This recipe has basically four steps:
Brown the ground meat, drain and add taco seasoning
Combine the sour cream, cream cheese, taco seasonings
Layer cream cheese mixture on your platter first then your meat
Arrange on your platter with your favorite toppings
In a large cast iron skillet, brown 1-2 pounds of ground meat. The package I bought was 1.67 pounds and I used 80% lean ground beef. When the meat is cooked, drain it, use some water to help drain and get the fat off, place back into the skillet and add a packet of taco seasoning. Take off heat and mix until meat is coated with seasoning. Don’t be afraid to add extra herbs and spicy seasonings if you like. Let cool while you make your cream cheese mixture.
Combine sour cream, cream cheese, 1 pack of taco seasoning (I used Ortega) and mix well to make sure all the lumps are out of the cream cheese. Note: Allowing it to get to room temperature is always best. Mix with heavy wood spoon or mixer. I did both.
Then it’s time to create a beautiful, colorful, appetizer. I chose to add my dip mixture in the middle of a round decorative plate surrounded by lettuce and chips (notice how I chose Doritos because of the color which matched the witch). I topped with sour cream, shredded cheese, and tomatoes (I bought the squeeze container for the cream cheese squiggles for easy use) and cut my little spiders from the black olives.
How to make olive spiders:
If you buy olives that are pre-sliced, use two halves to make a whole which would be the body and use the cut olives to make the legs.
If you buy whole olives, use one olive to make the body and cut olives into slices to make the legs.
How long does taco dip stay good for?
Make sure your taco dip doesn’t sit out on the counter for more than 2 hours. Keep it covered in the fridge if you want to eat some later in the day. It will last in the fridge for 3-4 days.
Suggestions for taco dip toppings:
Sausage and beef cooked together
Hot pepper flakes
Horse radish sauce
To keep the meat from drying out in the refrigerator, add salsa to it while cooking.
Olive Spider Taco Dip
- 1 14 oz sour cream
- 1 1.5 oz squeeze pack of sour cream
- 1 2.25 oz black olives, sliced
- 1 8 oz cream cheese, Philadelphia
- 1 1.67 pounds ground beef
- 2 packs Ortega taco seasoning
- Extra Sharp shredded cheese, iceberg lettuce, tomatoes (diced and canned), chips of choice for toppings
- Brown ground meat, drain, add 1 packet of Taco seasoning, let cool
- While meat is cooling mix sour cream, cream cheese, and 1 packet of Taco seasoning
- Spread cream cheese mixture on dish and top with ground meat
- Top with lettuce, tomatoes, cheese, sour cream. Use chips of choice. Create olive spiders and place on top.
Two Adorable Labs has become a collection of all that I love. I’ll send one post each week on things that bring me joy on animal health, home decor, and food recipes for humans and our furry friends. I hope you enjoy these posts and much as I do creating them!
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