This recipe has been in my family for years! It’s an easy, delicious crowd pleaser! If you have volunteered to bring something to a family or office celebration, this dip plus a bag of tortilla chips is what you need! The recipe is really easy. There’s no baking. Just open a bunch of ingredients, blend some, layer all, and refrigerate. One tip: put shredded cheese on the bottom of the dish and also below the layer of lettuce and tomatoes to absorb the liquid that will inevitably come out of those two layers.

Mexican Dip

Ingredients:

16 oz. sour cream

Small jar of taco sauce: use mild, medium or hot, whichever your eaters will like. Also, I prefer the Taco Bell brand and we use Mild most of the time. Once in a great while we will use Medium.

16 oz. shredded Mexican cheese (we buy the blend of 4 cheeses, but the blend of 2 cheese is fine).

Iceberg lettuce, chopped to bite-size pieces.

1 beefsteak tomatoes, cut and remove seeds; chop into small pieces.

1 small jar black olives.

Directions:

Sprinkle grated cheese in bottom of 9×13 or round pie dish. This is to help absorb liquids.

Mix sour cream and taco sauce. Spread over cheese in dish.

Sprinkle with more cheese.

Layer with chopped lettuce, followed with chopped and deseeded tomato, and then black olives.

You can sprinkle with more cheese if you have a little remaining in the cheese bag.

Refrigerate for two hours before serving with tortilla chips.

Enjoy!

Did you read about my Cinco de Mayo post? I shared this recipe and some links to Amazon. See my blog post here: https://livingwithdana.com/2024/05/cinqo-de-mayo-make-it-a-fun-day/

Here’s an example of my Amazon affiliate link:

This page has a lot of Mexican dip and party pieces: #Amazon #affiliate #link https://amzn.to/3UKkfEm

Thank you for reading my blog and have a great day!