READY IN ABOUT 2¼ hrs

Mike's Taco Dip

Read Reviews (42)

"This recipe was given to me by Jeanne B. over 15 years ago at a Cub Scout banquet. I've had many, many requests for the recipe. Serve with white corn tortilla chips." — dalgal

Directions

Cream together cream cheese, sour cream, hot sauce, soy sauce, and lemon juice. Spread this mixture into a 9x13 inch glass dish. Layer salsa, green onions, black olives, lettuce, cheddar cheese and tomatoes over the cream cheese mixture. Cover with plastic wrap and gently press the ingredients down to tighten the layers. Chill before serving.

Kitchen-Friendly View

PREP 5 mins
READY IN 2 hrs 5 mins

Reviews More Reviews

Most Helpful Positive Review

Mar 10, 2003

Wow! Everyone loved this one, and has requested this to be a "keeper." I used a can of crushed tomatoes in place of the chopped fresh, and it was still good. If you have no finely shredded cheese, other shreds will do, but the texture may not be to your liking: it is bumpy. This is a great dip.

—BETHM

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Most Helpful Critical Review

Mar 10, 2003

I FOUND THIS RECIPE TO BE VERY BLAND AND WATERY. I WILL NOT MAKE THIS AGAIN.

—TINKERBELL926

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58 Ratings

Mar 10, 2003

This is the best 7 layer dip recipe I've tried yet. And if you use light sour cream and light cream cheese it's still just as yummy.

—GRAVY6

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Mar 10, 2003

Very easy to make and tasty!! A HUGE hit at all gatherings, my 9 year old daughter requests this sometimes "just because"!

—JENR812

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Oct 25, 2004

Made this for a party and it was devoured by a group of men. I used mild salsa but will use either medium or hot next time as the dip was not spicy enough.

—GOGATORS

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Nov 08, 2004

Awesome dip. I drained some of the juice from the salsa and drained and seeded the tomato, which made it less soupy. It still was great the next day as well.

—mn78

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Feb 08, 2011

This is a great recipe because it doesn't include the mushy beans. However, I did change it a bit based on the reviews. I omitted the soy sauce, lemon juice, hot sauce, olives (not generally a crowd favorite) and tomatoes (seemed to be the cause of watery mess and there is enough tomato product in the salsa). I creamed together the sour cream and cream cheese with a half a package of hot taco seasoning. Then I layered as instructed with medium chunky salsa, green onions, roman lettuce, and cheddar cheese. I felt the hot taco seasoning and medium salsa made this dish not bland as other commented. You can always temper the seasonings to your taste with the salsa, hot sauce, and taco seasoning. I also had no issues with juices, even after a night in the fridge.

—mayflour

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Apr 14, 2011

I made this for a work party and it was a hit. I made the cream cheese mixture the night before and added the other "stuff" an hour before the work party. I think I would probably drain the salsa a little though, it made it a little watery, but it was still a hit. I was the only one worried about it, but it went. I even added some Mexican cheese, red - yellow peppers, avacado - it looked great and tasted great. Awesome recipe.

—justmark

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Nutrition

Calories
331 kcal
17%

Carbohydrates
9.1 g
3%

Cholesterol
83 mg
28%

Fat
28.7 g
44%

Fiber
2.1 g
8%

Protein
11.4 g
23%

Sodium
616 mg
25%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Mike's Taco Dip

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 331
Calories from Fat: 258

% Daily Value *
Total Fat 28.7g 44 %
Saturated Fat 17.7g 88 %
Cholesterol 83mg 28 %
Sodium 616mg 25 %
Potassium 402mg 11 %
Total Carbohydrates 9.1g 3 %
Dietary Fiber 2.1g 8 %
Protein 11.4g 23 %
** Sugars 3.3g
Vitamin A 34 %
Vitamin C 16 %
Calcium 33 %
Iron 16 %
** Thiamin 8 %
Niacin 19 %
Vitamin B6 10 %
Magnesium 10 %
Folate 22 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.