Taco Dip I Recipe - Allrecipes.com
Taco Dip I Recipe
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Taco Dip I
This simple dip features all your favorite taco toppings in delicious dip form. See more
  • READY IN 10 mins

Taco Dip I

Recipe by  

"This is a scrumptious taco dip. When I use all low-fat ingredients, such as low-fat sour cream and low-fat Cheddar, it still comes out so delicious! Serve with baked tortilla chips for dipping."

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Original recipe makes 25 servings Change Servings
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  • PREP

    10 mins
  • READY IN

    10 mins

Directions

  1. In a medium-sized mixing bowl, combine cream cheese, sour cream and taco seasoning. Spread this mixture in a 9-inch (or a little larger) round serving dish. Top the mixture with lettuce, Cheddar cheese, tomatoes, bell pepper and black olives.
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Reviews More Reviews

Most Helpful Positive Review
Dec 20, 2003

This was really good and easy, but I would reccemend beating the cream cheese first and seperately, then adding the sour cream. I just plopped it all together and the cream cheese clumped up into small balls. If you beat it first it will smooth it out.

 
Most Helpful Critical Review
Feb 08, 2010

I followed this recipe step for step, word for word, and it was like liquid, so we had to add a ton more cream cheese. I will never follow this recipe again.

 
Jan 21, 2006

I love this recipe and have been using it forever!!! Everyone raves about it!! I don't use lettuce and green pepper in mine though. I always make sure the cream cheese is very soft and I mix the cream cheese with a beater first, then add the sour cream and a envelope of taco seasoning and some cayenne. On top of the sour cream/cream cheese mixture I layer salsa, taco cheese, tomatoes, and black olives. It's fantastic!

 
Nov 26, 2008

I have made this for my kids for years and even now that they're young adults it remains a favorite with them--you just can't get enough of this stuff. I vary this slightly, using only 8 ounces of full-fat sour cream. I also use chopped green onion rather than green pepper. This time I got smart and made a double recipe!

 
Dec 19, 2003

I was excited to see this ,because I tried to submit one similar to this about 7 mo. ago with no luck ,and it is outstanding. I have been making it for years.I never ever come home with any left, people crowd around this dip until it is gone! The only difference with my recipe is I use 8 oz. sour cream(reg)and taco mix. Blend my softened cream cheese mixture with a couple tablespoons of Old El Paso taco sauce. I spread in a pizza pan. Then put some more taco sauce on top of cream cheese layer. I don't measure anything. I do it by judgement but I use only 1 tomato. Top with shredded lettuce, tomato and cheese. I don't use pepper or olives. If you want to kick it up a couple notches, add pepper jack cheese instead of cheddar and add some fresh sliced jalapenos to the top. Whew we is it good!! Daughters friends had it here for the first time and said it was the best dip they ever tasted! I don't toast my nacho chips but I do make sure I have at least 2 bags of them. You can add whatever toppings you like. Note: If you use the taco sauce, the dip will get soggy if left overnight, so make fresh the day you need it. You won't be sorry with this one and so glad Rose got this on here so everyone can enjoy! Thanks!

 
Jun 08, 2003

This was a huge hit at my party. I added refried beans as the bottom layer. Very yummy.

 
Jul 23, 2003

I made this for a baby shower and it was gone within 1/2 hour!

 
Jan 23, 2005

Yummy! I use reduced fat cream cheese and on top of that I add a layer of refried beans. I buy taco seasoning in bulk instead of the packages so I use 4 TBS. I buy the shredded lettuce in a bag. The toppings vary according to what I have on hand and the group I am serving. I usually use sliced green onions on top and omit the bell pepper.

 

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Nutrition

  • Calories
  • 78 kcal
  • 4%
  • Carbohydrates
  • 5.2 g
  • 2%
  • Cholesterol
  • 17 mg
  • 6%
  • Fat
  • 4.9 g
  • 8%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 2.6 g
  • 5%
  • Sodium
  • 204 mg
  • 8%

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

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