Taco Dip Recipe

By traciesparks

“This dip recipe is one of my favorites," says Aleta Amick of Madison, Wisconsin. "It’s so easy to make and always goes over well at the parties and large get-togethers I bring it to.”

Cheddar Tip

Select sharp cheddar when using packaged shredded cheese from recipes that you’d like to have a bolder flavor. If you will be shredding cheese at home from bulk cheddar, you can choose from mild, medium, sharp and extra sharp.

Ingredients

• 12 ounces PHILADELPHIA Cream Cheese (softened or cubed), softened
• 1/2 cup sour cream
• 1 teaspoon chili powder
• 1/2 cup salsa
• 2 cups shredded iceberg lettuce
• 1 cup (4 ounces) shredded cheddar cheese
• 1 cup (4 ounces) shredded Monterey Jack cheese
• 1/2 cup chopped tomatoes
• 1 can (4-1/4 ounces) sliced ripe olives, drained, optional
• Tortilla chips

Preparation

Step 1

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. Yield: about 6-1/2 cups.



Nutrition Facts: 1/4 cup (calculated without olives and tortilla chips) equals 90 calories, 8 g fat (5 g saturated fat), 26 mg cholesterol, 117 mg sodium, 1 g carbohydrate, trace fiber, 3 g protein.

Taco Dip published in Simple & Delicious July/August 2008, p12