Now that we're into September, we know that the temperatures will soon become cooler and the leaves changing colors. It's this time of the year that we start watching football and having tailgate picnics. With that comes some good food for snacking! Let's whet our appetites with a recipe for "Mexican Hot Dip", which is a layered dip that's good eating and appealing to look at. It's also very easy to make and there's no cooking involved!
The recipe begins with a creamy layer, made up of whipped cream cheese, sour cream, Tabasco sauce and taco sauce. All of this is mixed together and spread on a large platter. If you don't have one of these platters, you can use a round casserole dish. This is topped with layers of chopped green pepper, tomatoes, green onions, shredded lettuce, sliced ripe olives and grated sharp cheese. What's really great about his dip is that you can use as much of each of the topping ingredients as you desire. I like to use a combination of red and green bell peppers, which give it more color. Serve this along with some nacho or taco chips and it's very good and a great conversation piece!
The recipe calls for whipped cream cheese, which can easily be found in the cheese section of the grocery and is packed in a tub. This makes blending it with the sour cream and other ingredients easy to do. For the sour cream, you can use reduced-fat or even fat-free sour cream, if you choose. However, I don't recommend using fat-free cream cheese. Reduced fat, also known as Neufchatel cheese, will work well, but to me, the fat-free version doesn't have the flavor compared to regular or reduced-fat cream cheese.
This dip isn't very hot, in terms of spiciness. If you would like it hotter, you can use the hot taco sauce and adjust the amount of Tabasco sauce according to your own taste. Otherwise, it's mild and it won't work your sinuses over!
While on the subject of Mexican food, I did an article on "Grilling the Mexican Way", which includes a recipe for "Grilled Fajitas". To get the recipe, follow this link:
When you plan to entertain or watch sports on TV this fall, make a batch of this dip when the "munchies" show up!
MEXICAN HOT DIP
- 1 (8 oz.) carton whipped cream cheese
- 1 cup sour cream
- 1 tablespoon Tabasco sauce
- 1 tablespoon taco sauce (mild or hot, according to preference)
- chopped green and/or red pepper
- chopped tomatoes
- chopped green onions
- shredded lettuce
- sliced ripe olives
- grated cheddar cheese
- nacho or taco chips for serving
Cream together the whipped cream cheese, sour cream, Tabasco sauce and taco sauce. Mix until smooth. Spread thin on a large platter. Top with layers of peppers, tomatoes, green onions, shredded lettuce, sliced ripe olives and cheddar cheese. Serve with nacho or taco chips.