https://tops.ads.webstophq.com/Recipes/Detail/2061/American_Original_Taco_Dip
Honor our Heroes with this Memorable and Festive dip for Memorial Day!
Yield: 18-20 servings
Preparation Time: 45 min; Cook Time: 0 min
2 | packages | (8 ounces each) cream cheese, softened | |
|
|||
1 | jar | (16 ounces) chunky salsa | |
|
|||
1 | cup | (8 ounces) sour cream | |
|
|||
8 | ounces | Wisconsin Aged White Cheddar cheese, shredded | |
|
|||
1/2 | cup | chopped green onions | |
|
|||
3 | bags | (9 ounces each) blue corn tortilla chips, divided | |
|
|||
2 | blocks | (8 ounces each) Wood River Creamery Original Cheddar Gruyere | |
|
|||
1 | cup | quartered grape tomatoes | |
|
|||
1 | large sweet red bell pepper, chopped (1 cup) | ||
|
Beat the cream cheese, salsa, sour cream, Cheddar and green onions in a large bowl until blended. Spread cheddar mixture in the bottom of a 13 x 9-inch baking dish.
Measure 1 cup crushed tortilla chips; set aside the remaining chips for serving. Arrange the crushed tortilla chips in a rectangle on top of the cheddar mixture, about 5 x 4-inches.
Cut 1 block (8 ounces) of Original Cheddar Gruyere in half into two blocks, each about 1/2-inch thick. Cut slices with a 1 1/2-inch star cookie cutter, using the handle of a small spoon to press and release cheese from cutter at star points. Place stars on chips. Shred 2 cups (8 ounces) from the remaining Original Cheddar Gruyere.
Combine tomatoes and red bell pepper in a medium bowl. For stripes, arrange tomato mixture and shredded Cheddar Gruyere in alternating rows, each about 1-inch.
Cover and refrigerate for at least 1 hour or until serving. Serve with the reserved tortilla chips.
Please note that some ingredients and brands may not be available in every store.
https://tops.ads.webstophq.com/Recipes/Detail/2061/
Be the first to comment on this recipe!
Add a Comment Login