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Easy taco dip on a white platter.

Easy Taco Dip

If you have 10 minutes, you have plenty of time to make Easy Taco Dip, the best ever layered Mexican dip that's loaded with your favorite toppings and perfect for parties.
Course Appetizer
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 12 servings
Calories 155kcal


Toppings (choose your favorites):

  • 2 cups shredded lettuce see notes
  • 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
  • 2 scallions sliced
  • jalapeño peppers sliced (pickled or fresh)

For serving:


  • 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.

To make ahead:

  • The entire dip can be made and refrigerated ahead of time (see my recipe notes about the perils of shredded lettuce, though!).
  • Or, 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.


Shredded lettuce has a tendency to get soggy in the dip, especially if you make this ahead (and this is IDEAL for making ahead, apart for the lettuce!). Just something to keep in mind when you choose your toppings! 


Calories: 155kcal | Carbohydrates: 3g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 40mg | Sodium: 183mg | Potassium: 129mg | Fiber: 1g | Sugar: 2g | Vitamin A: 652IU | Vitamin C: 8mg | Calcium: 182mg | Iron: 1mg