The Mans Taco Dip Food

TACO DIP I

Steps:

• In a medium-sized mixing bowl, combine cream cheese, sour cream and taco seasoning. Spread this mixture in a 9-inch (or a little larger) round serving dish. Top the mixture with lettuce, Cheddar cheese, tomatoes, bell pepper and black olives.

THE BEST TACO DIP

Steps:

• Mix the ingredients beginning with the cream cheese and ending with the cumin powder.
• Spread flat in a 9 x 13 dish.
• Sread taco sauce or salso over the cheese mixture.
• Sprinkle and layer vegetables and cheese in the above order. Chill and serve with taco chips.

"THE MAN'S" TACO DIP

Steps:

• Mix cream cheese and sour cream until a soft mixture.
• Add taco seasoning and bean dip.
• Add 3/4 of cheese and pour into a baking dish.
• Add remaining cheese on top.
• Bake at 350 deg for 20 to 30 minutes or until golden brown.
• Serve with torillla chips.

VEGAN BAKED TACO DIP

Steps:

• Evenly spread the cream cheese out in the bottom of a 9x13 baking dish.
• Pour the chili over the top and evenly spread it over the cream cheese.
• Cover the chili with the grated cheese, and sprinkle the olives and peppers over the top.
• Bake in a 400F oven for 30-40 minutes, or until the cheese is melted.
• Let it cool for 15 minutes and serve with bite-sized taco chips.

FANTASTIC MEXICAN TACO DIP

Steps:

• In a skillet, mix the beef and taco sauce.
• and set aside.
• In a large bowl, mix the sour cream, cream cheese and taco seasoning mix.
• Spread the mixture into a medium serving dish.
• Layer the sour cream mixture with beef mixture, cheddar cheese and lettuce.
• Top with tomato, green onions and black olives and server with tortilla chips.

THE ORIGINAL TACO DIP

Steps:

• Brown ground beef, and then add taco seasoning and water following instructions on the Taco Seasoning packet.
• Mince jalapeño peppers with some of juice from jar in blender or food processor and set aside.
• While ground beef is browning, put cream cheese and Velveeta in a 3 quart or larger microwave safe container and microwave on 70% power for 5 minutes. At this point the cheeses may not be melted entirely, but this is OK.
• After 5 minutes, add the refried beans and minced jalapeño peppers to the cheese mixture. Stir cheese, beans and peppers to combine and return to the microwave for an additional 3 to 5 minutes at 70% power.
• After the cheese/bean/pepper mixture is completely melted, add the prepared taco meat. Fold in meat and stir until all ingredients are well blended.
• Serve warm with tortilla chips.
• Note: 5 to 6 peppers gives dip a nice bite, but you can adjust to your taste. Just remember that this recipe makes a lot of dip, but trust me you will need every bit of it. Leftovers (if any) can be frozen for later consumption.

MANDA'S SEVEN LAYER TACO DIP

Steps:

• With a handheld or standing mixer, beat together cream cheese, sour cream, and taco seasoning in bowl until light and fluffy; set aside.
• In a separate bowl, stir together the cherry tomatoes, avocados, red onion, lime juice, salt, and black pepper; set aside.
• Spread the refried black beans out into the bottom of a 9x13-inch glass baking dish in an even layer. Spread the cream cheese mixture over the black beans; top with layers of salsa, Mexican cheese blend, lettuce, cherry tomato mixture, and jalapeno slices.
• Cover the dish tightly with plastic wrap and refrigerate until serving time. Serve cold or at room temperature.

BETH'S TACO DIP

Steps:

• Spread beans evenly on the bottom of a baking dish or casserole.
• Mash avocados with chili powder, onion, pepper and garlic. Spread avocado mixture over the beans. Next, layer the sour cream over the first two layers.
• Mix together the taco sauce, cheese, jalapeño sauce, olives, scallions, and tomatoes. Spread over the sour cream layer.
• Serve with tortilla chips