Sauces & Drinks · American · Latin American & Caribbean

Taco Dip

Name: Taco Dip
Total time: 45 min
Yield: 2
Ingredients: 8 oz cream cheese, softened; 1 cup sour cream; 2 tbsp taco seasoning; 1 cup thick salsa, well drained; 1 ½ cup shredded cheddar cheese; 1 cup shredded lettuce; 1 unit tomato, seeded and diced; 3 unit scallions, thinly sliced; ¼ cup black olives, sliced

9 ingredients · 45 minutes · 2 servings

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VegetarianPescatarianNo porkNo alcohol

Contains: dairy · May contain: gluten

Ingredients

Servings:

8 oz	cream cheese, softened
1 cup	sour cream
2 tbsp	taco seasoning
1 cup	thick salsa, well drained
1 ½ cup	shredded cheddar cheese
1 cup	shredded lettuce
1 unit	tomato, seeded and diced
3 unit	scallions, thinly sliced
¼ cup	black olives, sliced

Method

mix3 min
dairy base completely smooth and evenly seasoned
Beat the softened cream cheese, sour cream and taco seasoning until smooth. Seasoning the base itself keeps the dip flavorful even when a scoop contains little salsa or cheese.
assemble2 min
base forms an even shallow layer
Spread the dairy mixture in a shallow serving dish. Keep the layer even and not overly thick so chips can scoop through it without snapping.
assemble4 min
salsa and cheese distributed evenly without watery pools
Spread the well-drained salsa over the dairy base and cover with shredded cheddar. Drainage matters: excess tomato liquid migrates into the cream-cheese layer and makes the tray loose.
top3 min
fresh toppings dry and evenly scattered
Add lettuce, seeded tomato, scallions and olives. Pat watery vegetables dry before adding them so the cold dip keeps a clean layered structure.
chill30 min
base firm enough to scoop cleanly
Chill briefly before serving. This firms the dairy layer and lets the seasoning settle without turning the fresh toppings limp from a long rest.