Last week we talked March Madness with these awesome deep fried 7-layer dip taquitos, and this week were are starting off with a totally crave-able recipe for So. Cal Fajita Dip, and I happen to be in a little competition for it too. I hope you’ll go vote for me really quick, and don’t worry your votes enter you in to win great prizes… one that’s even $1500!!
Here are the steps to enter…
1. Visit liptondiptowin.com
2. Select your favorite food blogger dip. (Sweet Basil’s So Cal Fajita Steak Dip)
3. Fill in your info at the bottom of the page.
4. Pin your favorite dip to any of your Pinterest boards.
That’s right, your favorite Mexican just became your favorite game day dip. This dip is seriously unreal. We couldn’t wait to dive in the entire time that we were making it. The peppers and steak are seriously drool worthy and I loooooove that the Lipton Dip seasoning packet took out the step of caramelizing onions for me. (Yes, I realize I made some as a garnish, but you totally don’t have to and we never do when we are just eating it.
This dip is loaded to the max with grilled steak, sauteed peppers and cheese, gooey cheese. We seriously ate so much of this stuff we didn’t have any dinner from being so full, and it was WORTH IT!!
Make sure you pin it, try it, (and don’t forget to vote for me!) and then tell me what you think. The best part about sports is the food!!
So Cal Fajita Dip
So Cal Fajita Dip
- 1 1/4 Cup Beef Sirloin, thinly sliced and chopped in 1/2″ pieces, plus a few extra pieces for garnish
- 1/2 Cup Each Red, Green, Yellow, Orange Bell Pepper, chopped, plus a few julienned pieces for garnish
- 1/4 Yellow Onion, sliced, and caramelized for garnish
- 1 8 oz Package of Neufchatel Cheese (or fat free cream cheese)
- 1 Cup Fat Free Mayonnaise
- 1 Cup Fresh grated Parmesan Cheese
- 1 1/2 Tablespoon Lipton Onion Seasoning Mix
- 1 Baguette, sliced for serving
- In a large saute, pan over medium, high heat add the meat and cook for 2-4 minutes or until done. (To slice the meat ultra thin and with ease, stick the meat in the freezer for 15 minutes before slicing.)
- Remove to a separate dish and set aside.
- In the same pan, add the peppers and cook over medium heat until perfectly sauteed.
- Remove to the dish with the meat, removing a few pieces of the meat and peppers onto another plate for garnish.
- In the bowl of a food processor, add the mayonnaise, cream cheese, parmesan and Lipton Onion Mix.
- Process until smooth, and pour out into a large bowl.
- Add the peppers and meat, and stir until well combined.
- Place everything in an 8×8 inch baking dish and heat the oven to 350 degrees.
- Bake for 30 minutes and top with caramelized onions, and the reserved meat and peppers.
- Serve with baguette slices!
Prep your steak and peppers the day or morning before and store in the fridge until you’re ready to make your dip. Leftovers from taco night work too!
Yield: 8x9" pan of dip, Serving Size: 1
- Amount Per Serving:
- Calories: 4145 Calories
- Total Fat: 307.8g
- Cholesterol: 556.1mg
- Carbohydrates: 189.8g
- Fiber: 13g
- Sugar: 33.8g
- Protein: 153.4g