Mike’s Taco Dip

This recipe was given to me by Jeanne B. over 15 years ago at a Cub Scout banquet. I’ve had many, many requests for the recipe. Serve with white corn tortilla chips.

Original recipe makes 10 servings


2 (8 ounce) packages cream cheese, softened
1 (8 ounce) container sour cream
1 dash hot pepper sauce
1 dash soy sauce
2 teaspoons lemon juice
1 (16 ounce) jar salsa
1 bunch green onions, chopped
1 (2 ounce) can sliced black olives
1/2 head iceberg lettuce – rinsed, dried, and shredded
8 ounces finely shredded Cheddar cheese
2 tomatoes, seeded and chopped

  • PREP

    5 mins


    2 hrs 5 mins


  1. Cream together cream cheese, sour cream, hot sauce, soy sauce, and lemon juice. Spread this mixture into a 9×13 inch glass dish. Layer salsa, green onions, black olives, lettuce, cheddar cheese and tomatoes over the cream cheese mixture. Cover with plastic wrap and gently press the ingredients down to tighten the layers. Chill before serving.


Calories: 331 kcal
Carbohydrates: 9.1 g
Cholesterol: 83 mg
Fat: 28.7 g
Fiber: 2.1 g
Protein: 11.4 g
Sodium: 616 mg