Taco Dip
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.
Servings: 20 servings
Calories: 96kcal
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.
Video
Nutrition
Serving: 0.25cup | Calories: 96kcal | Carbohydrates: 3g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 24mg | Sodium: 162mg | Potassium: 88mg | Fiber: 1g | Sugar: 2g | Vitamin A: 516IU | Vitamin C: 2mg | Calcium: 70mg | Iron: 0.2mg