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This is one of my kids' favorite summer "things" - it can be served in on a pizza sheet or pie plate as an appetizer for a party or in a flat soup bowl for a cool, light meal. You can also use the base of the dip and serve it alone with corn chips. Use "lighter" versions of the ingredients to cut down on the fat content.
Taco Salad Dip
8 oz. cream cheese, softened
8 oz. sour cream
1 packet taco seasoning
chopped or shredded lettuce
shredded cheddar or monterey jack cheese
chopped tomato OR drained salsa
Blend together cream cheese, sour cream, and taco seasoning until no lumps remain. Chill for at least one hour or overnight. Spread about 1/4" in the bottom of a flat dish. Sprinkle with lettuce, tomato, and cheese. Serve with corn chips.
Can also top with chopped olives, browned meat, shredded chicken, black beans ... but we like it simple and just use the ingredients I noted in the recipe.