A blog about life, food and photography.

Taco Dip, My Way.

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Look at that.  Isn’t that the most beautiful thing you’ve ever seen?  I don’t have any more words to describe it.  The photo speaks for itself. Serve it with a big pitcher of sangria this weekend!!

Taco Dip My Way (serves 6-8…if you’re willing to share)

Ingredients:

  • 4 oz. cream cheese (I used fat free, but whatever you prefer)
  • 1 can Hormel Chili, no beans
  • 1 avocado, diced or pureed
  • 1/2 small onion, finely chopped
  • 1 tomato, chopped
  • 1 1/2 cups lettuce, shredded
  • 1 small can of black olives
  • 1 small jalepeño pepper, finely chopped
  • 1/3 cup shredded Monterey Jack cheese

Directions:

1) Add finely chopped onion to an avocado that’s either diced or pureed. Set aside.

2) In a casserole dish (no smaller than 1.5 Quart) spread a layer of cream cheese on bottom.

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3) Pour the can of chili on top.  Heat in the microwave for 2 minutes.

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4) Spread a layer of the avocado and onion mixture on top.

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5) This is where I combined a bunch of steps and didn’t take any pictures leading up to it. Layer lettuce, then tomato, olives, peppers, and finally shredded cheese on top.

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 6) Heat in the microwave for no more than 1 minute.  Any longer will make lettuce and tomatoes mushy and watery.

7) Serve with tortilla chips.

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