This easy taco dip is basically similar to what my sister-in-law calls “love dip.” So for me, this is the kind of dip to make for a backyard BBQ or put together just before boarding a boat for a day at the lake.
Taco dip has three basic ingredients (cream cheese, sour cream, taco seasoning) but is then topped with any toppings you could put on a taco.
You can keep it simple or make it more fancy. I’ll share some tips and variations for both. This taco dip recipe is also what Elsie and I call “Pinterest mom food” because it’s simple (basic?) but 100% crowd favorite.
It’s exactly what you would find on the table at a family birthday party at my grandmother’s house, right next to the Rotel cheese dip in the Dutch oven.
Related: Looking for more delicious dip recipes? Check out our appetizer archive.
Ingredients
- cream cheese
- sour cream
- Taco Seasoning – buy a packet or make your own
- Cheese – Cheddar or Pepper Jack
- lettuce
- tomatoes
- Black olives
How to make taco dip
Prepare the topping ingredients by shredding the cheese (if you haven’t already), shredding the tomatoes and olives, and shredding the lettuce.
In a mixing bowl, whisk together the softened cream cheese, sour cream, and taco seasoning. If you are using other seasonings, add them now as well.
Spread this mixture in a cake pan or 8×8 square casserole dish. Other serving dishes can work as well, but the amount this recipe makes works well in these large dishes, so keep that in mind.
Top with cheese, lettuce, tomatoes, olives, and whatever other ingredients you use. Serve chilled with fries.
Taco dip can be stored, covered, in the refrigerator for a day or two. However, the lettuce will begin to wilt and the ingredient mix can become soggy, so this dip is best served the day it is made.
Additions and Substitutions
- Sometimes I add additional spices beyond the taco seasoning to the cream cheese/sour cream base of this dip. Ideas include: cayenne pepper, hot sauce, adobo pepper and gravy or lime juice.
- If you want to make a lighter version, you can use reduced-fat cream cheese (or non-dairy cream cheese) and Greek yogurt instead of sour cream.
- Sometimes I add or change some toppings for this dip. Ideas include: different cheeses (crumbly cotija or smoky cheddar, etc.), sliced jalapeño, black beans, Mexican rice, avocado, or even some cooked and seasoned ground beef.
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A creamy, cold dip everyone will love
instructions
-
Prepare the topping ingredients by shredding the cheese (if you haven’t already), shredding the tomatoes and olives, and shredding the lettuce. Put aside.
-
In a mixing bowl, whisk together the softened cream cheese, sour cream, and taco seasoning. If you are using other seasonings, add them now as well.
-
Spread this mixture on the serving plate.
-
Top with cheese, lettuce, tomatoes, olives, and whatever other ingredients you use.
-
Serve chilled with fries.
Remarks
Taco dip can be stored, covered, in the refrigerator for a day or two. However, the lettuce will begin to wilt and the ingredient mix can become soggy, so this dip is best served the day it is made.
Nourishment
nutritional information
taco dip
amount per serving
% Daily Value*
*Percent Daily Values are based on a 2000 calorie diet.
Note: Nutritional values are automatically calculated using Spoonacular for your convenience. Where appropriate, we recommend using your own nutritional calculations.
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