8-ounce package of cream cheese, softened
1 pint sour cream
1 package dry taco seasoning (O'Connor uses Chi Chi's)
3 to 4 medium tomatoes, diced
1 medium yellow onion, diced
1 cup shredded lettuce
2 cups shredded cheddar cheese
One large or family-size bag of tortilla chips
Use a hand mixer or food processor to mix the cream cheese, sour cream and taco seasoning until smooth.
Place the cream cheese mixture in the bottom of a serving plate that has a lip and is at least 1/4-inch deep. Top the cream cheese mixture with a layer each of diced tomatoes, onion and cheddar cheese and top with shredded lettuce.
Serve with tortilla chips.
Courtesy of Pam O'Connor, who lives east of Hagerstown, and "Haven Lutheran Church Cookbook."