Cream Cheese Taco Dip

 This recipe for cream cheese taco dip comes from my daughter Brenda..not that she gave me specific amounts..those I had to figure out myself but it wasn't that hard once I knew what the layers were supposed to be. I don't really like tomatoes in the raw but discovered I really like them in this recipe. This is one of those snacks you can hardly stop eating once you start.

Ingredients for the layers:

• 1/2 cup cream cheese


• 1/2 cup sour cream


• 1 1/2 teaspoons taco powder


• 1/2 cup salsa, mild, medium or hot..I used medium


• 1 cup fresh tomatoes..1 medium to large tomato, chopped


• 1/2 cup sweet green pepper, chopped


• 1 cup tex mex cheese, shredded..or your favorite blend

Layering the dip:

1. Whip together cream cheese, sour cream, and taco powder until smooth.


2. Using a spoon, smooth evenly over the bottom of a 9" pie pan.


3. Next spoon on a layer of salsa.


4. Sprinkle chopped tomatoes, and peppers on top of the salsa.


5. Cover with shredded cheese.


6. Refrigerate until ready to serve. Best served the same day but will keep for an extra day.


7. *Extras..you may add a layer of refried beans and add diced jalepenos. I would then layer refried beans over the cream cheese mixture and add the jalepenos to the tomato and green pepper layer.


8. Serve with multigrain or roasted garlic and black bean tortilla chips.