If you were looking for a highly-addictive, semi-healthy, fresh-tasting dip to put on the table for Cinco de Mayo, you need look no further.
This recipe has been in my family for as long as I can remember. My mom used to make it all the time. She probably got the recipe off some product label but seriously who cares? It’s so good. And it’s loaded with vegetables so you can totally feel good about eating it. (wink wink, nudge nudge)
I will say two things about this recipe: 1) you must you must you must use Ortega taco sauce. I have tried this with other taco sauces and it just doesn’t turn out right. It’s too thin and runny. 2) you may use ‘light’ cream cheese, but fat-free cream cheese does not really work here either.
But like I said, you don’t need to make it much healthier. It’s loaded with veggies.
8oz cream cheese, softened to room temperature
8oz medium-heat Ortega taco sauce
Shredded iceberg lettuce (* see note *)
1 green bell pepper, diced
2 tomatoes-on-the-vine, seeded and diced
2 cups finely shredded cheddar cheese or Mexican cheese blend
With electric beaters, mix cream cheese and taco sauce until well blended. Spread in an even layer in the bottom of a rectangular casserole dish. Top with shredded lettuce, diced green bell pepper, diced tomatoes, and shredded cheese. Cover with plastic wrap and refrigerate for at least 2 hours. Serve with tortilla chips.
* NOTE * If you buy a head of iceberg lettuce and wash and chop it yourself, make sure your lettuce is very dry before adding it to the dip. Otherwise, all the water will seep off of the lettuce leaves and water down the dip.