Creamy Taco Dip

Creamy Taco Dip is a spicy, creamy dip topped with loads of chopped vegetables and freshly shredded cheese.

One important note is that the cheese needs to be freshly grated. Pre-shredded cheese just isn’t as good. It is coated with a residue so that it doesn’t clump up in the bag which is not very pleasant to eat when it is served cold. Buy a block of cheese and shred it up. Use a food processor with a grater attachment to get this step done in seconds.

Notes: You may have to buy two bottles of taco sauce as they traditionally are a small size bottle. If you happen to not buy enough and end up short (like I did), simply add in a few shakes of hot sauce, such as Cholula.

Creamy Taco Dip
Makes about 12 servings

Ingredients:

• 8 ounce package cream cheese, softened
• 16 ounce (2 cups) sour cream
• 1 1/2 cups taco sauce (mild or medium, depending on how spicy you want it)
• 2 cups freshly shredded cheddar cheese
• 2 cups shredded iceberg lettuce (use romaine for a deeper green color)
• 1 Roma tomato, chopped
• 1 bunch of green onions, chopped
• 1 red bell pepper, seeded and diced
• 1/4 cup fresh cilantro, chopped

Directions:

1. In a large mixing bowl, beat the softened cream cheese and sour cream with an electric mixer until smooth. Add taco sauce and mix until combined.
2. Spread mixture onto a large serving dish. 
3. Add toppings in the following order (starting at the bottom): Lettuce, bell pepper, tomato, green onions, cheese and cilantro. Serve with tortilla chips or Fritos Scoops.