Old Mother Hubbards Taco Ranch Dip |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Cupboard was bare again, and this is what I came up with for us to have with chips while watching a movie. Loved it! There are a few things I would have added IF I'd had them, so I noted them at the bottom. This is a true guessipe. Read more . No measuring. I was using up odds and ends leftover amounts. I don't think measurements (or ingredients) need to be exact, just be sure to have a dip consistency when finished. We loved this so much, I plan to make it again often. Ingredients:
1 cup taco meat |
1/4 c minced white onion |
1/4 c grape tomatoes, chopped |
1 t margarine |
1 t olive oil |
2 t chopped roasted garlic |
1 t worcestershire |
4 oz cream cheese |
6-8 oz sour cream |
3 t mayo |
3 t dry ranch seasoning |
2 t cumin |
dash cayenne |
2 or 3 t shopped fresh cilantro |
tortilla chips |
*** next time i will add: 1 small can green chiles, chopped red pepper, and a couple of heaping spoons of salsa, dash of red pepper flakes, ripe olives |
**you could also add jalenpeno if you are not a wimp like me! **velveeta lovers could add a few chunks with or in place of the cream cheese. |
Directions:
1. Melt margarine with olive oil in skillet, and add onion and tomato (add red pepper here)
2. Saute until translucent
3. Add garlic, taco meat, and worecestershire (add green chilies here)
4. Sauate until heated through
5. Stir in cream cheese until melted through
6. Turn into mixing bowl and add other ingredients
7. Stir together and serve with Tortilla chips
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