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Taco Dip
A delicious taco dip that I've been making for 40 years.
Course Appetizer, Dip, Game Day
Keyword avocado, cheese, cream cheese, Onion, taco, tomatoes
Prep Time 15 minutes minutes
resting time 1 hour hour
Author Lynn / Turnips 2 Tangerines
- 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.