Taco Dip the Editors of Publications International, Ltd.
Makes 10 servings
|12||ounces cream cheese, softened|
|1/2||cup sour cream|
|2||teaspoons chili powder|
|1-1/2||teaspoons ground cumin|
|1/8||teaspoon ground red pepper|
|Crisp salad greens|
|1||cup (4 ounces) shredded Cheddar cheese|
|1||cup (4 ounces) shredded Monterey Jack cheese|
|1/2||cup diced plum tomatoes|
|1/3||cup sliced green onions|
|1/4||cup sliced pitted ripe olives|
|1/4||cup sliced pimiento-stuffed green olives|
|Tortilla chips and blue corn chips for serving|
- Combine cream cheese, sour cream, chili powder, cumin and ground red pepper in large bowl; mix until well blended. Stir in salsa.
- Spread dip onto greens-lined serving platter.
- Top with Cheddar cheese, Monterey Jack cheese, tomatoes, green onions, ripe olives and green olives.
- Serve with tortilla chips and blue corn chips.
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