Lucile's Taco Salad Dip

It is Friday! And it is a holiday weekend! Time to celebrate our labor force (those who are fortunate enough to still have jobs). Most of us will have picnics and cookouts with family and friends. One of the most popular appetizers at our family gatherings in the summer is my Aunt Lucile's Taco Salad Dip. My son-in-law, Ben pulls his chair up to the table where it is and stays for while to enjoy it. All the kids like it, too, It is really simple and fresh. She has estimated the amounts of the fresh ingredients, but each should be enough to sprinkle around the entire surface of the plate. If there is an ingredient you don't like, just leave it out and add something you are crazy about. Aunt Lucile (Ikey) usually makes it on a round, shallow metal pizza pan. If you don't have one, just use any large flat tray or plate.

Taco Salad Dip

1 8oz. cream cheese
½ pt. sour cream
1 pkg. dry taco mix
1 cup mild taco sauce (She uses the Taco Bell Brand)
2 shredded lettuce
1 c.green peppers, chopped finely (you can use yellow and red also for color)
6-8 green onions, chopped finely
1c. mushrooms, chopped coarsely
1 large fresh tomatoes, chopped coarsely
8 oz sharp cheddar cheese, thinly shredded
1/2 c.green or black olives, chopped (you could use both)

1. Mix the cream cheese, sour cream and taco mix, and store over night in the refrigerator.

2. Next morning spread the mixture on a 18 inch pizza pan or flat, shallow tray or plate.

3. Top with mild taco sauce, then the lettuce, the green peppers, green onions, mushrooms, and tomatoes.

4. Top shredded sharp cheddar cheese, and olives. Keep refrigerated until ready to serve. Best prepared right before serving.

Serve with lots of tortilla chips.