I am a fan of Mexican food in general. I like authentic Mexican food but I got to tell ya, and I am not ashamed, I am a bigger lover of Americanized Mexican food. Does that make sense? Does it make me a horrible person? Like I said, I love authenticity in food, especially Italian food, I DEMAND it, usually. Mexican food, not so much. However, give me a good dip, a fat burrito, maybe even some loaded nachos and a sombrero, and I can rock it!
Wait, did I actually forget to say a corona with lime?!? I am failing..........fast!
Regardless, this recipe is awesome, and it is a recipe from my bestie, Mel. She used to bring this to my house for parties, or make it on long nights when we would stay up talkin' girl stuff and devour a boatload of this stuff! This is an easy dip, no bake, no fuss, just a few ingredients and it will please a crowd for sure! Grab a back of tortilla chips and you are out the door! Here is the recipe..
1 8oz pkg softened cream cheese
1 8oz jar of taco SAUCE
1-2 cups shredded cheddar cheese (fine shred)
2 roma tomatoes, diced
1 4oz can of green chili's
1/2 cup black olives (optional)
1/2 cup green bell pepper, diced (optional)
In a bowl combine cream cheese and taco sauce with your hand mixer. Mix until creamy and light. Spread mixture into approximately a 9x9 baking dish or casserole. I used a round, you can use round or square. Now cover the top with your grated cheese and refrigerate 30 minutes. Sprinkle the rest of your toppings on top. I like to put the green chili's on the outside in a ring to just make it prettier. I did not use olives and green peppers on mine but those toppings are optional. Refrigerate until ready to serve.
I would not make this WAY ahead or you risk the tomatoes going mushy in the refrigerator. I loathe mushy tomatoes!! OR, as I did tonight, just put the cheese on top and save the rest of the toppings until just before you serve. I need one for Tuesday so that is what I did as well.
Enjoy this easy, yummy dip!!
Your "I love pickys" Chefwannabe