Taco Dip

I played soccer back in college, and we had--without a doubt--the best parents in the conference (maybe even the country). They were not only loyal supporters, but also excellent chefs. Whenever possible, local parents would host the teams for dinner during road games so that we weren't stuck eating fast food, and for home games they'd bring us snacks and Gatorades for after the game. Even when we would travel during the off-season for indoor tournaments and such, there always seemed to be a parent willing to house (or at least feed) a rambunctious group of college students. They were awesome.

Even more awesome, though, was the fact that during my senior year the parents got together and complied their (and the team's) favorite recipes into a cookbook. And once I got my hands on one of those cookbooks, this was the first recipe I made. And made again. And again. I won't say how quickly a group of us girls used to be able to eat through a batch (and perhaps even a double batch) of this stuff--just take my word on it and make it for your next party. I promise it won't disappoint.

Taco Dip
(courtesy of Mary C. and the Wartburg Soccer Cookbook)

1 package cream cheese (8 oz)
1 container sour cream (8 oz)
1 packet taco seasoning mix
Toppings as desired (lettuce, shredded cheese, tomatoes, olives, jalapenos, etc)

Mix together cream cheese, sour cream, and taco seasoning mix until well combined. Spread in an even layer on the bottom of a serving platter (I usually use a 9x13 pan so I can put a lid on it and travel it easily, but it also works great to spread it in a pizza pan or other rimmed baking sheet). Sprinkle with toppings as desired. Store in the refrigerator. Serve with tortilla chips.

Did I forget to mention earlier how easy it is? Yes? Well, now you know. Seriously easy.  You have no excuses not to make it.