Dig In!

Back around the time the Super Bowl aired (I apologize if recalling that game has brought any pain to my readers. Stick with me; it will be worth it.), I made a fun chili dip. It was about the same time that I decided I should try the same treatment with a taco theme. Over a month later:

Gotta say, this one is a keeper. We like mixing things up now and then by making a dipping dinner. Sometimes, that means fondue. But this simple dish is quick to put together and really fast if you happen to have leftover taco filling on hand, which has been known to be the case shortly after a monthly taco night. If you don't have the meat on hand, tossing some together can be as simple as ground meat and a seasoning packet or more involved if you have a preferred method. It's up to you.

The toppings on this dip are up to you. The ones listed cater to my family's tastes. Putting it out without chunks of creamy avocado on it would be met with the sad eyes of the youngster. Your experience may vary. Choose what will keep you from facing the sad eyes, mix up some sangria or open your favorite Mexican beer, and put out a bowl of thick, salty nacho chips, and dig in!

Taco Dip

  • 8 ounce package cream cheese
  • 1 cup shredded Monterey jack cheese
  • 1 bunch of scallions (approximately 2 ounces in weight) sliced with green tops and white bottoms separated
  • 2 cups taco meat (I used ground beef in mine, but you can use ground chicken or turkey as well), heated through
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup finely chopped lettuce
  • 1 tomato, diced
  • 1 avocado, chopped
  • Nacho chips for serving

Preheat the oven to 375° F.

In a glass pie plate or the baking dish of your choice, spread the cream cheese evenly across the bottom. Top the cream cheese with the shredded jack cheese and white part of the sliced scallions. Spread the warmed taco meat over the mixture and top evenly with the shredded cheddar cheese.

Bake, uncovered, for 20 minutes. Remove from the oven and sprinkle the top with chopped lettuce, diced tomato, avocado, and the sliced scallion tops. Serve with nacho chips.

  • Yields: 5-10 servings, depending on how hungry you are!
  • Preparation Time: 30 minutes

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