Taco Dip

Name: Taco Dip
Prep time: 25 min
Total time: 25 min
Yield: about 6-1/2 cups.
Cuisine: North America, Mexican
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 shredded cheddar cheese; 1 cup shredded Monterey Jack cheese; 1/2 cup chopped tomatoes; 1 can (4-1/4 ounces) sliced ripe olives, drained, optional; Tortilla chips

TOTAL TIME: Prep/Total Time: 25 min. YIELD: about 6-1/2 cups.

“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.”

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 shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1/2 cup chopped tomatoes
1 can (4-1/4 ounces) sliced ripe olives, drained, optional
Tortilla chips

Directions

1. 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.
2. Layer cream cheese mixture with lettuce, cheddar cheese, Monterey Jack cheese, tomato and olives if desired. Serve with chips.

Nutrition Facts

1/4 cup: 90 calories, 8g fat (5g saturated fat), 26mg cholesterol, 117mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 3g protein.

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