Taco Dip

It's taco dip. It's great for parties, never ceases to impress guests and never fails to completely disappear. MAKE IT.  For reference, you can easily swap out the full fat sour cream and cream cheese for reduced fat or fat free versions with no loss of consistency, flavor or texture.

Taco Dip

16 oz. sour cream

16 oz. cream cheese

2 - 3 packets Ortega Hot and Spicy taco seasoning

Crushed red pepper flakes (optional)

Shredded lettuce

Sargento 4-Cheese Mexican Blend

Scallions, sliced thinly

Beefsteak tomato, jelly and seeds removed, and diced

Sliced black olives

Make sure the cream cheese is completely at room temperature before you even begin. When ready to prepare, combine the sour cream, cream cheese and taco seasoning in the bowl of a stand mixer fitted with the whisk attachment, or use a hand mixer. Cream cheese has a tendency to be slightly lumpy even when at room temperature, so be sure to whip everything up as thoroughly as possible for a smooth consistency.

Scoop the seasoned mixture into a 13 x 9" pan. Smooth it out evenly, then liberally sprinkle crushed red pepper flakes over the top (optional). Evenly layer in this order:  lettuce, cheese, scallions, tomatoes and olives. 

Refrigerate until ready to serve. If serving the next day, make the base and sprinkle with the pepper flakes. Refrigerate it, then assemble the rest of the layers before serving.

Serve with sturdy tortilla chips for scooping and with a good beer to quell the fire!

Serves A LOT