Name: Taco Dip
Ingredients: 8 oz. cream cheese, softened; 8 oz. sour cream; 1 envelope taco seasoning; Toppings: diced tomato, shredded lettuce, salsa, shredded cheese, chopped onion, etc.; Tortilla chips, for dipping

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Taco dip became a party staple across America in the late 1970s and 1980s, riding the wave of Tex-Mex food’s rise in popularity. The first known printed recipe appeared in a 1981 issue of Family Circle, though it was already making the rounds at potlucks and backyard gatherings in Texas well before that. The genius of the dish is its simplicity — a creamy, taco-seasoned base of cream cheese and sour cream that you pile high with whatever toppings you love: tomatoes, lettuce, salsa, cheese, onion. Terri Board’s version is the classic three-ingredient base, which makes it quick to pull together and endlessly customizable. Scoop it up with tortilla chips and it disappears fast.

Ingredients

8 oz. cream cheese, softened
8 oz. sour cream
1 envelope taco seasoning
Toppings: diced tomato, shredded lettuce, salsa, shredded cheese, chopped onion, etc.
Tortilla chips, for dipping

Instructions

Mix cream cheese, sour cream, and taco seasoning until smooth and well combined.
Spread evenly into a serving dish.
Top with your favorite taco toppings — tomato, lettuce, salsa, cheese, onion, and more.
Serve with tortilla chips for dipping.