This Taco Dip is a favorite of mine, that I have been making for years. I don't make it often because it's one of those foods that I just can't be around without eating it non-stop! We had a party this past weekend for my nephews birthday, so I figured we had enough people to eat it up that I would be safe. Or is that the dip would be safe from me?
Use any of your favorite "taco" toppings on this. There is no right or wrong way to make this! I don't measure any of the toppings. Just chop up what you have on hand and sprinkle it around. Add more if your crowd would like more of any of the toppings. I bet to the family that likes olives, they would be great on here.
While writing this recipe up for you, I realized the day I made this for my nephews party I forgot the shredded cheddar! See... no mistakes with this dip, it is just delicious with whatever toppings you have.
8 ounce package cream cheese, softened
16 ounce sour cream
1 1/2 cup taco sauce (mild or medium - whatever heat level you prefer)
2 cups cheddar cheese, shredded
2 cups shredded lettuce
1 Roma tomato, chopped
1 bunch of green onions, chopped
1 sweet red pepper, chopped
1/4 cup cilantro, chopped
In large mixing bowl, beat cream cheese and sour cream with electric mixer until smooth and creamy. Add taco sauce, mixing until combined.
Spread mixture into a 9 x 13 cake pan, or onto two serving plates.
Over top of cream cheese mixture, add toppings. This is the order I add them in:
Serve with tortilla chips.
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