Taco Salad Dip {Customizable & Meatless Options Too}

Taco Salad Dip
This Taco Salad Dip was always my mom’s go to dish for a family reunion and the first dish to be emptied when it got there. It’s easy to make, easy to customize and great for beating the urge for a taco during the warm days of summer.

Taco Salad Dip

8oz Sour Cream
8oz Cream Cheese
1/2# Taco Meat – cooled
4oz Shredded Cheese
Tortilla Chips

Top with Lettuce/Tomato/Onion/Black Olives or other taco fixings as desired

Mix Cream Cheese and Sour Cream. Spread mixture into casserole dish. Layer taco meat, cheese and selected veggies. Chill. Serve with chips on the side to dip.


**For a meatless option: blend 1/2 packet of taco seasoning in with the cream cheese/sour cream mixture**

There are just so many ways you can customize this dish. When I make it for family events I usually end up breaking it up into a couple smaller Glad or Ziploc containers (find them on Amazon here) and leave onions and tomatoes off one dish and put them in the other. I’ve also made the meatless version when I’ve had the craving for Taco Salad Dip and didn’t happen to have taco meat or hamburger ready to go for it.


(This post may contain affiliate, referral links or have been paid. Please see the disclosure policy.)

Pulled Chicken BBQ

Pulled Chicken BBQ

8 Large Boneless, Skinless Chicken Breasts
1 Cup Olive Oil
Season to taste

Add to slow cooker and cook on low for 8 hours. Use forks to pull apart after 8 hours.

Add 1 18oz BBQ Sauce, mix in.

Allow to simmer for another hour or so, then serve.


(This post may contain affiliate, referral links or have been paid. Please see the disclosure policy.)

Easy Sushi Recipe

(Some of the links in this post may be my affiliate or referral links, using them supports this site. Please see my Disclosure Policy.)

I found the Jasmine Rice for $3.69 (3 dry cups, makes approx 12 cups cooked) and the Nori Wrappers $2.49 for a 10ct pack.

Sushi Recipe

Basics for 6 rolls:

2 Cups Water
1 Cup Jasmine Rice
3 Nori Wrappers – broken in half

Now, you need to decide what to put in them. Though I do limited amounts of raw fish, I tend to prefer sushi varieties that do not have raw fish in them.

Three basic rolls:

California Roll – 1 stick Crab meat (I used imitation sticks), 2 slices Avocado and 4 long/thin stirps Cucumber

Avocado Roll – 2 slices Avocado, Cream Cheese and 4 long/thin stirps Cucumber

Cream Cheese Roll – Cream Cheese, 1 stick Crab meat and 4 long/thin stirps Cucumber

You start by cooking your Jasmine Rice per package directions. This becomes the “sticky” rice you need. While that is cooking, it’s a good idea to prep your other items. Then you lay the Nori on your “mat”. I didn’t have a sushi mat, so I used wax paper. But, if you want to do it a little easier you can check out the Sushi Roll Makers available on Amazon as well: Japan Sushi Roll Mold /Maker (Small) and Sushezi Sushi Made Easy.

Layer the rice on top of the Nori, then flip it over. There is no need to wet the Nori, it will absorb the moisture it needs from the rice.

Add your other items.

Roll, pressing tight as you go.

And you have a roll.

Pretty, right? It was my first time!

A couple of the rolls came out better than the others, but still VERY edible.


(This post may contain affiliate, referral links or have been paid. Please see the disclosure policy.)