Taco Dip

Name: Taco Dip
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 12 servings
Cuisine: Tex-Mex
Ingredients: 2 tablespoons neutral oil, such as vegetable oil; 1 1/2 teaspoons chili powder (see notes); 1 1/2 teaspoons ground cumin; 1 1/2 teaspoons garlic powder; 1 1/2 teaspoons dried oregano; 1 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume; 1/2 teaspoon smoked paprika, plus more for garnish; 1 medium white onion (8 ounces; 220 g), finely chopped (about 1 cup); 2 tablespoons (30 ml) water; 2 tablespoons (30 ml) fresh lime juice (from 1 lime); 2 cups (480 ml) sour cream; 12 ounces (1 1/2 cups, 330 g) softened cream cheese; 4 ounces (113 g) finely shredded iceberg lettuce (about 1 1/2 cups shredded); 1 ounce (30 g scallions, thinly sliced (about 1 cup)); 1 1/2 cups finely shredded Mexican-style cheese blend (6 ounces; 170 g); 1 avocado, diced into 1/4 inch pieces; 4 ounces (113 g) plum or Roma tomatoes, diced into 1/4-inch pieces (about 1 cup); 1/4 cup drained sliced pickled jalapenos (2 ounces; 56 g); 1/4 cup drained sliced black olives (2 ounces; 56 g); Hot sauce or taco sauce; Chopped cilantro; Tortilla chips or crudités, for serving

Total time: 30 min
servings: 12 servings
Dish type: Starter

Contains milkVegetarianPescatarianPork-freeAlcohol-freeGluten-freeKosher : to verifyHalal : to verify

Prep

20 min

Cook

10 min

Total time

30 min

Ingredients

servings

2 c. à soupe neutral oil, such as vegetable oil
1 1/2 teaspoons chili powder (see notes)
1 1/2 teaspoons ground cumin
1 1/2 teaspoons garlic powder
1 1/2 teaspoons dried oregano
1 c. à café Diamond Crystal kosher salt; for table salt, use half as much by volume
1 /2 teaspoon smoked paprika, plus more for garnish
1 medium white onion (8 ounces; 220 g), finely chopped (about 1 cup)
2 c. à soupe (30 ml) water
2 c. à soupe (30 ml) fresh lime juice (from 1 lime)
2 tasse (480 ml) sour cream
12 ounces (1 1/2 cups, 330 g) softened cream cheese
4 ounces (113 g) finely shredded iceberg lettuce (about 1 1/2 cups shredded)
1 ounce (30 g scallions, thinly sliced (about 1 cup))
1 1/2 cups finely shredded Mexican-style cheese blend (6 ounces; 170 g)
1 avocado, diced into 1/4 inch pieces
4 ounces (113 g) plum or Roma tomatoes, diced into 1/4-inch pieces (about 1 cup)
1 /4 cup drained sliced pickled jalapenos (2 ounces; 56 g)
1 /4 cup drained sliced black olives (2 ounces; 56 g)
Hot sauce or taco sauce
Chopped cilantro
Tortilla chips or crudités, for serving

Method

1
In a large skillet, heat oil over medium until shimmering. Add chili powder, cumin, garlic powder, oregano, salt, and smoked paprika, and stir until fragrant, about 30 seconds. Stir in onions, water, and lime juice and cook, stirring occasionally, until onions soften and a light sauce forms, about 4 minutes. Transfer the mixture to a plate or small bowl to cool slightly, about 5 minutes.
2
In a large bowl with a handheld electric mixer, beat sour cream and cream cheese on high speed until smooth, about 1 minute (alternatively, whisk vigorously for about 3 minutes). Add cooled onion mixture and continue beating on low speed, or stir until well combined, about 1 minute.
3
Spread mixture evenly in a shallow 10- or 11-inch serving bowl. Top evenly with lettuce, scallions, cheese, avocado, tomatoes, jalapeños, and olives. Finish with a drizzle of hot sauce or taco sauce and sprinkle with cilantro. Serve with tortilla chips or crutités.

Nutrition

calories: 319 kcal
fatContent: 28 g
fiberContent: 4 g
sugarContent: 5 g
sodiumContent: 388 mg
proteinContent: 7 g
cholesterolContent: 62 mg
carbohydrateContent: 11 g
saturatedFatContent: 13 g
unsaturatedFatContent: 0 g

Indicative values from the source, for the original recipe.

Source : seriouseats

Reviews

★★★★★

—

No ratings yet

Loading…

Comments

No comments yet. Be the first to share your thoughts!