Taco Dip Recipe

We're off to a bbq with friends in a few hours, and I'm taking my mother's famous taco dip. Every time I make it people literally lick the plate clean. Here's the recipe:


  • 1 Package Cream Cheese at room temperature (you don't need a full one)
  • Sour Cream (also with this, you can use left-over if you have it)
  • Cheese (Sharp Cheddar or Mexican Mix)
  • Salsa
  • 2-3 Green Onion or Chives
  • Ripe Tomatoes
  • Bag of Nacho Chips for dipping

  • Get a pie plate or some other dish deep enough to hold the various layers.

  • Depending on the size of the plate, thoroughly mix equal parts Cream Cheese and Sour Cream, perhaps 1/4 cup of each to start--you can do more if want.
  • Spread cream mixture over bottom of dish with a spatula. It should completely cover the bottom, and be "thick enough" (you decide, I don't like a lot). Mix more and add if desired. You can make this ahead and put in the fridge covered.
  • Add a layer of Salsa
  • Chop Green Onions/Chives and sprinkle over salsa. Again, do this to taste in terms of amount.
  • Seed and Chop Tomatoes. Spread over other layers.
  • Shred Cheese and layer on-top.
  • Serve with Nacho Chips