0 from 21 votes
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.
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings: 12 servings (1/4 cup each)
Calories: 155 kcal
Course:
Appetizer
Cuisine:
American
Ingredients
- 1 (8 ounce) package cream cheese softened
- 16 ounces sour cream
- 1 packet taco seasoning homemade or 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
- Jalapeno peppers sliced (pickled or fresh)
For serving:
- tortilla chips
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.
Cup of Yum
Notes
- 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.
- Taco seasoning: A store-bought packet works great. To DIY a packet's worth of homemade taco seasoning, whisk together 1 tablespoon chili powder, 1 1/2 teaspoons ground cumin, 3/4 teaspoon paprika, 1/2 teaspoon ground coriander, 1/4 teaspoon cayenne pepper, and salt to taste (I like 1/2 teaspoon). Add 1 teaspoon cornstarch if you prefer a thickener in your taco seasoning.
- 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 Information
Serving
0.25 cup
Calories
155kcal
(8%)
Carbohydrates
3g
(1%)
Protein
6g
(12%)
Fat
14g
(22%)
Saturated Fat
8g
(40%)
Cholesterol
40mg
(13%)
Sodium
183mg
(8%)
Potassium
129mg
(4%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
652IU
(13%)
Vitamin C
8mg
(9%)
Calcium
182mg
(18%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings (1/4 cup each)
Amount Per Serving
Calories 155
% Daily Value*
| Serving | 0.25 cup | |
| Calories | 155kcal | 8% |
| Carbohydrates | 3g | 1% |
| Protein | 6g | 12% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 40mg | 13% |
| Sodium | 183mg | 8% |
| Potassium | 129mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 652IU | 13% |
| Vitamin C | 8mg | 9% |
| Calcium | 182mg | 18% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.