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Taco Loco Dip

Taco Loco Dip recipe
photo by:kraft
It was really easy and fun to make with my little third graders for cooking class! :)
posted by
 a cook
on 9/27/2007
15 min
15 min
1-1/2 cups dip or 12 servings, 2 Tbsp. dip and 11 crackers each
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What You Need

cup  BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
Tbsp.  TACO BELL® Taco Seasoning Mix
 tomato, chopped
cup  finely shredded iceberg lettuce
cup  KRAFT 2% Milk Shredded Cheddar Cheese, divided
cup  chopped black olives
 Thin woven wheat crackers

Make It

MIX sour cream and seasoning mix in medium bowl. Add tomatoes, lettuce and 3/4 cup of the shredded cheese; mix lightly.

SPOON into shallow serving dish; top with remaining 1/4 cup shredded cheese.

SPRINKLE with olives. Serve with the crackers.

TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

Kraft Kitchens Tips

Substitute 1/2 cup TACO BELL® Thick & Chunky Salsa for the chopped tomatoes.
How to Make an Edible Serving Bowl
Place 12-inch flour tortilla on top of microwaveable drinking glass. Microwave on HIGH 1 min. (Tortilla will soften and drape over top of glass to resemble an inverted bowl.) Let stand until tortilla is firm. When ready to serve, invert tortilla bowl onto serving plate; fill with prepared dip. (Note: For best results, drinking glass should be at least 6 inches tall.)
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