Mike's Taco Dip

Mike's Taco Dip

43
dalgal 0

"This recipe was given to me by Jeanne B. over 15 years ago at a Cub Scout banquet. I've had many, many requests for the recipe. Serve with white corn tortilla chips."

Ingredients 2 h 5 m {{adjustedServings}} servings 331 cals

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 331 kcal
  • 17%
  • Fat:
  • 28.7 g
  • 44%
  • Carbs:
  • 9.1g
  • 3%
  • Protein:
  • 11.4 g
  • 23%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 616 mg
  • 25%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Cream together cream cheese, sour cream, hot sauce, soy sauce, and lemon juice. Spread this mixture into a 9x13 inch glass dish. Layer salsa, green onions, black olives, lettuce, cheddar cheese and tomatoes over the cream cheese mixture. Cover with plastic wrap and gently press the ingredients down to tighten the layers. Chill before serving.
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Reviews 43

  1. 60 Ratings

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BETHM
3/10/2003

Wow! Everyone loved this one, and has requested this to be a "keeper." I used a can of crushed tomatoes in place of the chopped fresh, and it was still good. If you have no finely shredded cheese, other shreds will do, but the texture may not be to your liking: it is bumpy. This is a great dip.

GRAVY6
3/10/2003

This is the best 7 layer dip recipe I've tried yet. And if you use light sour cream and light cream cheese it's still just as yummy.

Jennifer Reedy Kleparek
3/10/2003

Very easy to make and tasty!! A HUGE hit at all gatherings, my 9 year old daughter requests this sometimes "just because"!