If my friend Marisha cared about writing a "blob", I'd be in serious trouble. I couldn't very well copy her recipes if she was publishing them herself. Lucky for me, she considers this vanity project solid evidence that I have too much time on my hands. Whatever.
Whenever Marisha has a party, I park myself next to her Taco Dip, and make sure I have a cold beverage handy-ideally, a margarita or Negra Modelo. The dip is incredible, but you must serve it with Tostitos "Hint of Lime" chips. Makes all the difference. I am altering her scrumptious dish with the addition of fresh cilantro, which I can't get enough of.
Marisha's Taco Dip
2 Cups Daisy sour cream
1 packet McCormick's extra spicy taco seasoning
Pace chunky medium salsa
2 jalapenos, diced
1 green pepper, large diced
1 bunch green onions, sliced thin
2 ripe tomatoes, diced
a palmful of fresh chopped cilantro
One head iceberg lettuce, sliced into thin pieces, then chopped
Combine the sour cream and the taco seasoning, then spread in an even layer in a 9x9 glass dish. On top of that, spread a thin layer of the salsa-about half the depth of sour cream mixture. On top of the salsa, sprinkle the jalapenos, green peppers, tomatoes and cilantro. Top with lettuce. Best if it's allowed to sit for at least an hour before serving.
If you are gastronomically weak, use the mild taco seasoning and ease up on the jalapenos....wussy.
