It’s been awhile since my last post and I decided to dive back into things with an easy recipe. I’m far too often guilty of trying to come up with new and creative (and often complicated) recipes whenever we have guests visit. However, with the birth of baby N, there are just not enough hours in the day to make every recipe that I would like to make. I’ve come to the realization that it’s perfectly acceptable most of the time to just stick with easy, classic recipes. This recipe for taco dip can be whipped up in no time at all! If you are on the search for an easy recipe to add to your menu for this Super Bowl Sunday, this one has your name all over it (in cheese!)
K actually posted this recipe for taco dip back in 2011, but we are trying to redo any of our old posts that did not have pictures or just have really bad pictures. If you search through some of our archives, you can definitely see some of these photos for yourselves (I’m looking at you blurry iPhone photos of burnt lamb sliders…I’m not going to even link to it I’m so embarrassed.) One of the many side benefits of working on our blog is that it has definitely honed our photography skills. While I definitely still need to learn a lot more, blogging has definitely served as a catalyst to learn much more about photography.
I accidentally bought the multi-grain version Tostitos scoops at the grocery store, however I was pleasantly surprised by how much I liked them. Serve this dip with any type of tortilla chip you prefer. You could also mix up this recipe a bit by adding more layers…diced green chills, sliced black olives, or black beans would all be interesting options to add.
- 8 oz. block of light cream cheese
- 16 oz. light sour cream
- 1 packet of taco seasoning (or try 2 tablespoons homemade taco seasoning)
- 1 jar of salsa
- Shredded iceberg lettuce
- 2 small or 1 large tomatoes chopped
- Shredded Mexican cheese
- Tortilla chips
- Allow the cream cheese to come to room temperature. Once the cream cheese is softened, combine with sour cream and taco seasoning until smooth (you can mix it together by hand or mix with an electric stand mixer using the paddle attachment.) Spread the mixture out onto a 9×13-inch or an 8×10-inch pan evenly. Let it set by refrigerating it for an hour.
- After an hour or right before you are ready to serve it, use a spatula to spread the jar of salsa evenly over the top of the cream cheese/ sour cream mixture. Next, put the shredded iceberg lettuce on top (you can use as much as you want, I put on about 1½-2 cups), followed by the chopped tomatoes. Finally you sprinkle the shredded cheese on top of everything until it is well covered (about 1½ cups).
