No-Fuss Mexican Cream Cheese Layered Chip Dip

No-Fuss Mexican Cream Cheese Layered Chip Dip

Prep Time: 10 EASY Minutes

Ready In: 1 hour and 10 minutes
Servings: 32 servings (I find it’s half that because everyone comes back for 2nds and 3rds!)

“Delicious!”  “OMG!”  “Fantastic!” 

“Ohhh – I gotta have the recipe!”

Ingredients:

1 - 8oz) Package of Cream Cheese – Softened – Light or Regular

1 – (16oz) Container Sour Cream – Light, Non-Fat or Regular

1  - (1.25oz) Packet of Taco Seasoning

¼ Head of Iceberg Lettuce – Rinsed, Drained and shredded

1 – Cup Shredded Cheddar Cheese – Mild, Medium or Sharp Cheddar

1 – Cup Salsa – Mild, Medium or Hot (I suggest Mild so all guests enjoy)

1 – (2.25oz) Can Olives – Sliced

1 large bag of tortilla chips – Make sure they are thick enough to SCOOP!

Optional Ingredients

Avocado – Mash 2-4 avocados with 1 tablespoon lemon juice and salt to taste

Green Onion – 4 – chopped thin

Tomatoes – In place of Salsa

Beans – Can create a layer on very bottom before putting on cream cheese mixture

Directions:

1. Soften Cream cheese either to room temperature or microwave at 30 second intervals until cheese is soft (not hot)
2. Blend by hand cream cheese and full tub of sour cream.
3. Add packet of taco seasoning and stir until well-mixed.
4. Spread Cheese mixture evenly in a 9 inch glass baking dish.
5. Sprinkle Cheddar cheese evenly over cream cheese layer. Save some to sprinkle on top!
6. Next pour salsa over and even the layer with a spoon.
7. Sprinkle/layer shredded lettuce over salsa layer.
8. Sprinkle cheddar cheese over lettuce layer.
9. Sprinkle olives evenly over shredded cheese layer.
10. Cover dish with plastic saran wrap or foil. Chill for 1 hour before serving.

Oh and Don’t forget to include tortilla chips for dipping!