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Taco Dip Recipe

Taco Dip Recipe

This irresistible layered taco dip is the ultimate crowd-pleaser for any gathering. Creamy, tangy, and packed with fresh toppings, it comes together in just 15 minutes and disappears even faster. Perfect for game days, potlucks, or last-minute entertaining!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: dinner
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Base:
  • 8 oz cream cheese softened
  • 1 cup sour cream
  • 2 tablespoons taco seasoning
  • 1 cup salsa medium heat
For the Toppings:
  • 2 cups shredded Mexican cheese blend
  • 1 cup shredded lettuce
  • 1 cup diced tomatoes
  • ½ cup sliced black olives optional
  • ½ cup diced red onion
  • ¼ cup sliced jalapeños fresh or pickled
  • ½ cup sour cream for drizzling
  • ¼ cup fresh cilantro chopped
For Serving:
  • Sturdy tortilla chips

Method
 

  1. Make the cream cheese layer: In a medium bowl, beat together the softened cream cheese, 1 cup sour cream, and taco seasoning until smooth and creamy (about 2 minutes with a hand mixer).
  2. Spread the base: Spread the cream cheese mixture evenly in a 9x13 inch dish or large serving platter, making sure to reach all the edges.
  3. Add the salsa: Pour the salsa over the cream cheese layer and spread gently with a spoon. Keep the layers distinct—don't mix them together.
  4. Top with cheese: Sprinkle the shredded Mexican cheese blend evenly over the salsa layer.
  5. Chill (optional): For best flavor, cover with plastic wrap and refrigerate for 30 minutes to 2 hours. This step is optional but recommended.
  6. Add fresh toppings: Right before serving, layer on the lettuce, tomatoes, black olives, red onion, and jalapeños.
  7. Finish and serve: Drizzle with the remaining sour cream and scatter fresh cilantro on top. Serve immediately with tortilla chips.

Notes

  • Cream cheese tip: Make sure your cream cheese is fully softened to room temperature for smooth mixing. Cut it into cubes to speed up the process.
  • Make ahead: Prepare through step 5 up to 4 hours ahead. Add fresh toppings just before serving to prevent sogginess.
  • Chip choice: Use thick, sturdy tortilla chips that won't break when scooping. Restaurant-style chips work best.
  • Heat level: Adjust the spice by using mild or hot salsa and controlling the amount of jalapeños.
  • Serving dish: A clear glass dish shows off the pretty layers, but any 9x13 dish or large platter works great.
Meaty Version: Add a layer of seasoned ground beef (1 lb browned with taco seasoning) between the cream cheese and salsa layers.
Lighter Option: Swap full-fat sour cream for Greek yogurt to cut calories without sacrificing creaminess.
Vegetarian Boost: Add a layer of refried beans for extra protein and heartiness.
Extra Spicy: Mix hot sauce into the cream cheese layer and use spicy salsa and extra jalapeños.
Storage
Refrigerator: Store leftover dip (with fresh toppings removed) in an airtight container for 2-3 days. Let come to room temperature for 15 minutes before serving again.
Not recommended for freezing: The texture of the sour cream and cream cheese changes when frozen.
Nutrition Information (Per Serving)
Approximate values based on 12 servings
  • Calories: 220
  • Fat: 18g
  • Carbohydrates: 8g
  • Protein: 7g
  • Sodium: 450mg
Note: Nutrition facts are estimates and do not include tortilla chips.