EASY TACO DIP
16 oz (455 g) brick-style cream cheese, softened to room temperature
2 cups (450 g) sour cream
4 Tablespoons (30 g) taco seasoning
1 cup finely chopped lettuce
4 Roma tomatoes, seeds removed, chopped into small pieces
½ cup (65 g) sliced olives
sliced jalapenos, pickled or fresh, for topping, optional
1 ¼ cup (145 g) finely shredded sharp cheddar or mexican cheese
Corn chips, for serving
