(Note: The battery in my camera died on Christmas Eve, so this photo is courtesy of my iPhone. I apologize for the poor quality!)
My family spends Christmas Eve at my parents' house, and we always have grilled beef tenderloin and baked cheese grits for dinner. I brought this dip (idea courtesy of Averie Cooks) to munch on while we waited for everything to be ready.
There's so much goodness going on here...my brother-in-law pulled up a chair and just camped out next to it. Full of gooey, melted cheese, with a little kick from the taco seasoning and picante sauce, this is a perfect dip for a crowd!
Printable recipe
10-15 tortilla chips
1 can Cheddar cheese soup
1 packet taco seasoning
2 cups shredded cheese, divided
1 8-ounce block cream cheese, softened
1 8-ounce jar picante sauce
Line a greased pie plate with tortilla chips until bottom is completely covered. Spread soup evenly over top. Sprinkle with taco seasoning. Cover with 1 cup of the cheese. Pull apart cream cheese into dollops and scatter on top. Spread picante sauce evenly and then top with remaining cup of cheese. Bake at 375 for 30 minutes.
Sounds good. I would have never thought to add cheese soup. YUM!
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