This creamy taco dip is staple appetizer in our house - especially during the holidays. It's easy to whip up, can be made ahead of time, and the toppings can be customized.
1cupshredded Mexican blend cheeseor cheddar and Monterey Jack
¼cupsliced black olives
2-3scallionssliced
Instructions
In the bowl of a stand mixer fitted with a whisk attachment, combine the cream cheese, sour cream, salsa, and spices. Mix until combined and light and fluffy.
If time allows, transfer to a container and refrigerate overnight.
Spread the dip mixture on a platter. Top with shredded cheese, olives, and scallions. Arrange tortilla chips around the edge of the platter. Serve and enjoy!
Notes
Yields approx. 2 ½ cups.
Start with room-temperature cream cheese. It will blend much more smoothly with the other ingredients.
Mix the dip using a stand mixer fitted with a whisk attachment. This creates a lighter, almost whipped, and creamy consistency. A paddle attachment or hand mixer can also be used.
Make the dip ahead of time. This is not only convenient but allows for the flavors to blend. When ready to serve, spread on a platter and garnish with your favorite toppings.
Store leftovers for up to 3 days in an airtight container.
If storing the dip for 2-3 days, the juice from the salsa may start to separate. Simply stir the dip together to incorporate before serving.