A few years ago I went on a cheese ball craze. I couldn’t make myself stop coming up with new recipes and I sort of went somewhat overboard with making them. It’s all kind of a blur now, but I think that my family may have decided that I needed an intervention and may have hidden the cream cheese from me.
The need for the intervention was all my son in-law’s fault. I already had a favorite cheese ball recipe of my own, but Tim got me started on a Ranch Cheese Ball that his mom makes. One thing lead to another and pretty soon there were cheese balls everywhere–and I’m not talking about my family.
This dip was originally a cheese ball. Excellent, by the way. But, for my own sake and the lessons learned during the intervention phase, I have turned this into a dip. All you have to do to make a cheese ball into a dip is to thin out the mixture, substituting some of the cream cheese with sour cream. I also added lime juice and ta-da, it became a dip!
Taco Cheese Dip
Ingredients
- 1 (8 ounce) package cream cheese, softened
- 8 ounces grated cheese suggested: colby-jack, pepper-jack, jack and cheddar mix, or a packaged Mexican cheese blend
- ¾ cup sour cream, depending on preferred consistency may need a little more depending on the desired consistency of the dip
- 3-4 green onions, finely chopped, use some of the green tops for color
- 1 package taco seasoning mix
- juice of 1 lime
- cilantro, optional for garnishing
Instructions
- In the bowl of a stand mixer, combine softened cream cheese and cheese, mixing until well blended.
- Add sour cream, onion, taco seasoning mix, and lime juice; mix well.
- Chill, covered, for 1-2 hours or until ready to serve.
- May be garnished with chopped cilantro leaves, if desired, or simply dressed with a whole cilantro leaf on top. Serve with tortilla chips of choice.
SavoringTime in the Kitchen
I see cheese balls making a ‘come-back’ 🙂 This one sounds great. Happy New Year!
Terri @ that's some good cookin'
Yeah, me too. I don’t feel like I need to hide in shame if I admit that I actually still make and eat these! Happy New Year to you, too! Thanks for dropping by and leaving a message.