Perfect Taco Dip (Spiders Optional)
Taco Dip is one of my favorite foods! Although it's a very simple snack, it took a lot of trial and error for me to find just the right ratio of sour cream to cream cheese. Many recipes call for equal parts. I use slightly more sour cream than cream cheese and whip it on high to get the perfect, creamy texture. Since it is always a hit, this recipe makes an extra large tray...the perfect amount for a party of 10 plus. If you are serving a smaller crowd, you can divide the recipe in half. Happy Dipping!
Ingredients
- 32 oz. sour cream (full fat)
- 24 oz. cream cheese (full fat)
- 2 packets taco seasoning
- 8 oz. shredded lettuce
- 2 small tomatoes
- 8 oz. cheddar cheese, shredded
- 2.25 oz. sliced black olives
- tortilla chips, for serving
Spiders
- sub sliced black olives for 5.75 ounce jar of jumbo pitted black olives.
Instructions
- Combine sour cream, cream cheese and taco seasoning in a large bowl. Using a mixer, start on slow speed and then whip on high until smooth and creamy.
- Spread onto large tray (I use a 19 in. round tray).
- Top with lettuce, cheese, tomatoes and black olives.
- Serve with tortilla chips. We like the nacho cheese ones, but I usually serve with plain tortilla chips as well so that people can choose their favorite dipping option!
Spiders
- If decorating with spiders, sub sliced black olives for jumbo pitted. Cut each olive in half. Use one half for the body. Use the other half to slice legs and a small head.
