Now, when I am going to have company over, I make this in place of some of the other dips I used to make. Normally a double batch is necessary, just because I want to be sure that I don’t run out. There are always tons of compliments and requests for the recipe by a lot of people that try it. I love it with tortilla chips, but it’s also really good with pita and small breads. I never have to worry about cleaning up leftovers, because it’s gone! Check out what they are saying about this recipe over at Spend With Pennies:
“I made this the other night as an appetizer when we had guests over and it was a huge hit!”
Everyone loves this taco dip. Just make sure that you make enough!
Ingredients
1 lb. ground beef (or ground turkey)
1 package taco seasoning
8 oz. Philadelphia cream cheese
¼ cup Daisy sour cream
1½ cups salsa
2 cups Sargento cheddar cheese, divided
1 cup monterey jack cheese
Lettuce
Tomatoes
Olives
Cilantro
Jalapenos
Green Onions
Instructions
Preheat oven to 375 degrees.
Place salsa in a strainer to drain while you cook the beef.
Brown beef in a skillet & drain. Add taco seasoning and water according to package directions. Stir in cream cheese until melted. Mix in sour cream and 1 cup of cheddar cheese.
Spread into a casserole dish. Top with salsa and remaining cheese.
Bake 25 minutes or until bubbly and browned. Top with desired toppings and serve warm with chips.
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Quick Tip: You can also use ground chicken in here.
Thanks again to Spend With Pennies for this tantalizing recipe.
