Taco aka Crack Dip

I can't believe I've never posted this dip! Whenever my friends have get togethers, this is what they ask me to bring. It's one of the easiest things you can make. And, as the name suggests, once you start eating it, you can't stop! 

Ingredients:

2 blocks cream cheese, room temperature

16 oz. sour cream

1 taco seasoning packet

½ cup salsa

Couple dashes of hot sauce

2 cups shredded Colby Jack or Mexican cheese

In a medium size Tupperware bowl, combine all ingredients except for the cheese with a hand mixer.  Stir in cheese.  Refrigerate for an hour or two so that flavors combine.  I usually make mine up a day ahead of time. 

Serve with tortilla chips!

Rather than doing this in a bowl, feel free to spread out in a pan and top with lettuce, tomatoes, onions, olives, etc. 

Easy enchilada dip

This is one of our family favorite throw together meals when we’re enjoying a quite night at home watching movies or football.

Ingredients:

2 pounds ground beef

1 can enchilada sauce

½ block of velveeta (give or take to taste)

1 small jar salsa

Tortilla chips

Brown ground beef and drain.  Add enchilada sauce and let cook for a few minutes.  Add salsa and velveeta until melted and warmed through.  Serve with tortilla chips.

If you want to give it a little more kick, use rotel instead of salsa and add a few dashes of hot sauce.  

Bacon Corn Jalapeno Dip

Ingredients

1 package cream cheese, softened

8 oz (1 cup) sour cream

1/4 cup mayonnaise

2 cloves garlic, minced

1 can corn, drained and dried

1 package bacon, cooked and drained

2-3 jalapenos, diced

1-2 tbsp hot sauce

Cook and drain bacon, set aside to cool. Stir together cream cheese, mayonnaise, and sour cream. Add in the diced garlic and jalapenos, then the drained corn. Chop or tear the bacon into small strips and stir into the dip. Add hot sauce. Chill for at least an hour and serve with chips, crackers, or raw veggies. 

Made this for a bonfire Thursday night and it was gone before some people even got to try it! I’d say it was a hit. 

Southwest Dip

Ingredients

8 oz. cream cheese, softened

1 packet dry ranch dip mix

½ Tbsp. taco seasoning

16 oz. sour cream

1 can corn, drained well

1 can low-sodium black beans, drained and rinsed well

½ c. shredded cheddar cheese

4 green onions, sliced thin

In a medium sized mixing bowl, beat cream cheese, ranch mix and taco seasoning until smooth.  Add in sour cream and beat to combine.  With a spoon, fold in corn, black beans, cheese and green onions.

Eat right away with chips or refrigerate to let the flavors blend together. Enjoy!

Variations:

I used half a can of black beans since I’m not a big fan.

I used 1 ½ Tbsp of hot and spicy taco seasoning

I made this dip for tailgating and a party at my house this weekend.  It was magnificent.  My friend Teresa said it was like crack.  Easy to put together.  Cheap to make.  Great flavor.  

Taco cups

Review by Lyndee:

We had some leftover taco meat and I decided to make a snack last night.  It turned out great and would be a fun appetizer for your next party. 

Ingredients:

Scoops tortilla chips

Ground beef (seasoned with a taco packet)-you could also use ground turkey or shredded chicken breast

Shredded cheddar or Mexican mix cheese

Salsa

Sour cream

Optional: onions, tomatoes, lettuce and other taco fixings

Add warm meat to your scoop.  Sprinkle on some shredded cheese.  Bake in the oven at 350 for four-five minutes.  The cheese will start to melt and the scoops will begin to brown a bit.  Make sure not to cook them too long or you will burn your chips! Remove from oven and garnish with your favorite taco toppings. I did sour cream and salsa.  Delicious! It doesn’t get much easier than that.