Taco Dip

• 8 ounces, weight Light Cream Cheese
• 1 cup Light Sour Cream
• 1 package Dry Taco Seasoning
• 1 jar Salsa (mild Or Medium)
• 1 whole Tomato, Diced
• 1 cup Shredded Sharp Cheddar Cheese
• Guacamole
• 3 whole Avocados, Ripe
• 1 whole Shallot, Minced
• 1/2 whole Lemon

1. 1.
2. Make the Guacamole pit and scoop out the insides of avocados into a small bowl.
3. Add shallots and the juice of 1/2 or whole lemon (depends on how lemony you like it) and season with salt and pepper.
4. Run a knife through the bowl a few times until you get the chunkiness that you like.
5. I make my guac pretty chunky but you can use a fork to mash it if you like it smoother.
6. 2.
7. Place cream cheese in a bowl and cut it with a fork.
8. Start mixing small amounts of sour cream, using the fork to blend the two.
9. This makes it easier to blend the two smoothly vs. just having sour cream with clumps of cream cheese floating around.
10. Keep doing this until youve added all the sour cream and then mix in the taco seasoning until smooth and spread over the bottom of a 3 quart casserole dish.
11. 3.
12. Layer salsa.
13. If youre using a glass dish and want the layers to show, start at the edges and work your way in with each layer.
14. 4.
15. Layer diced tomatoes, then guac as above.
16. 5.
17. Sprinkle with cheese, enough to cover.
18. 6.
19. Cover with saran wrap (or a lid) and refrigerate until ready to eat.
20. Either way, its best after its been in the fridge for about an hour or so after the bottom layer has had a chance to firm up again.

cream cheese, sour cream, salsa, tomato, cheddar cheese, avocados, shallot, lemon

Taken from tastykitchen.com/recipes/appetizers-and-snacks/taco-dip/ (may not work)