Taco Dip Recipe

If you have 10 minutes, you have plenty of time to make this Taco Dip recipe, the best ever layered Mexican dip that's loaded with your favorite toppings and perfect for parties.

Course Appetizer

Cuisine American

Prep Time 5

Cook Time 5

Total Time 10

Servings servings (1/4 cup each)

Calories 155kcal

Author Meggan Hill

Ingredients

1 (8 ounce) package cream cheese softened
16 ounces sour cream
2 tablespoons homemade taco seasoning or 1 packet store-bought (see note 1)

Toppings (choose your favorites):

2 cups shredded lettuce (see note 2)
2 cups shredded cheddar cheese
1 medium tomato seeded and diced
1 small green pepper stemmed, seeded, and diced
1/2 cup sliced black olives (see note 3)
2 scallions sliced
jalapeño peppers sliced (pickled or fresh)

For serving:

tortilla chips

US Customary - Metric

Instructions

In a large bowl, add cream cheese, sour cream, and taco seasoning. Mix well until combined. Spread cream cheese mixture in the bottom of a shallow pie plate or 9-inch x 13-inch baking dish.
Top with lettuce, cheese, tomatoes, peppers, and olives or your own preferred toppings. Serve with tortilla chips.

Notes

Taco seasoning: I make my own taco seasoning blend to have on hand when the urge for tacos hits unexpectedly, but a store-bought packet is fine too.
Lettuce: Some cooks prefer a Taco Dip without lettuce because the lettuce has a propensity to get soggy. Feel free to leave it out and skip straight to the other toppings.
Olives: I love the flavor of canned black olives on this dip, but they are the easiest thing in the world to omit if you don’t like them.
Yield: This recipe makes about 3 cups of the base dip plus whatever toppings you add on top (about 7 cups of toppings as written in the recipe card). It's enough for 12 servings, 1/4 cup dip each plus toppings.
Storage: For best results, store leftovers covered in the refrigerator for up to 2 days. After that, it starts to get watery but is still safe to eat for up to 4 days.

Nutrition