Taco Dip

• 1 8oz pkg cream cheese, room temperature
• 1 8oz container sour cream
• 1 pkg taco seasoning mix (or 2 1/2 Tbs homemade mix)
• about 5 cups chopped lettuce
• 8 oz shredded cheddar cheese (I like medium cheddar, but mild is nice, too)
• 1/2 c each of any assortment of the following veggies:  chopped red onion, chopped green onion, chopped red and/or green pepper, chopped tomato, chopped black or green olives
• Tortilla chips for dipping (I like to either make my own, or purchase some great organic blue chips)

Place the softened cream cheese, sour cream and taco seasoning into a bowl.  With an electric hand mixer on low speed, blend well (but don't whip).  Spread the mixture evenly into a 10x15 jelly roll pan (or something of similar size with sides).  Top with chopped lettuce, then the cheese, and sprinkle with your chosen veggies.

Scoop and eat with your tortilla chips.

If you need to store the dip, cover with aluminum foil or plastic wrap and place in the refrigerator.  It will last for a couple of days.

yields one 10x15" tray

Original Taco Dip Blog Post