Mount Diablo Taco Dip Recipes

DIABLO DIP

Steps:

• Blend taco mix into sour cream and refrigerate for at least an hour or up to several hours. On an oversized platter layer the avocado on the bottom, bringing it almost to the platter rim. Top with the sour cream mixture, making a smaller ring. Sprinkle on the Monterey Jack cheese, then the cheddar cheese. Next layer the olives, followed by the tomatoes and top with the scallions. Serve with chips to scoop.

TACO DIP RECIPE BY TASTY

Steps:

• For the dip, cook ground beef until brown. Add taco seasoning and stir. Set the beef aside and cook chopped poblano pepper.
• In a saucepan, combine all cheese Pretty much any amount of each will work. Melt over low heat. Stir in milk as needed to reach a medium-thick consistency.
• Add beef and pepper. Stir until well combined. You may need to add more milk at this point.
• For the bowl, preheat oven to 375°F (190°C ). Take a large flour tortilla and warm for a few seconds in the oven. Spray the outside of upside-down oven-safe bowl with canola oil and press tortilla over the top. Cook in oven until brown.
• Fill tortilla bowl with dip.
• Nutrition Calories: 2214 Fat: 156 grams Carbs: 92 grams Fiber: 1 grams Sugars: 59 grams Protein: 107 grams
• Enjoy!

TACO DIP I

Steps:

• In a medium-sized mixing bowl, combine cream cheese, sour cream and taco seasoning. Spread this mixture in a 9-inch (or a little larger) round serving dish. Top the mixture with lettuce, Cheddar cheese, tomatoes, bell pepper and black olives.