Block of cream cheese
Sour cream (enough to equal cream cheese)
Old el paso taco seasoning mix
Cheddar Cheese (2 cups)
Taco Sauce or Salsa
1 Tomato
1/2 Green pepper
Directions for making taco dip:
Heat the block of cream cheese in a glass bowl until soft. Add
equal amounts of sour cream. Add 1 teaspoon of taco seasoning mix.
Use an
to blend together. Taste, you may add more seasoning at this
point if you prefer. Spread mixture evenly in a 10x15 or approximate
glass dish. Spread a layer of taco sauce or salsa. Add the shredded
cheese . Then top with diced tomatoes and green peppers. Chill and
serve with nachos.
Here are a few tips
Cut your cheese into 1 inch strips before you shred so you will
have small pieces of cheese. This prevents the cheese from falling
off of your nacho. Also you keep the dip from getting runny, remove
the seeds from the tomatoes. You may also add olives, lettuce or
anything else you may like.
1 ripe avocado
1 lime
1 small onion, finely chopped
1 jalapeno, very finely chopped (seeds and rind removed)
1 garlic clove, minced
1 tsp. cumin
¼ tsp cayenne pepper
1 ½ tsp's dried cilantro or ½ tsp of fresh cilantro
Salt and Pepper to taste.
Directions:
In a medium bowl, mash avocado with fork until desired consistency
(I like mine smooth, but you can leave it a little chunky) add the
juice of 1 lime and mix well. Add the remaining ingredients and
mix.
Cover with plastic wrap and refrigerate for approximate. 30 minutes.
You don’t want to make this too far in advance to serving
as it will turn brownish.
Serves 2
This recipe can easily be doubled or even tripled (you'll want to
make lots!)
1 envelope (1 ounce size) taco seasoning mix
1 can (16 ounce size) refried beans
1 package (8 ounce size) cream cheese, softened
1 container (16 ounce size) sour cream
1 jar (16 ounce size) salsa, chunky or thin
1 large tomato, finely chopped
1 green bell pepper, finely chopped
4 green onions, finely chopped
1 avocado, chopped
1 lime
1 can (6 ounce size) sliced black olives, drained
2 cups shredded Cheddar cheese
Directions:
In a medium bowl, combine refried beans and half of the envelope
of taco seasoning mix. Spread mixture onto a large serving platter.
Mix sour cream with cream cheese and second half of the taco seasoning
mix. Spread over refried beans.
Spread salsa over the cream cheese/sour cream layer.
Chop avocado and squeeze the juice of the lime over the avocado.
Place a layer of cheddar cheese, avocado, tomatoes, green pepper,
green onion and olives over the salsa.
Cover with plastic wrap and refrigerate for at least 30 minutes
for flavors to blend.
