Original Taco Dip Recipes

TACO DIP

Steps:

• In a large bowl, beat the cream cheese, sour cream and chili powder until smooth; stir in salsa. Spread cream cheese mixture over a large serving platter. Cover and refrigerate for 15 minutes. , Layer cream cheese mixture with lettuce, cheddar cheese, Monterey Jack cheese, tomato and olives if desired. Serve with chips.

GROUND BEEF TACO DIP

Steps:

• In a large skillet, cook and crumble beef over medium heat until no longer pink, 4-6 minutes; drain. Add water and one envelope taco seasoning; cook until thickened. Cool slightly., Beat sour cream, cream cheese and remaining taco seasoning until blended. Spread in a 3-qt. dish; add ground beef. Top with lettuce, cheddar, tomatoes, pepper and olives.

SEVEN LAYER TACO DIP

Steps:

• In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter.
• Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.
• Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.

TACO DIP I

Steps:

• 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.

THE ORIGINAL TACO DIP

Steps:

• Brown ground beef, and then add taco seasoning and water following instructions on the Taco Seasoning packet.
• Mince jalapeño peppers with some of juice from jar in blender or food processor and set aside.
• While ground beef is browning, put cream cheese and Velveeta in a 3 quart or larger microwave safe container and microwave on 70% power for 5 minutes. At this point the cheeses may not be melted entirely, but this is OK.
• After 5 minutes, add the refried beans and minced jalapeño peppers to the cheese mixture. Stir cheese, beans and peppers to combine and return to the microwave for an additional 3 to 5 minutes at 70% power.
• After the cheese/bean/pepper mixture is completely melted, add the prepared taco meat. Fold in meat and stir until all ingredients are well blended.
• Serve warm with tortilla chips.
• Note: 5 to 6 peppers gives dip a nice bite, but you can adjust to your taste. Just remember that this recipe makes a lot of dip, but trust me you will need every bit of it. Leftovers (if any) can be frozen for later consumption.

TACO DIP

Steps:

• Place the beans in the bottom of one 9x13 inch clear glass dish.
• In a medium bowl combine the sour cream with the taco seasoning. Spread mixture over the beans. Spread the salsa over the top of the sour cream. Top the sour cream with a layer of lettuce, tomatoes, onions and olives. Sprinkle cheese over the top and serve.

MANDA'S SEVEN LAYER TACO DIP

Steps:

• With a handheld or standing mixer, beat together cream cheese, sour cream, and taco seasoning in bowl until light and fluffy; set aside.
• In a separate bowl, stir together the cherry tomatoes, avocados, red onion, lime juice, salt, and black pepper; set aside.
• Spread the refried black beans out into the bottom of a 9x13-inch glass baking dish in an even layer. Spread the cream cheese mixture over the black beans; top with layers of salsa, Mexican cheese blend, lettuce, cherry tomato mixture, and jalapeno slices.
• Cover the dish tightly with plastic wrap and refrigerate until serving time. Serve cold or at room temperature.

ORIGINAL TACO DIP

Steps:

• Mix together sour cream, softened cream cheese and taco seasoning with a hand mixer until smooth and mixed well. Spread evenly onto a pizza pie pan or cookie sheet with a spatula.
• Layer chopped ingredients in this order onions, lettuce, tomatoes, shredded cheddar cheese, black olives.
• Scoop on plate and dip tortilla chips into taco dip and eat. Yum yum.