In the 90s, for a short spell, I lived in Nashville on White Ave., around the corner from The Sutler, where I worked. My roommate and still longtime friend, Max Hutchinson, and I were invited to our next-door neighbor's holiday potluck party. Our neighbor, Keith Urban, had a friend (whose name escapes me) who made this luscious fruit dip. I couldn't get enough of it, but I also had a hard time figuring out the ingredients. I kept asking him, and he said, "It was a family secret." I eventually got the recipe from him. It was too easy; I almost didn't believe him. I don't make it much. There's a lot of sugar, which I usually avoid, but y'all, it's worth every calorie. It should come with a warning label because it is addictive. Seriously, addictive. Make it for a party so you don't eat it all yourself!

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!