Taco Dip
Yield
4 cupsPrep
15 minCook
0 minReady
15 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
cream cheese
|
|
| 1 | package |
taco seasoning mix
|
*
|
| 1 | package |
sour cream
|
*
|
| 2 | tablespoons |
taco sauce
hot |
* |
| 2 | tablespoons |
milk
|
|
| 1 | package |
cheddar cheese
|
*
|
| ½ | each |
iceberg lettuce
|
*
|
| 1 ½ | each |
tomatoes
cubed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
cream cheese
|
|
| 1 | package |
taco seasoning mix
|
*
|
| 1 | package |
sour cream
|
*
|
| 3E+1 | ml |
taco sauce
hot |
* |
| 3E+1 | ml |
milk
|
|
| 1 | package |
cheddar cheese
|
*
|
| 0.5 | each |
iceberg lettuce
|
*
|
| 1.5 | each |
tomatoes
cubed |
|
Directions
Mix cream cheese, sour cream, taco mix, taco sauce and milk together.
Spread on serving dish. Top with cheddar cheese, shredded.
Top again with ½ head of lettuce shredded.
Sprinkle with tomatoes cut into small cubes.
Refrigerate. Serve with tostito or nacho chips.
