Note: This article may contain commentary or the author's opinion.
A good chip dip is something that you get asked to bring to every event, everyone wants your recipe and even though you always give it out, you are always the one that makes it! This is that recipe! I promise you!! The best thing about this dip is that it is delicious with tortilla chips, Fritos, veggies, and even Doritos!
This recipe is so simple, even I can make it!! My Grandma taught me this after I begged her for the recipe when I went to college. I wanted to have people over to my apartment and feel like I put something more together than just opening the jar of salsa and a bag of chips. Clearly this taco dip is much more sophisticated!
At family gatherings, after she died, I was honored to be the one to continue this tradition. I even went and bought a “Taco Dip Platter” just for this dip! The best part is you can modify it to how ever your taste is!
I promise, this will become your new party go to!
8 oz. cream cheese – softened
1 Large tomato – chopped
1 ½ Cup shredded lettuce
1 small can of black olives – drained
1 small can jalapenos – drained
1 Jar chunky salsa (flavor/spiciness to your liking)
8 oz. shredded cheddar cheese
Spread the cream cheese on the platter in an even thickness. Layer first with salsa evenly so the cream cheese is just covered. Then add lettuce and cheese, lightly press so it sticks to the cream cheese. Then top with your toppings! Black olives, tomatoes and jalapenos. If you lightly press when done, it eliminates the rogue topping fall while you scoop!
Serve at room temperature so you can scoop the cream cheese without a party foul chip breakage.