Tasty Tuesday: Taco Dip

This is my husband’s go-to recipe for football season, get-togethers, or just to snack on.  He’s been making it for as long I have known him… I think his mom taught him. My sister-in-law makes it a tad different– she adds refried beans to the bottom of the dish.  I’ve substituted low-fat items and it really doesn’t affect the taste at all.

Taco Dip
2 tubs sour cream
2 packets taco seasoning
2 tomatoes, diced and drained
2 packages shredded cheese
Black olives, if desired

Mix the tubs of sour cream together with the taco seasoning in a bowl, until well mixed.  Spread the mixture in the bottom of a 13 x 9″ dish.  Top with diced tomatoes.  Layer shredded cheese on top and top with the black olives, if desired.

Serve with tortilla chips.

Note:  Its best to drain as much liquid from the tomatoes as possible, or the dip will become “runny.”  We take the diced tomatoes and put them in a colander over another bowl for a couple hours to allow the water to drain.

So, there you have it!  Something new to munch on during football season!

Julia

Julia wants to live in a world where Hogwarts is real, dark chocolate is packaged with good books, and houses clean themselves. Until then, she is the divorced mom of twins, blogger, sometimes crafter, traveler, napper, cooker, snail mailer, geocacher, and corporate bean counter.

7 Comments

  1. I too make this and it is so good. I also add lettuce to the mixture which is also good.

  4. Anonymous says:

    this is very very good

  5. Love it! such an easy yet very delicious treat – thank you for sharing, Julia!!!

  6. Sounds quick, easy and delicious! I like the tip about the refried beans. I’ve also substituted tomatoes for a drained salsa. Either way, it is great. Thanks for linking up with us at No Ordinary Blog Hop. Please do so again and every blessing, Kelly

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