Taco Dip Recipe

Taco Dip Recipe photo by Taste of Home

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“This dip recipe is one of my favorites," says Aleta Amick of Madison, Wisconsin. "It’s so easy to make and always goes over well at the parties and large get-togethers I bring it to.”

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Taco Dip Recipe

Prep/Total Time: 25 min.

Yield: 26 Servings

25 25

Ingredients

12 ounces cream cheese, softened
1/2 cup sour cream
1 teaspoon chili powder
1/2 cup salsa
2 cups shredded iceberg lettuce
1 cup (4 ounces) shredded cheddar cheese
1 cup (4 ounces) shredded Monterey Jack cheese
1/2 cup chopped tomatoes
1 can (4-1/4 ounces) sliced ripe olives, drained, optional
Tortilla chips

Directions

In a large bowl, beat the cream cheese, sour cream and chili powder until smooth; stir in salsa. Spread cream cheese mixture over a large serving platter. Cover and refrigerate for 15 minutes.
Layer cream cheese mixture with lettuce, cheddar cheese, Monterey Jack cheese, tomato and olives if desired. Serve with chips. Yield: about 6-1/2 cups.

Nutritional Facts 1/4 cup (calculated without olives and tortilla chips) equals 90 calories, 8 g fat (5 g saturated fat), 26 mg cholesterol, 117 mg sodium, 1 g carbohydrate, trace fiber, 3 g protein.

Originally published as Taco Dip in Simple & Delicious July/August 2008, p12

Cheddar Tip

Select sharp cheddar when using packaged shredded cheese from recipes that you’d like to have a bolder flavor. If you will be shredding cheese at home from bulk cheddar, you can choose from mild, medium, sharp and extra sharp.