palateprince
Culinary Explorer
This taco dip isn't just tasty, it's also packed with nutrients! With fresh veggies like tomatoes and jalapenos, plus the protein from cheese and sour cream, it's a balanced snack. Plus, it's a unique twist on traditional tacos that everyone will love! 
1200×18003.5 k×1800 kB
1200×1800
273.5 kB
1200×18003.5 k×1800 kB
1200×1800
273.5 kB
Ingredients
- 16 oz (455 g) brick-style cream cheese softened to room temperature
- 2 cups (450 g) sour cream
- 4 Tablespoons (30 g) taco seasoning (this is a 1 oz packet of premade taco seasoning or you can use your favorite homemade recipe)
- 1 cup finely chopped lettuce
- 4 Roma tomatoes seeds removed, chopped into small pieces
- ½ cup (65 g) sliced olives
- sliced jalapenos, pickled or fresh for topping, optional
- 1 ¼ cup (145 g) finely shredded sharp cheddar or mexican cheese
- Corn chips for serving
- Mix softened cream cheese and sour cream in a spacious bowl until smooth and thoroughly incorporated. For optimal consistency, I prefer using an electric mixer to ensure a lump-free blend. 16 oz (455 g) brick-style cream cheese,2 cups (450 g) sour cream
- Mix thoroughly after adding taco seasoning. 4 Tablespoons (30 g) taco seasoning
- Spread the blend evenly in a pie dish measuring 9-10 inches.
- Layer the blend with shredded lettuce, diced tomatoes, sliced olives, and jalapenos (if desired), and then evenly sprinkle shredded cheese on top. The ingredients include 1 cup of finely chopped lettuce, 4 Roma tomatoes, ½ cup of sliced olives, sliced pickled or fresh jalapenos, and 1 ¼ cup of finely shredded sharp cheddar or Mexican cheese.
- The taco dip is ready to serve immediately or can be covered and refrigerated until serving time. Serve with corn chips.
