Layered Taco Dip, A Family Favorite
Layered Taco Dip, A Family Favorite for over 40 years. My ex-mother-in-law gave me this recipe some 40 years ago. I’m still making this delicious layered taco dip. She received this fantastic recipe from one of her lady friends while in the Chaminade Women’s Chorus. I don’t even know how many times I’ve made this dip but I do know it’s way too many times to count! This recipe has definitely stood the test of time.
Lynn’s Taco Dip
There was a time when I was asked to bring this taco dip to every party I went too. It became known as “Lynn’s Taco Dip.” I would be invited to a party and then I’d hear, “Don’t forget to bring the taco dip!” After awhile, I’d groan every time I had to bring it. Not because I didn’t like the dip or because I didn’t want to make it, I just wanted to bring something else. After a few years, I started bringing Bean Dip, and that took off like a rocket.
Always a Favorite
Whenever I bring this layered taco dip to a party, I always bring home an empty dish. So will you! This delicious taco dip has several layers of delicious flavors. Lettuce, tomatoes and onions are topped with a cream cheese/sour cream/avocado layer. This is allowed to set up in the refrigerator for a few hours. The creamed layer is topped with more lettuce, tomatoes and onions. A full bottle of taco sauce is poured over all.
A delicious taco dip that I've been making for 40 years.
- 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 head lettuce, shredded
- 4 tomatoes, seeded and chopped
- 1 small red onion, diced
- 2 cups shredded sharp cheddar cheese
- 1 12 oz bottle mild taco sauce
- 1/2 bunch cilantro, chopped
In large bowl, cream together cream cheese and avocado. Add sour cream and 1/4 cup red onion. Beat until well blended.
Place 9 inch glass pie plate on a platter. (Platter should be a few inches wider than the pie plate)
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 diced red onion.
Mound creamed mixture on lettuce mixture. Cover with saran wrap. Refrigerate for 2 hours.
Remove pie plate from refrigerator.
Top creamed mixture with the remaining: lettuce, tomatoes and onions.
Sprinkle shredded cheese over all. Slowly pour the taco sauce over all, while turning the platter with the other hand.
Sprinkle with chopped cilantro. Serve with your favorite tortilla chips.