Taco Dip
User Reviews
5
Taco Dip
Description
Taco Dip features a combination of salsa and canned chili mixed with cream cheese and sour cream to create a creamy base. Shredded cheddar cheese is added and melted into the dip over gentle heat, resulting in a smooth, cohesive texture. The use of both cream cheese and sour cream adds a rich creaminess, balancing the tanginess of the salsa and the spice from the chili.
To prepare, all ingredients are combined in a saucepan and heated gently while stirring until uniform and melted. The final dip serves well heated as a companion to tortilla chips. This dish suits social gatherings or as a casual appetizer.
The recipe notes mention that this dip can also be prepared using a microwave by heating in short intervals until smooth and warm. Lower fat versions of cream cheese and sour cream can be used without altering the overall character of the dip.
Ingredients
- 12 ounces salsa
- 15 ounces canned chili
- 8 ounces cream cheese
- 16 ounces sour cream
- 16 ounces cheddar cheese shredded
Instructions
- Place all ingredients in a medium-sized saucepan over medium heat.
- Heat gently and stir until the mixture has a uniform consistency and the cheese has melted.
Notes
- Serve Taco Dip warm with your choice of tortilla chips.
- It can be made in the microwave by heating in 30 to 45 second intervals, stirring between, until smooth.
- Light or fat-free cream cheese and sour cream are suitable substitutes if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 374 kcal
% Daily Value*
| Calories | 374kcal | 19% |
| Carbohydrates | 8g | 3% |
| Protein | 14g | 28% |
| Fat | 31g | 48% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 96mg | 32% |
| Sodium | 634mg | 26% |
| Potassium | 373mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 1610IU | 32% |
| Vitamin C | 62.1mg | 69% |
| Calcium | 415mg | 42% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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