Taco Dip -- Quad-Cities Online Recipe Book
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Taco Dip

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Ingredients

1 package (8 ounces) cream cheese, softened
1 carton (16 ounces) sour cream
1 package taco seasoning
Diced tomatoes
Chopped lettuce
Shredded cheese
Taco sauce
Tortilla chips

Instructions

Soften cream cheese. Add sour cream and taco seasoning; mix well. Spread on two platters. When ready to serve, sprinkle on each platter, the tomatoes, lettuce, shredded cheese and taco sauce. Serve with tortilla chips for dipping. Keep refrigerated until ready to serve. Note: Fat-free ingredients can be used.

Kitty Rauch
Monticello, Ky.


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  Today is Wednesday, May 22, the 142nd day of 2013. There are 223 days left in the year.
1863 -- 150 years ago: Large quantities of ice from LaCrosse and Lake Pepin are beingshipped on ice boats, towed by steamers to St. Louis and points below.
1888 -- 125 years ago: With the Mississippi River at 18 feet above the low water stage,Rock Island is waging a valiant fight to keep the river from flooding the entire city.
1913 -- 100 years ago: Approval has been given by the city commission for paving 45thStreet between 7th and 11th Avenues.
1938 -- 75 years ago: Herndon Wright, of East Moline, has won the discus-throw title, by aheave of more than 140 feet, to set a new high school record at Champaign.
1963 -- 50 years ago: With the Selective Service Law recently extended by Congress forfour more years, Mrs. Hazel Doris reminded young men that they must register withinfive days after attaining their 18th birthday.
1988 -- 25 years ago: Over 500 Quad-Cities area retired volunteers were honoredrecently for their community services at a Retired Senior Volunteer Program luncheonat Palmer Auditorium in Davenport. Guest speaker, William Moffitt, director of productengineering of Deere & Co., spoke about leadership and stressed the importance ofcommunity volunteers.




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