Salsas y Bebidas · Estadounidense · Latinoamérica y el Caribe

Taco Dip

Name: Taco Dip
Total time: 45 min
Yield: 2
Ingredients: 8 oz cream cheese, softened; 1 cup crema ácida; 2 tbsp sazonador para tacos; 1 cup salsa; 1 ½ cup queso cheddar; 1 cup lechuga; 1 unit tomate; 3 unit cebolla de verdeo; ¼ cup aceitunas

9 ingredientes · 45 minutos · 2 porciones

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VegetarianoPescetarianoSin cerdoSin alcohol

Contiene: lácteos · Puede contener: gluten

Ingredientes

Servings:

8 oz	cream cheese, softened
1 cup	crema ácida
2 tbsp	sazonador para tacos
1 cup	salsa
1 ½ cup	queso cheddar
1 cup	lechuga
1 unit	tomate
3 unit	cebolla de verdeo
¼ cup	aceitunas

Preparación

mezclar3 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.