Recipes

Veggie Taco Dip

Taco dip goes vegetarian! A meat-free version of this party favorite. You won’t even wonder where’s the beef. Delicious blends of spices and vegetables makes this a starter you won’t want to end.
Print Recipe

Course Vegetable Appetizers
Cuisine Mexican

Servings 10 servings
Calories 1838.6 kcal

Ingredients

  

  • 16 ounce(s) cream cheese (2 8-oz. pkg.)
  • 7 1/2 teaspoon(s) (1 1/4 oz.) pkg. taco seasoning mix
  • 2 cup(s) lettuce, chopped
  • 2 tomato, diced
  • 1/2 cup(s) black olives can, minced (4-oz.)
  • 1/2 cup(s) onions, finely chopped

Instructions

 

  • Let the cream cheese come to room temperature while you prepare the veggies.
  • In a bowl with a spoon or sturdy spatula, mix the cream cheese and taco seasonings until well blended and creamy.
  • Spread into the bottom of a 9×13 baking dish, smooth evenly, and top with the lettuce, then the rest of the vegetables.
  • Keep chilled until ready to serve.
  • Ready in 15 min.

Nutrition

Calories: 1838.6kcalCarbohydrates: 50.08gProtein: 30.94gFat: 166.1gSaturated Fat: 87.64gCholesterol: 498.88mgSodium: 3855.08mgFiber: 9.43gSugar: 30.4g

Keyword Tomato, Vegetables
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