Taco Dip

Taco dip may seem old-fashioned, but just watch at any picnic or potluck, and you will see it disappear before any of the other plates are touched. This version is lower fat than most, but has great flavor all the same. Spice it up with dashes of hot sauce if you'd like, or serve with a bottle on the side, so an unsuspecting child doesn't get a fiery mouthful. Taco dip holds well: the plate can be made several hours ahead, just cover with plastic wrap and refrigerate until ready to eat.

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Ingredients

1 16-oz. container sour cream
2 8-oz. packages regular or reduced fat cream cheese
4 TB. TACO SEASONING
2 Cups shredded lettuce (about half a small head)
2 medium tomatoes or 1 Cup cherry tomatoes, diced
1 medium onion, chopped
3/4-1 Cup grated cheddar cheese (it really improves the flavor, and is much more economical, if you grate your own cheese; a food processor makes it really quick, too)
1/2 Cup sliced black olives (optional)
tortilla chips for dipping
hot sauce if desired

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Directions

With a mixer or in a blender or food processor, blend sour cream, cream cheese and TACO SEASONING until smooth. Spread on a large rimmed platter just to the inner edge of the rim. Sprinkle on onion, lettuce, tomato, cheese and olives. Sprinkle with hot sauce if desired. Serve with a big basket of tortilla chips for dipping.

Prep. time: 10-15 minutes
Cooking time: none
Serves: 18-20

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