5 from 12 votes
Taco Dip
Taco Dip combines salsa, canned chili, cream cheese, sour cream, and shredded cheddar cheese into a warm, creamy spread. The mixture is gently heated until the cheese melts and everything blends smoothly. This dip offers a savory and slightly spicy flavor profile, with a creamy texture typical of cheese-based dips. It is commonly served warm alongside tortilla chips, making it a convenient option for parties or casual snacking.
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings:
10
Calories:
374 kcal
Course:
Appetizer
Cuisine:
American
Ingredients
- 12 ounces salsa
- 15 ounces canned chili
- 8 ounces cream cheese
- 16 ounces sour cream
- 16 ounces cheddar cheese shredded
Instructions
- Place all ingredients in a medium-sized saucepan over medium heat.
- Heat gently and stir until the mixture has a uniform consistency and the cheese has melted.
Cup of Yum
Notes
- Serve Taco Dip warm with your choice of tortilla chips.
- It can be made in the microwave by heating in 30 to 45 second intervals, stirring between, until smooth.
- Light or fat-free cream cheese and sour cream are suitable substitutes if desired.
Nutrition Information
Calories
374kcal
(19%)
Carbohydrates
8g
(3%)
Protein
14g
(28%)
Fat
31g
(48%)
Saturated Fat
19g
(95%)
Cholesterol
96mg
(32%)
Sodium
634mg
(26%)
Potassium
373mg
(8%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
1610IU
(32%)
Vitamin C
62.1mg
(69%)
Calcium
415mg
(42%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10 Serving
Amount Per Serving
Calories 374
% Daily Value*
| Calories | 374kcal | 19% |
| Carbohydrates | 8g | 3% |
| Protein | 14g | 28% |
| Fat | 31g | 48% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 96mg | 32% |
| Sodium | 634mg | 26% |
| Potassium | 373mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 1610IU | 32% |
| Vitamin C | 62.1mg | 69% |
| Calcium | 415mg | 42% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.