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
32oz.sour cream (full fat)
24 oz.cream cheese (full fat)
2packets taco seasoning
8oz.shredded lettuce
2small tomatoes
8oz.cheddar cheese, shredded
2.25oz.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.