This dip is a summer/fall go-to appetizer for my people. My mom first made this to take to my dad’s tractor pulls. (Yes that is a competitive sport!) Now we make it for football game tailgates and cookouts. I keep the toppings simple to make it an overall crowd-pleaser, but you can add whatever you want to create your own unique flavors. I like taking this to events because it is gone before I come home. And, I heard that Tostitos just came out with “Scoops with a touch of lime”… as if you needed another reason to try this dip!
TACO DIP
INGREDIENTS
1 16-ounce tub of Sour Cream
1 8-ounce package of Cream Cheese
1 Packet of Taco Seasoning
Shredded Lettuce
Shredded Cheese (I like the Mexican blend or Colby Jack and Cheddar)
Sliced Cherry Tomatoes
(Other possible toppings… fresh jalapenos, black olives, black beans, etc.)
Chips for dipping
DIRECTIONS
With a hand mixer, or in a stand mixer with the beater attachment, beat sour cream, cream cheese, and taco seasoning until well combined. Place in a 9 x 9 dish, pie plate or any other container of equal size. The larger the dish, the thinner the dip. Then top with shredded cheese, lettuce and sliced tomatoes. Place in the refrigerator for several hours until well chilled and serve with chips. HLLF – Melissa
