28 October 2012

"Why is this so good?"

No matter what you call this dip (taco dip, nacho dip, crack dip), it's undeniably delicious. It's been a favorite in my family for as long as I can remember and I'm so happy to see others loving it as much as the Roach crowd does!

Taco Dip


  • 1 pint (16 oz) sour cream
  • 12 oz cream cheese
  • 1 roughly chopped green pepper
  • 1 roughly chopped red pepper
  • 1 roughly chopped yellow onion
  • Taco seasoning package
  • Shredded Monterey Jack and Colby cheese or "Mexican" cheese, really whatever you're craving!
  • 2 deseeded, diced tomatoes (optional)
  • Shredded lettuce (optional)
  • Garlic powder (optional)
  • Cayenne pepper (optional)
  1. Mix together sour cream and cream cheese. It's easiest to do so when they've been sitting out for a bit and had time to soften up. You can also get the reduced fat cream cheese or whipped cream cheese, both of which tends to be easier to mix with the sour cream!
  2. Incorporate taco seasoning until flavorful enough for your liking. I usually use around half packet of it. I find the El Paso brand seasoning (I think that's the name.. it comes in a yellow packet) weaker than the Ortega brand (comes in a blue packet), though, so feel free to taste as you mix! 
  3. Store and chill this mixture until right before assembly/consumption. No one wants soupy dip
  4. Spread the taco seasoned cheese mixture into the bottom of a 9x13" pan evenly. If you desire, lightly top with garlic powder and cayenne pepper for an extra kick at this time.
  5. Layer selected vegetables on top of mixture.
  6. Top with shredded cheese. 
  7. Dig in with a serving vehicle of your choice (chips and hard, crunchy vegetables are advisable). 
p.s. The combo of cheese and taco seasoning are what make this a winner, but really anything that combines those are good in my book. In fact, I think I'll use the leftover seasoning and cheese with some black beans and call it dinner! 

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