"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Beth's Taco Dip Recipe

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This recipe for Beth's Taco Dip, by , is from The Toledo Area Chapter APA Celebrates National Payroll Week!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carole Finger - Teledyne Turbine Engines
Added: Tuesday, June 17, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 8-inch dinner plates;
1 can Frito Lay Bean Dip;
12 oz. small curd cottage cheese;
1/2 package Taco seasoning mix;
8 oz. cream cheese, softened;
Medium Salsa;
Shredded CoJack Cheese;
Lettuce, shredded

Directions:
Directions:
Mix the cottage cheese, taco seasoning mix and cream cheese. MIX WELL.

Divide bean dip in half and spread nearly to edges of 2 dinner plates. Divide the above mixture in half and spread that over the bean dip, nearly to the edges, but do not cover up bean dip. Now spread Medium Salsa over the top - again, nearly to the edges. Top with shredded CoJack cheese and shredded lettuce. Use tortilla chips for dipping. Enjoy!!!

(If not eating right away, keep chilled in refrig.)

 

 

 

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