November 3, 2012

Taco Dip

On the Menu Today~
Taco Dip

When ever I bring this Taco Dip to a party,
I always bring home an empty dish...and
So will you~

This delicious taco dip is a layered dip~
Lettuce, tomatoes and onions are
topped with a cream cheese/sour cream/avocado layer,
then topped with more lettuce, tomatoes and onions.
Taco sauce is poured over all....

My mother-in-law gave me this recipe over 35 years ago.
She received this fantastic recipe from one of her lady friends,
she meet while in the Chaminade Women's Chorus

I don't even know how many times I've made this recipe
but I know it's way too many times to count!
This recipe is one of those recipes that has definitely
stood the test of time~

Taco Dip

  • 1 (8 oz) package cream cheese, room temperature
  • 1 small ripe avocado, peeled and pitted
  • 1 (16 oz) container sour cream
  • 1/4 cup diced red onion
  • 1 envelope dry taco seasoning mix
  • 1 head lettuce, shredded
  • 3 tomatoes, seeded and chopped or
  • 10 cherry tomatoes, sliced in half
  • 1 large red onion, chopped
  • 2 cups shredded sharp cheddar cheese
  • 1 (12 oz) bottle mild taco sauce
  • 1/2 bunch cilantro, chopped 
Cooking Directions:
  1. In large bowl, cream together cream cheese and avocado. Add sour cream, red onion and taco seasoning mix. Beat until well blended. 
  2. Place 9 inch glass pie plate on a platter (platter should be a few inches wider than the pie plate)
  3. Line bottom of glass 9 inch pie plate with: 1/2 of the shredded lettuce, 1/2 of the chopped tomatoes and 1/2 of the chopped red onion.
  4. Mound creamed mixture on lettuce mixture. Cover with saran wrap Refrigerate for 2 hours
  5. Remove pie plate from refrigerator. Top creamed mixture with the remaining: lettuce, tomatoes, onion and ground beef mixture, if using Sprinkle shredded cheese over lettuce mixture. Pour the taco sauce over all. Sprinkle with chopped cilantro

Serve with your favorite tortilla chips and a big spoon for serving~

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