Having a game day party tomorrow? I have the perfect dip for you! The Ultimate Taco Dip!
Yes, there are tonssss of taco dip recipes out there but this one is by far the absolute best. For real.
My mom has been making this for years and its a recipe given to her by her dear friend, Terry. It’s so simple to assemble once you have the ingredients chopped! It is important to dice the veggies small because the idea is to get as much on a chip as you can. And feel free to make this your own; if you like spice add some diced jalapeños, if you don’t like olives leave them off, it’ll still be great!
1-8oz bar cream cheese, softened
1-8oz jar taco sauce at any heat level you prefer
¼ head of iceberg lettuce, shredded (about 1 ½ cups)
½ cup shredded cheese, Mexican/taco blend
1 large tomato, diced small
1 green bell pepper, diced small
¼ cup scallions, sliced thin
1-2.25oz can sliced black olives, finely diced
In a bowl, use a hand mixer to combine the cream cheese and taco sauce until it is completely smooth. Evenly spread the mixture in a serving dish that has about 2inch high sides.
Prepare all the toppings and have them ready to go for a quick assembly.
Layer on the lettuce…
Then the cheese…
Next the tomatoes…
Now the peppers…
Then the scallions and very last are the olives.
I absolutely love all the colors of this dip! Straight up deliciousness! Grab a bag of tortilla chips and enjoy!