We spent much of the last month or so unwittingly thrown into what was local team madness here in Charlotte. Now that the playoff games are over and we’re headed into Big Game weekend, Chris and I have been talking about some of our favorite game day snacks and treats. This dip really is a staple, and it’s something you see in so many different buffet and party spreads. Still, everybody has their own unique way of making it. We’ve been big on taco salads recently, so it only seemed to make sense to turn it into a dish like this.
There are two things that stand out as unique about my version of this recipe. First, I make my own refried beans. It’s a version inspired by a recipe I found at 100 Days of Real Food a couple of years ago. I’ve adjusted it and refined it to meet our flavor preferences over the last couple of years to net us the recipe that I use now. I’m including the steps to make the slow cooker refried beans as part of this recipe. You can use canned refried beans instead if you prefer, but we use the homemade ones for all of our refried bean uses.
The other unique feature of our dip is the fact that I don’t use sour cream. We’ve made a shift to using Greek yogurt in its place for pretty much everything that we would have otherwise used sour cream in. The flavor and texture of plain Greek yogurt is so similar that we haven’t missed the sour cream (and that’s saying something, because I’ve loved sour cream since I was a kid).
You can also add diced avocado to the top of this if you want. I put mine together this way so that you get the sharp contrast of the colorful tomatoes on the top of the Greek yogurt. A few cubes of avocado would be a great touch as well. If you’re looking for something different you can serve this weekend for your game party, put together a pan of this dip, and you’re sure to keep your guests coming back!
- 1 lb dried pinto beans
- 1 quart beef broth or vegetable broth
- 2 cups water
- 3 cloves garlic
- 1 small sweet onion
- 3 tablespoons cumin, divided
- 1 tablespoon chili powder
- ½ teaspoon celery salt
- ½ teaspoon salt
- 1 teaspoon black pepper, divided
- 1.5 pounds ground pork
- 2 tablespoons Worcestershire sauce
- 1 teaspoon garlic powder
- 8 ounces colby jack cheese, shredded
- 1 cup plain Greek yogurt
- 1.5 cups fresh diced tomatoes
- ½ cup sliced black olives
- 3 scallions, thinly sliced
- The day before you need the dip, rinse the pinto beans and place them in the slow cooker.
- Pour in the broth and water.
- Peel the garlic cloves and put them into the slow cooker whole.
- Finely dice the onion and put it into the slow cooker as well.
- Add two tablespoons of cumin, the chili powder, the celery salt, salt and black pepper to the slow cooker and stir everything together.
- Cook on low for ten to twelve hours, or overnight.
- When the beans are soft enough to mash, turn the slow cooker off.
- Scoop the beans and cooking liquid into a large bowl.
- Mash everything together. The onions and garlic will cook super-soft and will mash right into the beans. If you’d prefer, you can remove the garlic cloves, but we love them in it.
- Brown the ground meat with the Worcestershire sauce, a tablespoon of cumin and the garlic powder. Drain it well.
- Spread two cups of beans in the bottom of a 9-inch casserole pan.
- Top the beans with the ground meat, layered evenly.
- Top the meat with the shredded cheese.
- Spread the Greek yogurt over the top.
- Sprinkle the diced tomatoes, sliced black olives and sliced scallions on the top.
- Serve this dish while the meat and beans are warm, or refrigerate it and serve it as a cold dip.