This is my neighbor Kathy's recipe for fresh taco dip. There are a lot of recipes for layered taco dips out there, but this one is my favorite. I'm usually not a big fan of iceberg lettuce, but it's crunchy texture makes it the best type of lettuce to use for this recipe. This is one of those recipes that I had to have after she made it for a party we were at. I was the obnoxious guest who stood by this dip until I was stuffed. I like it because it has a lighter and fresher feel, with all the veggies, than a lot of other taco dips that I've tried!
1 (8 ounce) package cream cheese, softened
1 pint, sour cream
1 (1.5 ounce) package taco seasoning mix (mild or spicy, your choice)
3/4 head, iceburg lettuce, chopped
1 1/2 cups cherry tomatoes, quartered
4 green onions, chopped
1 cup, sliced black olives
2 cups, shredded cheddar cheese
1. Mix cream cheese, sour cream and taco seasoning mix. Spread this mixture on the bottom of a 12"x12" platter and chill for 3 hours.
2. Chop veggies and drain well, blotting on a paper towel if necessary.
3. Layer the veggies on top of the cream cheese mixture: first the lettuce, then the tomatoes, then the onions, then the olives, then the cheese.
4. Serve with tortilla chips
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