Taco Dip
a creamy, cold dip everyone will love
Servings 8
Calories 243kcal
Ingredients
- 8 ounces cream cheese
- 1 cup sour cream
- 2 tablespoons taco seasoning
- ¼ teaspoon cayenne optional
- 1 cup cheddar cheese
- ½ head lettuce
- 8 cherry tomatoes
- 4 ounces black olives canned sliced or chopped
Instructions
- Prepare the topping ingredients by shredding the cheese (if it isn’t already), chopping up the tomatoes, olives, and shredding the lettuce. Set aside.
- In a mixing bowl, stir together the softened cream cheese, sour cream and taco seasoning. If you are using any other seasonings, add them now as well.
- Spread this mixture into the serving dish.
- Top with the cheese, lettuce, tomatoes, olives, and any other ingredients you may be using.
- Serve chilled with chips.
Notes
A pie pan or 8x8 square baking pan works well for the serving size of this dip.
Taco dip can be saved in the refrigerator, covered, for a day or two. But the lettuce will begin to wilt and the mixture of ingredients can get mushy, so this dip is best served the day it is made.
Nutrition
Calories: 243kcal | Carbohydrates: 6g | Protein: 6g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 60mg | Sodium: 467mg | Potassium: 176mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1094IU | Vitamin C: 5mg | Calcium: 172mg | Iron: 0.4mg