In a bowl mix together the salsa and cornstarch with either a fork or whisk until there are no visible lumps.
½ cup thick salsa, ½ teaspoon cornstarch
In a small prep bowl mix together the dried minced onion, chili powder, cumin, salt and garlic.
1 Tablespoon dried minced onion, 2 teaspoons chili powder, 1 teaspoon cumin, ½ teaspoon salt, ¼ teaspoon garlic powder
Mix the sour cream, salsa mixture and seasoning mixture in a bowl.
1 cup sour cream
Cover and place in the fridge for at least 30 minutes to an hour before serving for best flavor and texture.
Notes
Serving size and nutritional values are estimated. If you are using a thick and chunky salsa, you will use half a teaspoon of cornstarch. If you are using a thin salsa, you will want to add 1 teaspoon of cornstarch or your dip will be thin.For the salt, we find it to be a good amount but if you do not like as much salt (chips are usually salty too) then you can start with a quarter teaspoon and taste it before adding more.The taco dip should be refrigerated for at least 30 minutes to an hour before serving for best consistency and flavor, but not required.