American Original Taco Dip
Prep Time
45
Cook Time
0
Difficulty
Easy
Servings
18-20
Cuisine Type
Cheese Types

Recipe Description
Celebrate bold flavors and patriotic flair with this crowd-pleasing taco dip! Its creamy, cheesy base, made from cream cheese, sour cream, salsa, Cheddar Gruyere, Gouda Gruyere, and green onions, sets the stage. Perfect for summer parties, 4th of July gatherings, or any time you feel festive.
Ingredients
- 2 packages (8 ounces each) cream cheese, softened
- 1 jar (16 ounces) chunky salsa
- 1 cup (8 ounces) sour cream
- 8 ounces Wood River Creamery Original Cheddar Gruyere, 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 Gouda Gruyere
- 1 cup quartered grape tomatoes
- 1 large sweet red bell pepper, chopped (1 cup
Preparation
Beat the cream cheese, salsa, sour cream, Cheddar Gruyere, and green onions in a large bowl until blended. Spread Cheddar Gruyere 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 Gruyere mixture, about 5 x 4 inches.
Cut 1 block (8 ounces) of Original Gouda 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 the cutter at the 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.
Recipe and photo © Dairy Farmers of Wisconsin