How To Be The Hit Of The Party

I'm about to let you in on one of biggest secrets. And, it's super easy. You just show up at a party with this dip:

Seriously.  We've been making this taco dip for years, and it lives up to its name every time: "Gone In A Flash Taco Dip." It's from a cookbook called "For Goodness Taste," released by the Junior League of Rochester...that's Rochester, NY, my hometown!  I think the book came out in the late 90's but, this recipe from it is as fresh as ever.  Needless to say, I've brought it to several gatherings over the years, often to a group of new friends after having moved to a new city, and let's just say, I'm pretty popular before the night is over. :)  So here's what you need:

The stuff...and the first 2 layers. Oh, and wine for sustenance.

• Iceberg Lettuce (less than a head)
• Green Peppers (one should work, 2 if you're a green pepper fan!)
• White/Yellow Onion
• Tomatoes (I prefer Roma, about 4)
• Black Olives (I cheat and buy a can of the already chopped olives)
• 8oz. package shredded cheddar cheese (or Mexican, taco, fiesta, etc...)
• 8oz. cream cheese, softened
• 8oz. sour cream
• Jar of taco sauce
• One package taco seasoning

1. In a bowl, mix together the cream cheese, sour cream and taco seasoning. Spread as the base on a large platter, or sometimes I use a 13x9 pan or Tupperware container if I'm transporting. On top of this goes the taco sauce, just spread it out with a spatula.

2. So this next part takes a little time.  Chop up all the veggies and layer! (See below for another secret on speeding up this process a bit...)  I generally layer in the following order: onions, green peppers, lettuces, tomatoes, black olives and the topper, lots of cheese! 

3. Grab some tortilla chips, dig in, and get ready to be praised!

Okay, so here's a few tricks of the trade I've learned over the years...  To speed up the chopping, and to avoid slicing a finger off, get your hands on this chopping genie, the Vidalia Chop Wizard.

Honestly, when I think back to the time my poor mother used to spend chopping all the veggies by hand...or when we got older, the time my brother and I spent after it was added to our list of chores...it makes this chopper invaluable.  No electronics involved, just place the veggies on the square cutting part and press down. I've used a food chopper in the past, but the veggies can get a little too chopped and there's a lot of juice to deal with.  This guy chops in two sizes, neat little bites, that collect in the container on the bottom.  Okay, you get it, I love this chopper, so I'll stop going on about it (also makes taco nights a breeze!)... But this is also why I don't measure anything.  I just chop as I go along, enough to cover each layer, so I make only as much as I want.  I usually use the small blade for all the veggies, except the lettuce, for which I use the larger blade...but that's my control freak side coming out. Use whatever size you please. :)

Oh, and it's not hard to make a low-cal/low-fat/not totally terrible for you version! After all, it's mainly vegetables. Just swap low-fat or fat-free sour cream and cream cheese to make the base, and use low-fat shredded cheddar.  While the FULL fat version tastes the best (like, duh), I've made the healthier version and honestly, there's enough flavor between the taco seasoning and the plethora of veggies, that it's still delicious. You can also serve with pita chips, or wheat thins.

How cool do the layers look?!

So that's it! Check out the sweet final product. I brought it to a get together with my boyfriend's family over the weekend, and not to toot my own horn, it was its usual hit, which always gives me a warm fuzzy. I just love bringing a little food happy to others!  Let me know if you make it, and share all that praise you receive!