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Taco Cheese Dip

December 30, 2011 by Terri @ that's some good cookin' 2 Comments

Mexi Cheese Dip

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!

Mexi Cheese Dip
Print Recipe

Taco Cheese Dip

This is a fun and easy Mexican-style flavored dip. The heat level is very flexible. For increased heat, use a spicier taco seasoning, pepper-jack cheese, or a few shakes of chipotle hot sauce such as Chalupa brand.
Prep Time15 minutes mins
Refrigerate up to2 hours hrs
Servings: 16 (2 tablespoon servings)
Calories: 96kcal
Author: Terri @ that’s some good cookin’

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.

Notes

For increased heat, use a spicy taco seasoning mix, pepper-jack cheese, and/or a few shakes of chipotle hot sauce. The dip may thicken as it sits. To thin it, stir in additional sour cream or a little buttermilk. 

Nutrition

Calories: 96kcal | Carbohydrates: 3g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 22mg | Sodium: 201mg | Potassium: 74mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 247IU | Vitamin C: 2mg | Calcium: 164mg | Iron: 0.1mg

You may also like:

  • Party Cheese Ball
  • Ranch Cheese Ball
  • Best Crab Dip Ever

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Filed Under: Appetizers and Dips

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Reader Interactions

Comments

  1. SavoringTime in the Kitchen

    January 2, 2012 at 13:25

    I see cheese balls making a ‘come-back’ 🙂 This one sounds great. Happy New Year!

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  2. Terri @ that's some good cookin'

    January 4, 2012 at 05:00

    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.

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Hidee Ho, Neighbor

I'm Terri - wife, mother, grandmother, nurse, blogger, former ski bum, lover of pie, family historian, and over-thinker. I created That's Some Good Cookin' because I truly believe that the best made is homemade. Join me for good food and a few belly laughs. Become an email subscriber and be the first on your block to receive my latest posts. (Look down...yep, just below where you're reading right now...see that "Stay Updated" window? It's waiting just for you!) Read More…

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