Archive for the ‘Appetizers’ Category

Taco Salad Dip

Wednesday, March 10th, 2010

About 94 or so years ago, one of my online groups assembled a cookbook. That is to say, they all sent me their favorite recipes (some even via the POST OFFICE. We were so retro!), and I typed them all up, secretly printed them at work for free, and then took them to the printers to have a spiral binding put on them. At least a year later, we all got together at Kelli’s house for a baby shower and she served this dip. It was so delicious that I was completely outraged that she hadn’t included this recipe in the book. Until she pointed out that she had, at which point I felt like a giant idiot. Until later, when the pregnant person opened one of her gifts only to find 2 mismatched used socks that one of Kelli’s kids had stashed in the gift, leaving the guest of honor very confused, Kelli very embarrassed, the rest of us very amused, and me off the hook for being the idiot of the day.

Ahh, good times, indeed.

At any rate, this has since become one of my go-to recipes for any function requiring me to “bring something”. It’s easy to whip up, and always a big hit.

What to gather: cream cheese (allow to soften first), sour cream , taco seasoning mix, lettuce, cheddar cheese, tomatoes, sliced olives, tortilla chips (not shown, but recommended unless you just plan to eat this with your hands)

We start by dumping the cream cheese and sour cream into a bowl. Note that while I showed a 16 oz container of cream cheese in the photo, the dip only calls for 8 oz. So, I used half. See my tricky math there? I didn’t have a tutor or anything!

And combine. If you’re feeling muscular, you could probably do this by hand. I, however, have the upper body strength of… I dunno, something weak. So, I used my mixer.

One it is happily incorporated, and don’t go all crazy obsessive, it’ll be covered by lettuce and no one will see a lump or 2, add the taco seasoning. Half the package. No, I don’t know exactly how many teaspoons that means. Just roughly half will do.

And once again combine. You’ll need to scrape the sides of the bowl down to make sure it’s mixed well. Once it is, we are going to spread it on a platter.

Don’t get overly hung up on the size of the platter. This one is a bit smaller, so my dip will be a tad thicker. My normal platter has a giant crack in it that I didn’t want you to know about, so I used this one instead. Either one is fine, really. I promise.

Now for the “salad” part of the taco salad dip. Chop some lettuce.

And add it.

Now, shred some cheese. If you are going to the family reunion on your dad’s side, and you don’t like them anyway, feel free to use pre-shredded. But, if you’re serving this to someone you love, or eating it yourself, shred your own. It’s better.

Add the cheese on top of the lettuce. Lookin’ good so far!

Time to chop the tomatoes. As you can see, once I’d chopped them, I did pick out the overly seedy bits. But, I wasn’t obsessively seeding the tomatoes or anything. I just took 10 seconds to fish out the obnoxious parts.

Evenly distribute atop the cheese. Completely forget to take a photo.

And, finally, the sliced olives. Naturally, you’ll want to drain them first. I don’t even LIKE olives, and I still use them on this. I even eat them. Don’t tell any of my olive hating friends what I did.

And that’s it! Serve with tortilla chips and be merry!

Taco Salad Dip

8 ounces cream cheese, softened
8 ounces sour cream
1/2 package taco seasoning mix
lettuce, shredded cheddar cheese, tomatoes, olives

Combine cream cheese and sour cream; add taco seasoning and mix well. Spread on bottom of serving platter and layer with lettuce, cheese, tomatoes and olives (in that order). Serve with tortilla chips.

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