Recipe by Karen
"A creamy dip that goes well with warm tortilla chips. If you like spicy food just add a little bottled hot sauce to the dip."
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1 (16 ounce) container
1 1/2 cups
shredded sharp Cheddar cheese
avocados - peeled, pitted and diced
This was very easy to make. I found the dip rather bland, so I added chili powder, garlic powder and a can of corn (drained of course). It was yummy!! Just the right amount of bite and sweetness! Definitely would make this again!
I scaled this down to a quarter but still used 1 avocado. It came out just the right mix of everything that way. If I had made the whole batch I would definitely have added in 3 more avocados to balance out the cheese/sour cream. I thought it was still missing something though so I added in some garlic salt and that was just what it needed. I serve this over a bed of shredded lettuce with tortilla chips and garnished with cilantro. This was really good, thanks.
A VERY good dip, although my husband thought it was a little bland. Next time I will add some more hot sauce, or a spicier salsa.
I added some garlic. It was fabulous.
I made this dip for a bridal shower and it was enjoyed by all. I was surprised a how much dip the recipe made, it would be great for a large party or you could half the recipe for a fun family night at home.
This was good, but I think some fresh cilantro would make it better. I'll try that next time. Thanks!
tasty and easy
Fantastic! I like mild, so I was satisfied with this as a sort of flavored-sour cream, but spicier things would be good too. A TOTAL hit! Also yes - made QUITE a lot.
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Mexican Dip
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 218
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