Mexican Dip
Fantastic!!Recently, I have made this dip for a “ladies” function and everyone said that it was way too much (the “we eat like birds” syndrome). I came back an hour later and here’s the surprise the dip was GONE! Everyone loved it.
Mexican Dip
Fantastic!!Recently, I have made this dip for a "ladies" function and everyone said that it was way too much (the "we eat like birds" syndrome). I came back an hour later and here's the surprise the dip was GONE! Everyone loved it.
Ingredients
Method
- Beat cream cheese and sour cream together til smooth, add taco seasoning.
- Spread on large glass dish…top with lettuce, Green onion (if you like onion) Tomatoes and black olives sliced. Top with cheddar cheese ( You can use any corn chips you desire.)
- Next, Add more or less toppings to the base depending on tastes and kids love it too. It's best to use disposable 9×13 aluminum pan if taking this dish to a party or picnic. If you have picky eaters, just split into 2 round cake pans!
Tips for the Best Mexican Dip
- Pre-heat & Prep: Always gather all ingredients before cooking mexican dip.
- Flavor Adjustment: Adjust seasoning to taste near the end of cooking.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
