Taco dip

Taco dip



  • pkg - 2 oz
  • sour cream - 2 c
  • seasoning salt - 1 tsp
  • salsa - 8 oz
  • medium onion, chopped - 1 item
  • green pepper, chopped - 1 item
  • tomatoes, chopped - 2 item
  • grated Cheddar cheese - 1 c
  • grated Monterey Jack cheese - 1 c

How to make taco dip:

Be careful of your selection. Do not choose too young. When once selected, give your entire thought to preparation for domestic use. Some insist on keeping them in a pickle, others are constantly getting them into hot water. This makes them sour, hard and sometimes bitter. Even poor varieties may be made sweet, tender and good by garnishing them with patience, well sweetened with love and seasoned with kisses. Wrap them in a mantle of charity. Keep warm with a steady fire of domestic devotion and serve with peaches and cream. Thus prepared, they will keep for years.

Recipe categories: Appetizers, Dips, Tex Mex.

Taco dip
Average rating: 3.9 of 5, total votes: 8
Cook. Time: PT35M
Total Time: PT35M

Cause of complaint:

Related ingredients:
pkg, ground beef, dried bread crumbs, cans tuna, drained, bulk sausage, jar chili sauce, chopped hard-cooked eggs, sugar-free vanilla instant pudding mix, boiled eggs, split lengthwise
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