Creamy Taco Dip (Printable Version)
Layers of gooey cheese, salsa, and fresh veggies make this super simple dip a sure hit at get-togethers—with hardly any effort at all.
# Everything You’ll Need:
→ Cheese & Dairy
01 -
120 millilitres sour cream
02 -
227 grams onion and chive cream cheese spread, brought to room temp
03 -
227 grams cream cheese, brought to room temp
→ Seasonings
04 -
28 grams taco seasoning mix
05 -
120 millilitres salsa
→ Veggies
06 -
2 medium jalapenos, seeded, ribs out, chopped
07 -
35 grams black olives, sliced
08 -
120 grams Roma tomatoes, seeded and chopped
09 -
250 grams iceberg lettuce, shredded
→ Cheesy Finish
10 -
170 grams bagged Mexican shredded cheese
# Steps to Cook:
01 -
Bring it straight to the table or pop it in the fridge til you want to dig in.
02 -
Grab a glass dish about 20 x 20 cm, spread the creamy base out, then pile on jalapenos, olives, tomatoes, lettuce, and top with cheese.
03 -
Take the bowl from the mixer and work in the taco seasoning blend, salsa, and sour cream with a spatula. Make sure everything gets mixed together nice and even.
04 -
Toss the cream cheese and the onion-chive spread into a big bowl. Use a mixer on medium-high to get it light and totally smooth, takes about 3 to 5 minutes.
# Extra Suggestions:
01 -
Set your cream cheese out early so it softens all the way. It’ll be easier to blend.
02 -
Don’t put it together too far ahead. That way, your lettuce stays crisp and fresh.
03 -
Cover and stash leftovers in the fridge, but give it no more than a day.