Technically, this is Phil’s Phamous Taco Dip. How annoying was THAT?! Yeah, I couldn’t resist the alliteration gag.
It’s playoff season here in Packerland: this year has been quite the rollercoaster ride. After a dismal four straight losses, the Pack caught fire and “ran the table” with a winning streak that, so far, has involved clinching the NFC North, beating the Giants, and then, incredibly, winning against Dallas—the team with only 3 losses going into the postseason, and the Super Bowl favorites of, like, everybody.
Needless to say, cheeseheads are psyched and ready to par-tay. The win against Dallas sent me scrambling for my party recipes.
UPDATE: Since the Packers lost to Atlanta, all we cheeseheads have left to look forward to are the Super Bowl commercials. It’ll still be a great party.
Rarely do Phil and I attend or host a potluck or football party without a pie tin of this taco dip and a bag of tortilla chips. It’s VERY easy to make and travels well, so win-win. You can jazz it up with a layer of taco meat and one of refried beans, add black olives, go low-cal by choosing low-fat varieties of cream cheese, cheddar cheese, and sour cream—whatever floats your boat. I’m not usually a fan of using pre-mixed seasonings, but this is Phil’s baby: he can do whatever he wants! (And why fix what ain’t broken?)
The recipe below will make two pie tins of dip.
- 16 ounces cream cheese
- 8 ounces sour cream
- 2 packages of taco seasoning
- 1 cup tomato salsa (homemade or jarred)
- 2 cups shredded cheddar cheese
- 1 cup minced onion
- 1 cup diced tomatoes
- ¼ cup jarred jalapenos
- ¼ head iceberg lettuce, chopped
- ¼ cup chopped cilantro
- 3 scallions, chopped
- Mix cream cheese, sour cream, and taco seasoning. Spread in a layer on the bottom of each of 2 pie tins or a large cookie sheet.
- Layer on salsa and cheese, add remaining toppings as desired.
- Serve with tortilla chips.
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