Recipe by BARBARA VINSON
"Cocktail sauce makes this a different tasting dip. People are amazed when they find out the 'secret ingredient'. Serve with crackers or tortilla chips."
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1 (8 ounce) package
cream cheese, softened
avocado - peeled, pitted and diced
green bell pepper, chopped
green onions, chopped
1 (2 ounce) can
black olives, drained and chopped
1 (8 ounce) package
shredded Cheddar cheese
My sister and I have made this several times and it is always a big hit. The cocktail sauce really makes this dip wonderful.
Not sure if I just did something wrong because everyone else seems to like it....but you are better off not spending a half hour chopping veggies and just picking up a (better-tasting) seven-layer dip from the store! The secret ingredient, cocktail sauce, isn't so secret. That's what it tastes like! My friend said she would not think of it as taco dip.
very good - i received numerous compliments - tastes fresh
No olives. Use whipped cream cheese instead of whipping regular cream cheese with milk.
So good! Used vegetable crackers for dipping.
Awesome dip! My only criticism is that after it sets a while in the fridge, it's starts to get watery from the sauce, but that was easily taken care of w/ a paper towel. I brought this to room temp before serving so that we could easily scoop this up w/ crackers and that worked out perfectly! We thought the flavors of this went great together! Definitely will make this one again! Thanks for sharing. :)
Looks Super Yummy! Thanks for the recipe
The cocktail sauce is just odd for Mexican and the cream cheese is not a pleasant base. I tried eating it after making it, but me and my family really thought it was a no go. Tasted off.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/32 of a recipe
Servings Per Recipe: 32
Amount Per Serving
Calories from Fat: 54
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