumin
  • 1/2 tablespoon cayenne pepper

Corn Salsa

  • 3 cups sweet corn
  • 1 cup black beans  - drained & rinsed
  • 1 cup red onion  - chopped
  • 1/2 cup honey Aleppo sauce
  • 2 tablespoons cilantro

Green Chile Cream Cheese

  • 4 oz cream cheese  - at room temperature
  • 1 cup sour cream
  • 1/2 cup canned green chile peppers

Other Layers

  • 1 cup refried beans
  • 1 cup cheddar jack cheese OR cheddar + more for topping
  • 1 cup shredded fresco cheese OR mozzarella
  • 1 cup guacamole
  • 2 cups fresh pico de gallo OR favorite chunky salsa
  • 1 cup lettuce
  • 1 jalapeno  - sliced for topping
  • 1/4 cup black olives  - sliced for topping

For Serving

  • tortilla chips
  • corn chips
  • pita bread or naan bites
  • carrots and celery

Instructions

  1. In a large skillet over medium high heat, add the bison and cook until browned, about 8-10 minutes. Season with smoked paprika, cumin, cayenne and onion powder. Remove from heat and cool to room temperature or chill for at least one hour.

  2. Combine the ingredients for the corn salsa and chill. For best results, chill one hour.

  3. Use a hand mixer to stir together the cream cheese, sour cream and green chiles. Leave standing at room temperature.

  4. In a large bowl or deep glass serving dish, begin layering the ingredients starting with a layer of the green chile cream cheese mixture. Chill the base layer for 30 minutes.

  5. Then add your layers, spreading to the edges of the dish: refried beans, cheddar jack, bison mix, pico, green chile cream cheese (chill after each cream cheese layer for 30 minutes), fresco cheese, corn salsa, more bison mix, guacamole, more pico, jalapeno slices, olive slices, lettuce and more cheese as desired.

  6. Chill at least one hour or until ready to serve. Serve with your favorite chips, veggies, pita bread or pile it high and make a plate of nachos. Enjoy!

Recipe Notes

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