Going, Going, Gone Goat Cheese Bean Dip

There is a highly addictive bean dip that for years permeated many a holiday party and Super Bowl. Then it took a leave of absence as two primary ingredients posed a bit of a problem: cream cheese and sour cream.

For the big game yesterday, I gave it a goat milk makeover and it was a huge hit. To hear previously restricted party-goers give themselves permission to dig in and enthusiastically go back for seconds, made me so happy. There’s no reason we can’t all enjoy traditionally cream-based party dips!

So without further ado, here’s how to make “Going, Going, Gone Goat Cheese Bean Dip” for your next party:

Blend the following in a bowl or food processor:

1 can Frito Lays Bean Dip (available in the chip aisle)
8 oz goat milk yogurt (replaces sour cream in the original)
8 oz goat cheese (replaces cream cheese in the original)
Half a packet or 3 tbsp taco seasoning
Half a bunch of green onions, chopped

Pour the mixture into a casserole dish. Cover with Mexican blend shredded cheese (I used a cheddar blend, which is naturally lactose free but shredded goat cheese could work too). Sliced olives can also top the cheese, if you prefer.

Bake uncovered at 350 degrees about 15-20 minutes or until bubbly. Serve with chips and watch as it makes a disappearing act.

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