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A close-up of a salad in a metal tray topped with shredded lettuce, diced tomatoes, sliced black olives, green onions, and shredded cheese.

Taco Dip!

Melissa Jo
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Ingredients
  

  • 2 8oz. tubs of Temp Tee whipped cream cheese
  • 8 oz. block of cheese shredded I used a Monterey/cheddar combo
  • handful of sliced black olives
  • 2 plum tomatoes chopped
  • shredded lettuce about 2 handfuls
  • 1/2 cup of green onions chopped greens and whites
  • about 1/3 of a packet of Taco seasoning
  • 8 oz. of salsa

Instructions
 

In a casserole dish (I used a disposable 2 quart by handi-foil) Layer:

  • cream cheese
  • sprinkle about 1 tbsp. of taco seasoning
  • salsa
  • cheese
  • Lettuce
  • sprinkle more taco seasoning (about 1 tsp.)
  • tomatoes
  • olives
  • green onions

Notes

  • Cream Cheese: I personally love Temp Tee whipped cream cheese and that is what I use, but any cream cheese will work. Make sure you let it sit out on the counter and get to room temperature before you begin prepping.
  • Cheese: For best results SHRED your own cheese! I used an 8 oz. block of Kraft Cheddar Monterey cheese.
  • Tomatoes: Any kind of tomato will work, but plum tomatoes are less juicy so I prefer to use them for this dip so it does not get soggy. 2 plum tomatoes perfectly!
  • Serve With: I like to use Frito scoops because they are sturdy & delicious! You can use any chip you want, though.
 
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