Its another mouth watering Tasty Tuesday! I’m so glad you’re here! Hope you brought your appetite! Today’s Tasty Tuesday treat is a deliciously smooth and oh so cool and creamy taco dip for those hot summer nights!
Perfect really year round, but especially nice for summer, this dip is a slam dunk! Not too spicy, but full of flavor, and absolutely gorgeous!
I got this recipe from a lovely lady named Cathy Napple many years ago after I had been married maybe 2 years. I was working at Ford Motor Company in customer service for one of the nicest bosses on the planet, Cathy’s husband, Harry Napple. He and his wife invited Troy and I to their home, and were so kind to us. Cathy is gifted at so many things, including decorating, photography and cooking. As a young wife, I needed all the help I could get in the cooking department. And Cathy shared this fantastic recipe with me and I’ve used it hundreds of times since then. I asked her permission to share it on the blog, she kindly agreed (Yay!) and she told me she got the recipe from a neighbor when they lived in Wisconsin back in 1984. This is a winner, friends. You’re gonna love it! Here is what you need.
1 bar of cream cheese, softened
1 16 oz tub of sour cream
1 packet of taco seasoning
1 small bag of shredded cheese (I like colby jack)
1 small can of sliced black olives, drained
1/2 head of lettuce shredded
1 small tomato chopped
1 small bunch green onions, sliced
your favorite taco chips for dipping
sliced jalepenos or green chilis if desired
This recipe starts with the same base dip as last week’s recipe. In a medium bowl, with a hand mixer, blend the softened cream cheese and sour cream until smooth. Then blend in the packet of taco seasoning until mixed. Using a rubber spatula, spread the dip evenly in the bottom of a 9 x 13 pan.
Next we begin layering our toppings.
Spread a nice even layer of the shredded lettuce over the cool and creamy dip.
Add an even layer of the shredded cheese.
Arrange pieces of the chopped tomato on top of the cheese.
Arrange the little rings of sliced black olive on the cheese.
Arrange the sliced green onions on the cheese.
If desired, arrange some jalapenos on the cheese.
Serve with chips or veggies or whatever you like! No cooking needed! Cover and chill ’till you’re ready to serve.
I love to get artistic with the toppings! I think the colors are just fantastic in this dip! Those little hoops of black olives look so cute next to the bright tomato and green onions!
Once again, our beautiful photographs for our Tasty Tuesday pictures are brought to you by the incredibly talented photographer, Maribeth Schmidt. To see more of her work or for an inquiry, you can learn more at Maribeth Schmidt Photography.
Look how luscious it looks with the blue corn chips! Friends, this dip is just what the doctor ordered! The perfect amount of seasoning to make ’em say, “Oh, I like that!”
Crank up the Fiesta Music! It may be hot hot hot outside, but this dip is pure cool summertime comfort food!
To make it even more inviting, you can line the sides of the pan after you’ve assembled your dip, with corn chips that just beg your guests to dive right in! Its so colorful, its like a party in a pan!
Perfect as a pot luck appetizer dish, or a side for a decadent Mexican dinner, this beautiful and colorful dish is sure to please and won’t last long. You can have fun with the type of tortilla chips, and the shape as well. The chip aisle never ceases to amaze me with so many new kinds of taco chips out there!
I hope you enjoy this Tasty Tuesday Treat! Preparing food for others is one of the greatest privileges in this life. To be invited to the table of a friend, to share a meal is such a delight, it satisfies not only the tummy but something deep within. Some of my favorite memories with this dip are seeing the dear ones I love enjoy it!
Thank you for dropping by today! I will be back Friday with another issue of Fashion Friday! Please come come back soon! There is always room for you at this table!
“Pull up a chair. Take a taste. Come join us. Life is so endlessly delicious.” ~Ruth Reichl