"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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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