A blog about life, food and photography.

Taco Dip, My Way.


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)


  • 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


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.


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


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


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.


 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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