A photo of a clear bowl with Easy Taco Dip, topped with chopped tomatoes, green bell peppers, and sliced olives. There is a light beer in the background in a lager glass, and an open bag of tortilla chips.

Easy Taco Dip

This Easy Taco Dip belongs on your permanent party menu! Make everything ahead and assemble it at the last minute. Ideal for a crowd!
Course Appetizer
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 12 servings
Calories 229kcal
Author Meggan Hill


  • 1 (8 ounce) package cream cheese softened
  • 16 ounces sour cream
  • 2 tablespoons homemade taco seasoning (or 1 pack store-bought)
  • 2 cups shredded cheddar cheese
  • 1 small tomato seeded and diced
  • 1 small green bell pepper diced
  • 1/2 cup sliced black olives
  • 2 scallions sliced
  • Food Should Taste Good™ Cantina Tortilla Chips


  • In a large bowl, combine cream cheese, sour cream, and taco seasoning. Mix until well blended.
  • Spread seasoned cream cheese in the bottom of a pie plate or 9-inch x 13-inch baking dish. Top with cheese, tomatoes, peppers, olives, and scallions.
  • To make ahead, blend the cream cheese, sour cream, and taco seasoning the night before and refrigerate. All vegetables may be chopped or sliced and refrigerated in covered containers until assembly time.


Calories: 229kcal