I love dinners that you and your guests have to build yourself. It is fun adding your own flavors to your meal. I made fresh guacamole, and fresh salsa as a condiment. I marinated both chicken and flank steak for this recipe so my guests had a choice. I also sauteed onion slices and red pepper strips.
This recipe was taken from The Best of Bridge – The Best of the Best and more.
2 lbs flank steak (1 lb serves 3 people) or 3 chicken breasts, skinned, boned and halved
1/2 cup vegetable oil
1/3 cup fresh lime juice
1/3 cup red wine vinegar (eliminate for chicken)
1/3 cup chopped onion
1 tsp sugar
1 tsp oregano
Salt and pepper to taste
1/4 tsp cumin
2 garlic cloves, minced
6 large flour tortillas
Onion slices, sauteed
Green and red pepper strips, sauteed
Guacamole, sour cream and salsa
1. Combine marinade ingredients in shallow casserole. Score both sides of steak. Add meat. Cover and refrigerate several hours. Remove from marinade and BBQ. Slice in thin strips across the grain. Wrap in warm tortillas with onions and peppers and any or all of the other toppings.
I found this recipe on allrecipes.ca. I have had this taco dip many times made by various people throughout the years. This dip seems to be quite the classic. I searched through the many reviews on this recipe and people have commented that they’ve made it for their kids and now their kids make it for their kids. Obviously, this one has been around for quite some time.
In the reviews, I noticed that some people used 8 ounces of cream cheese and 8 ounces of sour cream (instead of the 16 ounces asked in the recipe). I used the full 16 ounces of sour cream since my husband isn’t a big cream cheese fan and I wanted to see if the cream cheese taste was still strong…and it isn’t. I used low-fat versions of both the cream cheese and sour cream.
Be sure to use a hand mixer or food processor to smooth out the cream cheese before adding the sour cream and taco seasoning, since your base will come out super lumpy. I made mine in the afternoon and threw it in the fridge. I then assembled the veggies and cheese on top before my guests arrived.
In the reviews I noticed that some people added salsa on the base before adding the vegetables on top. You can use whatever veggies you like really, some people added red onion to theirs. In my dip, I omitted the bell pepper and used a Tex-Mex cheese mix. I also served my dip with multi-grain tortilla chips.
This recipe makes 25 servings.
1 (8 ounce) package cream cheese, softened
1 (16 ounce) container nonfat sour cream
1 (1.25 ounce) package taco seasoning mix
1/4 head iceberg lettuce – rinsed, dried, and shredded
1 cup shredded Cheddar cheese
3 chopped tomatoes, seeded
1 green bell pepper, chopped
1 (2.25 ounce) can black olives, drained
1. In a medium-sized mixing bowl, combine cream cheese, sour cream and taco seasoning. Spread this mixture in a 9-inch (or a little larger) round serving dish. Top the mixture with lettuce, Cheddar cheese, tomatoes, bell pepper and black olives.