Taco Dip
  • 16 oz sour cream
  • 16 oz cream cheese
  • Salsa – 20 or 24 oz jar
  • Lettuce
  • Tomatoes
  • Scallions
  • Cheddar Cheese
  • Black olives (sliced – optional)
  1. Mix sour cream and cream cheese in a blender until thick. Spread over bottom of dish, cover with jar of salsa, lettuce, scallions, tomatoes, shredded cheddar cheese, (black olives optional)
  2. This will make either 2 smaller dips or 1 for a 1/2 steam dish size pan.
  3. Layer right before serving; if it is done to early it will become watery.
  4. Serve with nacho chips.