I fully intended to make a Mexican dish this week to celebrate Cinco de Mayo, and it just didn’t happen. I hope you can forgive me, but coming on the heels of my National Grilled Cheese Month transgressions, I know it will be hard. I have actually been very busy baking, so I hope you’re prepared for some posts about baked goods.
What I can offer you today is a kick butt taco dip recipe. I’ve been using it for years, and it is super easy and very delicious. It’s good every time, and you can whip it up in no time – no layering required. When I take it to parties, the bowl is licked clean and people always ask for the recipe. You can use full fat sour cream, light, or fat free if you want. I usually go for light or fat free. You can also add some cayenne pepper if you like things spicy, or use a spicier variety of tomatoes. For me, it just depends who will be eating it.
Easy Taco Dip
- 16 oz. sour cream
- 1 can diced tomatoes with green chiles (like Rotel)
- 1 package of Hidden Valley Fiesta mix
- 1/2 package of taco seasoning
- 1/4-1 tsp of cayenne pepper (optional)
- 1 cup shredded cheddar cheese (or more if you want. I won’t tell.)
Stir together sour cream, tomatoes, fiesta mix, taco seasoning, cayenne (if desired), and about half of the cheese. When everything is mixed well, smooth the top with a spatula and sprinkle with remaining cheese. The dip is best if it can sit for at least an hour or two before serving. Serve with tortilla chips.