by Miss Rachel P.
1 pkg. (8 oz) Cream Cheese, softened
1 16oz container Sour Cream
1 pkg (envelope) taco seasoning (we use taco bell)
1 large jar Salsa (we use mild but you can use whatever you want), use however much you w
ould like, I think I use about 3/4 of the jarShredded Lettuce (use a firm lettuce like iceberg), about 3/4-1 head, more or less as desired
Shredded Cheese (cheddar or other), about 1 cup, more or less as desired
Black olives (1 can), sliced; diced tomatoes, well drained; jalapeño peppers (all optional - we leave off the jalapeños)
Tortilla Chips for serving (we love to use the "scoops" chips for this! You get lot's of dip on each chip and it holds together better than some other brands!)
Blend cream cheese, sour cream, and taco seasoning. Spread in a 9x13 pan or larger pan, or a large serving tray (we use a serving tray). Spread salsa over the mixture. Sprinkle remaining ingredients evenly over the dip in the following order: lettuce, cheese, olives, diced Tomatoes, and Jalapeño Peppers.
Chill 1 hour. Can be prepared a day in advance (I would leave off the tomatoes in that case, the juice tends to run all over the place. If using fresh tomatoes instead, as I have done before, make sure you take the seeds out so there is less juice and less mess).
Miss Rachel P.
She blogs at Young Home Makers and Meditations of His Love
