Taco Dip

Lynnda Cloutier


The dip can be made several hours ahead; store in refrigerator.Just before serving, top with olives, chiles, onions, lettuce, tomato and cheese. I've made this so many times. Can't remember where I first got the recipe, it's been that long.


★★★★★ 2 votes



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  • ·
    8 oz. cream cheese, softened
  • ·
    8 oz. sour cream
  • ·
    6 oz. pkg. frozen avocado dip, thawed
  • ·
    1 tsp. lemon juice
  • ·
    4 drops hot pepper sauce
  • ·
    4 oz. can chopped ripe olives
  • ·
    4 oz. can chopped green chilies, drained
  • ·
    4 green onions, chopped
  • ·
    2 cups torn lettuce
  • ·
    1 tomato, peeled, chopped
  • ·
    4 oz. shredded cheddar cheese, 1 cup

How to Make Taco Dip


  1. In small bowl, blend cream cheese, sour cream, avocado dip, lemon juice and hot pepper sauce. Spread mixture on large serving plate. Top with remaining ingredients. Serve with tortilla chips. Serves 10 to 12

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About Taco Dip

Course/Dish: Cheese Appetizers

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