Wednesday, June 6, 2012

Cold Taco Dip

The perfect taco dip can sometimes be hard to come by. There are so many different styles and ingredients that it's hard to find one that is, essentially, just a dip with a taco flavor. But, then again, that's the beauty of food, right? The ability to create so many different variations based one one small idea is what makes creativity in the kitchen come alive. It's a matter of combining different things to achieve different results and hoping that the outcome tastes good.

Taco dip is one of those things that can be made in so many different ways to suit your own tastes and needs. There's the popular layered taco dip that has the addition of refried beans and lettuce, or a simple, tomato-based, salsa-style dip that is an awesome accompaniment to tortilla chips. This dip is pretty much just a standard cold, creamy dip with a taco-style flair. To cut back on a lot of the calories and unnecessary fat, I used 1/3 less fat cream cheese (it tastes just as good as the full fat one) and a hint of mayo and fat-free sour cream to make the dip scoop-able and smooth. I then added some taco toppings - such as onion and tomato - for flavor and texture. Leave them out, put even more whatever suits your own style! Add some diced jalapeno for a kick, throw in a little shredded cheese for taste, or add pretty much any other taco topping to bring about new flavor combinations.

Creamy Taco Dip

4 oz cream cheese, softened
2 TB mayo
1 1/2 TB sour cream
2 tsp taco seasoning (or to taste)
1 TB finely diced onion
1/2 tomato, seeded and diced
greens from 1 green onion, diced

1. Mix cream cheese, mayo and sour cream together until well blended and smooth.
2. Stir in remaining ingredients.
3. Chill for at least 1 hour.
4. Serve with chips.

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