This is a classic cream cheese, no-meat taco dip the way taco dips are supposed to be made. The only problem you’ll have is that it won’t last long. Ingredients, Nutrition Facts, and Description are below.
It’s the week before Cinco de Mayo, a Mexican holiday which is also widely celebrated in the United States and there’s no better time than now to throw in a little party taco dip!
Cinco de Mayo by the way is not Mexico’s independence day. Cinco de Mayo is May the 5th, Mexico’s independence day is September the 16th.
Cinco de Mayo is actually an annual celebration observed to commemorate the Mexican Army’s victory over the French Empire at the Battle of Puebla, May 5, 1862. Which I’m sure felt like independence day at the time. This was a great victory and liberation for the army, as well as the people of Mexico.
This Mexican holiday is insanely popular in the United States as well for obvious reasons. Not just because it’s inspired by so many Latino citizens in America, but like Saint Patrick’s Day it’s a huge drinking holiday. If there was one day out of the year for Americans to get sloshed on Tequila it’s Cinco de Mayo.
Drinking holidays call for not only the mass consumption of alcoholic beverages, but food as well! There are so many fantastic recipe ideas if you’re throwing a party for Cinco de Mayo this year and one of my favorites is a classic taco dip.
This is my personal play on a classic cream cheese based, no-meat taco dip. Only I upgrade mine with some sliced fresh jalapeno and a drizzle of taco sauce.
This recipe will fill a 9″-10″ pie dish and serves 4 people. You may double (2 quart dish), or triple (3 quart dish) this recipe’s ingredients keeping the ratios equivalent.
Oh and you do need to soften the cream cheese before you can make this recipe. If it’s been refrigerated at say 41°F overnight or longer, then you may need to let it rest at room temperature for 30-45 minutes. When you touch the outside foil package and it feel cool but somewhat squishy, it’s good to go. It shouldn’t feel firm, if it does then it’s still too hard to mix.
Okay so let’s get to it. Cinco de Mayo or anytime, bring on the taco dip!
Ingredients: (Serves 4 Guests)
- 8 ounces Cream Cheese (block, already softened).
- 8 ounces Sour Cream.
- 1/2 ounce Taco Seasoning (half of a standard package).
- 1 cup Finely Shredded Cheese (4oz block, your choice, I used cheddar).
- 1 cup Julienned Iceberg Lettuce.
- 1/2 cup Diced Tomato (I used half a small can of Ro-tel).
- 1 ounce Sliced Black Olives (about half a small can).
- 1 fresh Jalapeno, sliced.
- 2 ounces Taco Sauce of choice, drizzled on top.
- 2 ounces Tostitos Scoops (about 25 chips).
- Calories: 545
- Total Fat: 44g
- Cholesterol: 130.8mg
- Sodium: 1090mg
- Total Carbohydrates: 20g
- Dietary Fiber: 1.1g
- Sugar: 5g
- Protein: 14g
- Vitamin D: 0%
- Calcium: 28.6%
- Iron: 6.4%
- Potassium: 195.5mg
- Vitamin A: 27.4%
- Vitamin C: 6%
- If your Cream Cheese is not soft to the touch from the outside of the foil package, remove from refrigerator and let it thaw at room temperature (still in it’s foil package) for 30-45 minutes checking in 10 minute intervals.
- While Cream Cheese softens get out your cutting board and cheese grater. Julienne Iceberg Lettuce, slice 1 jalapeño, grate 4oz block of cheese, chop scallions, and open cans of sliced black olives and Ro-tel canned diced tomato. You certainly can dice your own Roma tomato instead if that’s your preference. Get out any additional tools needed to proceed (hand mixer, silicone spatula, chips, taco seasoning, taco sauce, etc.)
- In large mixing bowl add softened Cream Cheese, Sour Cream, and Taco Seasoning. Using a hand mixer and combine until nice and smooth.
- Transfer taco dip filling to a standard 9″-10″ pie dish.
- Add toppings; cheese, lettuce, tomato, olives, jalapenos, scallions, and a drizzle of taco sauce.
- Line the outer rim of pie dish with Tostitos brand “Scoops!” tortilla chips. Serve, and enjoy!