Taco Nacho Layered Dip Recipe
Taco Nacho Layered Dip Notes
I decided to try making this and it was a huge hit. My son takes it to gatherings of boys and it never even makes it into the meeting room. They have asked him if there is something in it that is addicting. How much better a recommendation could you ask for.
- 8 ounces cream cheese
- 1 cup sour cream
- 4 tablespoons Taco Nacho Salad Seasoning
- 8 ounces shredded lettuce, 6-8 cups
- 4 ounces shredded cheddar cheese
- 2 Roma tomatoes, diced
- 1/2 cup green olives, sliced (green part only)
- 1/2 cup sliced black olive
Serves / Yields
12 unless they are hungry boys
Put cream cheese in a food processor with the steel blade and pulse, scrape down and add the sour cream in 3-4 batches scraping down each time. Scrape down and add the salad seasoning and pulse briefly. Make sure all is a uniform color but don’t process for a long time. Spread mixture evenly over the bottom of a 11x13 or other similar sized container with sides such as a platter, a large pizza pan etc. Sprinkle the lettuce over this. Then sprinkle in layers, the cheese, the tomatoes, the onions and the black olives. Serve or refrigerate covered and serve later. It will thicken up a bit when it is refrigerated. Dip can be served with chips or made without layering and served with chips or vegetable sticks such as celery, carrot, zucchini etc.
This is so easy to make that my son makes it himself. All the vegetables are optional.
This assortment makes for a wonderfully colorful presentation.
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