We enjoyed this Taco Dip a few weeks ago before we went on vacation. Well, actually I had to get my wisdom teeth out, but whatever. I got a few good days in beforehand! This dip is super easy and served cold or at room temp. (No baking.) Summer is the perfect time to make this and use good summer tomatoes.
adapted from Center Cut Cook
16 oz cream cheese, fully softened (can use Neufchatel)
16 oz container sour cream (can use light)
1 Tablespoon taco seasoning
2 cups shredded cheddar cheese
1 tomato- diced
Shredded lettuce
Sliced black olives, optional
Tortilla Chips, for serving
1. In the bowl of your mixer, combine cream cheese, sour cream, and taco seasoning and mix until the dip is light and creamy. You can also use a food processor. If there are clumps, it likely means you didn’t let the cream cheese soften enough.
2. Top with shredded cheese, lettuce, tomato and olives, if using. Serve with tortilla chips.
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