This Taco Dip is the easiest appetizer, but so incredibly hard to resist. My homemade taco seasoning puts this recipe over the top and makes it one you will hang onto for decades.
You know me, I am an appetizer fanatic. In a dream universe, the healthiest choice would be appetizers and only appetizers for dinner. Embarrassing to admit, but I’m often most excited about the food when I’m invited to a party. 😂
When you are looking for what to make or bring to that next party, look no further than this amazing Taco Dip recipe. It comes together in minutes and it is a crowd favorite for sure!
How to Make Taco Dip
As usual, this is just a brief overview so you can see how easy this layered taco dip is. For the full recipe with all of the measurements, please see the recipe card at the bottom of the post.
Blend Together the Base
Beat cream cheese with a hand mixer. This will help break up any clumps. Now stir in the sour cream and the taco seasoning. Spread that layer in the bottom of a pie pan.
Add the Remaining Layers
Now top with shredded cheese, then lettuce, tomatoes, olives, and green onions.
Tips and Tricks
- Use my homemade taco seasoning! It is absolutely delicious, you can control the spiciness and flavors, and you can make a huge batch so you can always have taco seasoning on hand. For this recipe (and any that calls for a packet of taco seasoning) you will need 3 tablespoons.
- Deseed the tomatoes. I love to pull out the pulp and seeds from the tomatoes so they don’t make this taco dip too watery.
To Make Ahead
This easy taco dip is great for making ahead. Follow the recipe through step two. Then wrap tightly with plastic wrap and refrigerate until you are ready to serve the dip. Uncover the dip and add the remaining toppings before serving.
Substitutions and Variations
- Skip the cream cheese. Instead, add more sour cream. The recipe will be quite a bit thinner, but still absolutely delicious.
- Kick it up a notch. Add some spicy canned green chiles to the sour cream mixture. Be sure to drain them well before adding them.
- Change up the cheese. Instead of using cheddar cheese, use pepper jack.
- Make it heartier. To make taco dip with meat, add one pound of cooked ground beef, well drained of the fat, on top of the cream cheese mixture.
- Make it heartier the vegetarian way. Add a layer of refried beans beneath the cream cheese layer.
- Skip dicing the tomatoes. Instead, replace them with 1 cup of salsa that has been very well drained.
Storing Leftovers
Leftovers of this easy taco dip can be stored in the refrigerator, covered, for up to three days. Please note that this recipe is best when enjoyed fresh as the veggies will wilt.
If you make this taco dip recipe or any of my other recipes, please leave me a comment and let me know what you think. I love hearing from you!
Taco Dip
Ingredients
- 8 ounces cream cheese room temperature (227 grams)
- 8 ounces sour cream (227 grams)
- 3 tablespoons taco seasoning (or a 1 ounce store-bought package)
- 1 cup cheddar cheese finely shredded (113 grams)
- 2 cups iceberg lettuce chopped small
- 1 medium tomato seeds removed and chopped
- 3 green onions diced 1 inch into the greens
- 1/2 cup black olives sliced
- tortilla chips for serving
Instructions
- In a medium bowl, beat the cream cheese with a handheld mixer until smooth. Then add in the sour cream and taco seasoning. Beat until well combined.8 ounces cream cheese, 3 tablespoons taco seasoning, 8 ounces sour cream
- Spread the cream cheese mixture in the bottom of a 9 inch pie pan or casserole dish.
- Top with cheese, lettuce, tomatoes, onions, and black olives. Serve with tortilla chips and enjoy.1 cup cheddar cheese, 2 cups iceberg lettuce, 1 medium tomato, 3 green onions, 1/2 cup black olives
- Don't miss the section in the post on substitutions and variations for taco dip. It is full of great ideas for twists on this fantastic dip recipe.
Recipe Video
Donna says
I am doing Keto and I have made this for yrs. I really enjoy this recipe.
What is the serving amount? 1/4 cup? For those on low carb diets this is a great recipe and also the BLT dip.
I use Hilo nacho chips which are only 3 carbs per bag.
And on the BLT dip, I use keto bread for the toast at 0 to 1 carb per slice depending on which brand you use.
Correct! I just updated it to reflect that the serving size is 1/4 cup.
Carol says
Like you, my favorite meals are appetizers. My choice over healthy. Charcutier boards are calling to me but this looks like a great appetizers. Could be dinner for me. Thanks.
You are very welcome, Carol!
Davis says
We buy taco dip every month and will be making this recipe from now on. It’s simple and easy for an elderly man tastes great My next batch I’m going to add jus a titch of hot taco sauce for just a little warmth It is quite delicious
I’m so glad you like it! I could make a meal out of it.