Taco Dip

• 8 ounces cream cheese, softened
• 1 (16 ounce) container sour cream
• 1 (1 1/4 ounce) package taco seasoning
• 1 12-2 cups shredded taco cheese
• 1 12-2 cups shredded iceberg lettuce
• 14 cup sliced black olives
• 14 cup sliced green olives
• 14 cup sliced green onion
• 12 cup sliced grape tomatoes
• 1 (16 ounce) bag tortilla chips

1. Put the cream cheese, sour cream and taco seasoning in a mixing bowl.
2. Mix with an electric beater unil blended and smooth.
3. Use a spatula to spread the mixture on a large serving platter.
4. I have used a large round platter, or a cookie sheet.
5. Both work well.
6. Make sure it is an even layer across the whole platter.
7. The key to this dip is to be generous with all of the toppings.
8. Don't let it look sparse.
9. Next sprinkle the cheese across the platter.
10. Layer the lettuce on top of the cheese.
11. Then put the olives, onions and tomatoes on top of the cheese.
12. You can use more of the toppings than noted in the above ingredients.
13. I am estimating.
14. Refrigerate for at least 2 hours before serving.
15. I like to serve the dip with the small, round, bite-size tortilla chips.

cream cheese, sour cream, taco seasoning, taco cheese, black olives, green olives, green onion, grape tomatoes, tortilla chips

Taken from www.food.com/recipe/taco-dip-323489 (may not work)