14 January, 2015

Redo: Updating Linda's Taco Dip

This layered dip recipe uses several convenience products, however if you like, you could prepare homemade guacamole and salsa to use here. 

Linda's Taco Dip

Linda's Taco Dip ingredients (6)
Makes one (7- x 11-inch) dish
2 (8-oz. US / 227g) containers Wholly Guacamole® Classic dip *
1 (16-oz. US / 453g) carton Daisy Light® Sour Cream (you may have extra)*
1.5 cups salsa
1.5 cups shredded mozzarella cheese (or more according to personal preference) *
1 (2.25-oz. US / 63g) can sliced ripe (black) olives, well-drained

For serving
1 (11-oz US / 311g) bag Doritos® Nacho Cheese Flavored Chips or
Doritos® Cool Ranch® Flavored Chips or
Tortilla chips

Linda's Taco Dip Directions
In a (7- x 11-inch) baking dish, and beginning with the guacamole, layer ingredients in the order listed above, ending with the olives on top. 

Cover tightly and chill in refrigerator for up to two (2) hours before serving with chips. For optimum flavor and appearance, use within twenty-four (24) hours.

* Linda's Taco Dip notes
  • Since all guacamole turns brown when exposed to the air for more than about one (1) hour, and fat free sour cream starts to "weep" after just a little more time, this is a dish to assemble on the day you serve it. 

Kroger brand Peakfection Traditional Guacamole 

  • I think 12-oz. sour cream is plenty for this (7- x 11-inch) dish; however, I used the entire carton rather than waste the surplus. You can halve the Daisy Light® Sour Cream 40-calories per serving (2 Tbsp / 30g each) to 20-calories, and the fat calories from 25g to zero by using fat free sour cream; I used the Kroger store brand for this comparison.   

  • Over the years, I've used a number of different tomato salsas in this recipe. My current favorite is another Kroger store brand, Private Selection® Chipotle Chili Pepper Salsa. Use what you like.

Using only one cup shredded mozzarella

  • In the batch photographed here, I used shredded mozzarella cheese; however, I prefer using finely shredded mozzarella (click here for photo).

Using 1.5 cups shredded mozzarella

Using one small (2.25-oz. / 63g) can sliced ripe olives

You might like 
Linda's Taco Dip (Original 1981 recipe) 
Layered Taco Dip

Appetizers and Snacks > Cold dips / spreads

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