<< Previous Recipe (BLT Pasta Salad) | Next Recipe (Zucchini Pancakes) >>

Taco Dip

Taco Dip

This recipe has not yet been rated. Be the first.

Taco DipTaco Dip    Vegetarian, Family Favorites, Comfort Food

So memorable, Lindsay tracked down the recipe years after not being able to stop eating it at a party!

Active Time:
Start to Finish:


  • 8 oz. cream cheese (one package)
  • 2 cups cottage cheese
  • 1 package taco seasoning mix (about 1¼ oz.)
  • cup sour cream
  • 1 cup chopped lettuce
  • 4 oz. shredded sharp cheddar
  • 3 dozen ripe pitted black olives, sliced
  • 1 medium tomato, chopped
  • 1 avocado, diced
  • 1 small onion, diced
  • 1 bag tortilla chips


In food processor, blend cream cheese, cottage cheese, and taco seasoning mix. Spread mixture on round platter, about 12 to 14 inches in diameter. Refrigerate for 1 hour.

Cover cheese mixture with sour cream. Garnish with remaining ingredients, starting with shredded lettuce. Sprinkle grated Cheddar and other ingredients in concentric circles. Serve with plain, salted tortilla chips.


Lindsay makes it without the lettuce and olives. She doesn't like olives, but we have no idea what the deal is with the lettuce.

You must be signed in to leave a comment or rate a recipe. Please register or sign in here.
sign in to save to favorites


recipe type



Rena Sternberg




Storing tomatoesStoring tomatoes
Never store a tomato in the refrigerator. If you slice a tomato and don't use all of it, place the tomato upside down on a plate. Store the plate on the counter for up to 1 day.

Peeling a tomatoPeeling a tomato
To peel a tomato, bring a large pot of water to a boil. Cut an "X" in the bottom of the tomato, and place it in the boiling water for 30-60 seconds. If the tomato is not really ripe, it may take longer-- watch for the skin around the X to start to come loose. Place the tomato in a bowl of ice water, leave for about a minute, then remove. The skin should peel right off. If you only have a few tomatoes to peel, it's probably easier to simply use a vegetable peeler.

De-seeding a tomatoDe-seeding a tomato
To de-seed a tomato, cut it in half crosswise (lengthwise if you are using a plum tomato.) Holding the tomato over the sink or the garbage, scoop out the seeds in each of the cavities with your little finger.

Avocados turning brownAvocados turning brown
Avocados (and many other fruits) turn brown when exposed to air due to the action of an enzyme. To inhibit the browning, you must either minimize the exposure to air or slow the action of the enzyme. To do the former, cover the avocado with plastic wrap, making sure to press the plastic tightly against the surface of the avocado, or spray the avocado lightly with oil or cooking spray. Citrus affects the enzyme responsible for browning, which is why most guacamole recipes include lime juice, so rubbing extra avocado with lemon or lime juice will also work. Apparently, keeping the pit in guacamole only works because it keeps air away from the part of the guacamole touching the pit, and only keeps that part of it from browning.