Taco Dip is the quintessential McKeown family party staple. I think this has made an appearance at almost every party regardless of the season or event. Engagement party? Yep. Thanksgiving? Yep. Christmas? Definitely. The best part is that Rob loves it too; he almost immediately took to this dip. It is dangerous at parties since its so easy to eat; people can pretty easily forget that its so filling.
The best part of this dip is how simple it is. It has three ingredients: cream cheese, salsa, and taco cheese. Once you have those three you simply layer them in that order. Its best to microwave the cream cheese for a few just to thin it out and make it spreadable.
Traditionally, this is made with a jarred salsa to allow it to be made on demand for parties. That also typically makes it pretty mild, the McKeowns are not traditionally a fan of spicier recipes. That said, a fresh salsa like my Chipotle Salsa would be great to give it a bit of a smokey kick.
For an afternoon snack, we had this with a Hazy IPA from Offshoot Beer Company (a sub-brewery of Bruery in California). So many breweries seem to be making IPAs, it actually hard to find non-IPAs from many new breweries. Thankfully, Rob was in the mood for an IPA when we were at the store.
This was a really easy to drink IPA. For a California IPA, it was shockingly not overly hoppy; definitely a little more reminiscent of the new trend in fruitier IPAs from the East Coast.
- 1 Block Cream Cheese
- 1/2 Jar Salsa
- 1 Cup Shredded Taco Cheese
- Microwave the cream cheese on a plate or pie dish for 30 seconds.
- Spread out the cream cheese to cover the dish.
- Spread the salsa out in an even then layer over the cream cheese.
- Top with a coating of the shredded cheese.
- Serve with tortilla chips and enjoy.