Taco Dip
Introduction
This is Mama Miche, and today in my magic kitchen: Taco Dip
I love to dip. And if you're not looking, I might even double dip. Dips are used to add flavor or texture to food, such as potato chips, tortilla chips, pita bread, dumplings, crackers, raw and cooked vegetables, fruits, seafood, falafel, and sometimes even whole sandwiches, in the case of jus. According to Wikipedia, chips and dip gained significant popularity in the United States during the 1950s, partly due to a Lipton advertising campaign for their French onion dip. Specialized trays and serving dishes designed to hold both chips and dip were created during this time. Thank you, Lipton… from the bottom of my belly. This taco dip is simply spectacular and can be made in minutes and devoured just as quickly!
Let Mama Miche make your kitchen magic, MMMK? Let's eat!
Tools
Large chef knife
Cutting board or mat
Measuring spoon & cups
Mixing bowl
Mixing spoon
Ingredients
Makes 16 servings
FOR DIP
2 (8-oz.) blocks cream cheese, softened
1 1/2 c. sour cream
1/4 c. pickled jalapeños, finely chopped
Juice of 1 lime
3 tbsp. YaYa Taco Seasoning™
1 tsp. minced garlic
FOR TOPPING
2 c. shredded lettuce
1/2 c. shredded cheddar
1/2 c. shredded Monterey jack
1/2 c. grape tomatoes, quartered
1/4 white onion or scallion greens finely chopped
1/4 c. sliced black olives* optional
1/4 c. pickled jalapeños, sliced
Directions
Prep Time: 15 minutes
Prep
Chop and slice vegetables.
Shred cheeses
Soften cream cheese
Mix all dip ingredients thoroughly in a bowl
Add toppings
Serve
Notes
You can add cooked Taco meat or salsa chicken and warm up enough to melt the cheese before adding the other toppings.
This can be served cold or warm
