A few years back I wrote a family cookbook with my daughter, Megan. The book was a compilation of not only my Mother, Grandmother and Mother-in-law’s recipes, but also the recipes that I had created over the years. It was essentially a collection of the recipes that my children grew up with. The experience of cooking every recipe, taking a picture of it and writing down the ingredients is what ultimately gave me the motivation and confidence to start Another Tablespoon!
When I looked at the page in the cookbook for Taco Dip it reads, “I cannot venture a guess as to how many gallons of this dip I have made over the years. You may want to double this recipe, or triple it…”
I had actually forgotten about this Taco Dip. I had advanced to Queso Dip or other trendier things. Megan had not forgotten though and when she had to bring an appetizer to a casual backyard dinner party last week she asked me to make it.
The thing about this Taco Dip is that it’s really good! It consists of a few simple ingredients that you throw together in about 5 minutes and you end up with this slightly addictive dip. The combination of salsa, sour cream and chili powder make a delicious base and the fresh veggies and cheese make it sort of amazing. Just add chips, and maybe a margarita.
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Mix together the sour cream, salsa and chili powder. If you have either a salsa or sour cream that is watery, put them into a colander for a few minutes and drain them . This is very important if you want to achieve a thick, not runny dip! Place the salsa mixture into a 9 inch pie plate. Cover this completely with the shredded romaine, cheddar cheese, chopped tomatoes, olives and green onions. Serve with tortilla chips.Taco Dip
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Ingredients
Instructions
