Super Bowl Recipes: Taco Dip

Kim Conte
8

tortilla chipsHave I complained in Daily Buzz yet about how Mr. Cafe Kim refuses to eat beans? It's sad, really, because there are so many tasty things we have to avoid—bean burritos, chili, rice and beans, just to name a few. The one thing that we do NOT have to go without (thank heavens!) is Taco Dip, because my version substitutes spicy cream cheese for re-fried beans.

Taco Dip (sans beans)

8 oz. cream cheese

8 oz. sour cream

1 package dry taco seasoning mix

1 small bottle taco sauce (mild or medium)

1.5-2 cups shredded lettuce

1.5-2 cups diced tomatoes (fresh or drained from can)

1.5-2 cups shredded cheddar cheese

1 small can sliced black olives

In bowl, combine cream cheese, sour cream, and taco seasoning—this mixture is your "beans." Spread mixture into a 9x13 casserole (I use a pie plate). In order, layer taco sauce, lettuce, tomatoes, and cheddar cheese on top of cream cheese mixture. Sprinkle olives over top.


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