My friends LOVE this recipe and always call on me to make it for our get-togethers.
8oz. package Philadelphia plain cream cheese
4oz. Breakstone's sour cream (don't use fat free or dip will be runny)
1 packet McCormick Regular Taco Seasoning
1 medium sized red tomato
½ head iceberg lettuce, shredded or 1 bag of pre-shredded
1 bag Kraft Medium Cheddar Cheese, finely shredded
No nutrition information available
25 min prep - 1 hour chill
Let cream cheese sit out for about half hour to soften. "Cream" cream cheese in a large bowl, mashing with the back of a spoon for about 5 minutes until can be mixed normally. Mix in the sour cream (should use about half of an 8oz container. Add taco seasoning packet, mix until well blended and set aside. Chop tomato into small chunks, set on a paper towel to soak up extra liquid. Shred lettuce if needed.
Take taco dip mixture and spread onto a plate or platter. Lightly sprinkle with about ½ cup of the cheddar cheese. Sprinkle with lettuce. Sprinkle with tomatoes. Sprinkle an additional ½ cup cheddar cheese (should have used about half of the bag or more when done). Cover loosely with plastic wrap and chill for 1-4 hours and serve with tortilla chips.