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 recipe 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. To start, you are going to 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 the base layer. In the bottom of a pie pan, spread the cream cheese mixture.
- Finish the layers. Now top with shredded cheese, then lettuce, tomatoes, olives, and green onions.
Homemade Taco Seasoning
This layered taco dip is another great opportunity to make my taco seasoning. We always have a big container waiting for us in our pantry.
I’m obsessed with this recipe because it is delicious, easy to make, and we have the measurements to make a huge batch. Once you have that big batch made, you only need to pull out 3 tablespoons every time you want to replace a store-bought package of taco seasoning. Plus! You can completely control the ingredients, eliminate salt, or make it more/less spicy.
Prepping Tomatoes for Taco Dip
I love the addition of tomatoes to this recipe. That being said, they do have a fair amount of water in them. One way to tackle that is to remove all of the seeds and pulp before dicing them. You can see this in action in the video in my recipe for Pico de Gallo. This will help keep your taco dip from being 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.
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.
- 8 ounces cream cheese room temperature
- 8 ounces sour cream
- 3 tablespoons taco seasoning (or a 1 ounce store-bought package)
- 1 cup cheddar cheese finely shredded
- 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
- 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.
- 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.
- Don't miss the section in the post on substitutions and variations. It is full of great ideas for twists on this fantastic dip recipe.