Taco Dip

southernliving.com

Tisha

subheading: Pico de Gallo:

1 pt. cherry tomatoes, chopped (about 1 cup)

½ tsp. kosher salt

¼ cup finely chopped red onion (from 1 small [5-oz.] red onion)

1 (2-in.) jalapeño chile, seeded and finely chopped (about 2 Tbsp.)

2 Tbsp. finely chopped fresh cilantro (from 1 bunch)

½ Tbsp. fresh lime juice (from 1 lime)

subheading: Taco Dip:

1 (16 oz.) can refried beans

1 cup sour cream

½ cup (4 oz.) cream cheese, softened

1 (1-oz.) envelope taco seasoning mix (about 3 tablespoons)

1 ¼ cups homemade or prepared guacamole

1 cup chunky salsa

4 oz. pre-shredded Mexican 4-cheese blend (about 1 cup) (from 1 [8-oz.] pkg.)

1 cup shredded romaine lettuce (from 1 [7-oz.] head)

Tortilla chips, for serving

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