Homemade for the Holidays – Taco Dip

Day 9 is Liz from Carpe´ Season. Liz was kind enough to join in last year’s food series and I’ve been a follower of hers ever since. Her site is another feast for the eyes and tastebuds. I’m envious of her photography skills and wish I wrote as well as her. She is so funny! I find myself chuckling through her posts often. Not only that, but she is as sweet as can be. I know this because I met her in the flesh last week. The meet-up was a little chaotic with my little ones leaping off furniture at the coffee shop but meeting Liz was a definite treat. All her seasonal recipes are noteworthy but these ones especially caught my eye: Apple Cider Doughnuts, Oatmeal Craisin Halfsies Cookies, Roasted Vegetable Cheesy Pasta Bake, Strawberry Spinach Salad, Bacon-Wrapped Green Bean Bundles and Farmers Market Summer Pizza.

Hi! I’m Liz from Carpe´ Season, and I’m always happy to be a part of the great series on This HeArt of Mine.

Every time my family has gotten together, ever, for a holiday or birthday or, let’s be honest, just to eat, taco dip has been a part of our gathering. As a kid, I remember watching my aunts and older cousins circle ’round the taco dip not unlike a flock of hungry pigeons around a bread-bearing old man. And I gladly kept my distance, completely and totally disgusted by most vegetables for what was a ridiculous amount of my childhood.

Somewhere in adolescence, my tastebuds figured out what they were missing out on, and I joined the happy swarms around the taco dip, eating more than my fair share, often in lieu of actual lunch.

Just like a member of the family, this taco dip has grown over time. We used to regularly make this dip with an avocado base, but a few years ago, my older sister stumbled upon the goodness that is cream cheese mixed with sour cream and taco seasoning, and we all fell in love all over again.

When I make it, I pile on toppings like cilantro and peppers that more picky members of my family don’t like. (You have to understand that at least two members of my family don’t like cheese, and we are from Wisconsin.) But of course, you can top this tasty dip with whatever your holiday heart desires.

(Seasonal Disclaimer: Carpe´ Season is all about enjoying seasonal produce. That said, this dip is chock-full of July worthy veggies even though Minnesota is completely void of seasonal produce in December. Regardless, I’m deeming this recipe “seasonal” because it’s the holidays, and what’s more seasonal than a crowd-gathering dip?)

Taco Dip

Recipe from Liz of Carpe´ Season at http://carpeseason.com/

Ingredients

    Base:
  • • 8 oz. cream cheese, softened
  • • 16 oz. sour cream
  • • 1 packet taco seasoning
  • Toppings:
  • • app. 1 c. lettuce, shredded
  • • 1 1/2 c. sharp cheddar, shredded
  • • 1/4 - 1/2 c. onion, chopped (red or green onions are my favorites!)
  • • 1 or 2 roma tomatoes, cored, seeded, and chopped
  • • 1/2 yellow or orange bell pepper, seeded and chopped
  • • 1/4 - 1/2 c. fresh cilantro, finely chopped
  • • Juice of a 1/2 lime, or to taste
  • Other Possible Toppings: jalapenos, hot sauce, black olives
  • Also:
  • Tortilla chips for serving

Instructions

  1. Using a hand mixer, beat together the cream cheese, sour cream, and taco seasoning until thoroughly combined. Spread the mixture into a smooth layer onto a large plate using a rubber spatula.
  2. Then, add your toppings of choice! I like to add them one layer at a time, in the order listed in the ingredients, squeezing the lime juice over the top of the whole thing. I feel like I get maximum color that way. But make this dip your own and layer the toppings however you like.

Notes

You can prepare all of the ingredients ahead of time except for the lettuce and cilantro. I suggest chopping those two ingredients just before assembling the dip to keep the greens crisp. Once assembled, serve immediately. This will keep, covered in the fridge for two days, but the texture starts to get kind of questionable at that point.

http://www.thisheArtofmineblog.com/2012/12/13/homemade-for-the-holidays-taco-dip/

Thanks Liz! I can say for certain that this is completely edible. I was We were able to eat one plate full in two days and had to run to the grocery store to make another batch when it was gone. The cilantro is amazing!!! Who needs a holiday when there are ordinary Tuesday meals to fill. :)

Check out the rest of Liz’s goodness at Carpe´ Season.

Take care.

Find more Homemade for the Holidays here.

homemadefortheholidays170

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Amy Christie

Amy is a wife, mother of two and a maker. Making is her thing whether it is food, DIYs or photos of her children. Follow Amy on Facebook, Instagram, Pinterest, Bloglovin, Twitter, and through her once-a-month newsletter to keep up with the latest from this heart of mine.

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