Taco Dip Fast, Fun, & Delicious Every Single Time I Make It!

I love the ceramic dish my Granddaughter's painted with big triangular corn chips and our names!
This Mother's day has been lovely and such a relaxing time.  Partly because we had an easy meal and nobody had to do a lot because we all did a little!  Brian grilled burgers and roasted carrots on the grill.  Joel and Julie brought the chips and Mike and Julie brought dessert.  I made the dip!  One of my favorite dips!  It is easy, fast, and downright yummy.

Ingredients for Taco Dip:

8 ounces room temperature Philadelphia Cream Cheese
1 C. sour cream
1 bottle taco sauce
i can black olives
1/2 jar of pepperonchini
3-4 sliced green onions, optional
1 diced tomato
4 ounces shredded cheese
Corn Chips for scooping up the dip

Using an electric mixer beat together the cream cheese and sour cream until smooth.  Spread this onto a large flat serving dish.  I used the large decorated dish the granddaughters made me one Christmas.  It is decorated with big triangular corn chips with all of our names on painted on them. (Really cute girls!)  Next spread the taco sauce across the top of the cheese and cream layer.

I usually stop with the sauce just before the edge but it really doesn't matter!  Next add a layer of sliced black olives and a layer of sliced pepperonchini.

Top these layers with diced fresh tomato and shredded cheese.  You are ready now to scoop and enjoy!  Yield 12 - 15 servings.