This dip is a little sentimental for me. The original recipe is from my late mother-in-law, and I really can’t help but think of it as Karen’s Taco Dip. It makes an appearance at pretty much every family function. It’s a little way to remember her – I just love how food can evoke such strong and wonderful memories.
I’m not kidding when I say everyone – and I mean everyone loves this dip and there is literally not a teaspoonful left, EVER. The original recipe isn’t totally terrible for you, but I figured I could lighten it up and make it a little easier on the waistline. As I learned it, this recipe calls for regular sour cream and cheese – I used a mix of light sour cream and fat free plain Greek yogurt and topped it with low fat shredded cheese.
I’ll be making this for Superbowl Sunday (GO SEAHAWKS!!), most definitely. It’s regulation football food around these parts. Plus, it’s super simple to make. No cooking involved, at all.
Serve this taco dip with baked tortilla chips. It’s also great with jicama sticks or sliced cucumbers. You can even roll a scoop up in a corn tortilla with some lettuce.
However you eat it, I promise you’ll adore this simple and delicious recipe! Serve it up at your next gathering and watch it disappear!