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This easy Taco Dip recipe features a layer of cream cheese and sour cream mixed with taco seasoning topped with all the best classic taco toppings. A quick, no bake dip recipe perfect for any party, potluck, or cookout!
While I love a classic 7 Layer Dip, this taco dip recipe is easy to make with only 3 ingredients needed to make the base of the dip. Which makes it perfect for last minute guests. Top with all your favorite taco toppings to make it your own. And serve it with chips, crackers, or crisp veggies and it’s sure to be the hit of any party.
If you’re a fan of dip recipes you should also try our Bean Dip, Rotel Dip, Texas Caviar, and Chicken Enchilada Dip.
Taco Dip Ingredients & Substitutions
- Cream Cheese: Use regular cream cheese or reduced fat cream cheese.
- Sour Cream: Helps to create the texture needed to scoop the dip with tortilla chips. Substitute with plain greek yogurt for a lighter dip.
- Taco Seasoning: Use a store-bought taco seasoning or our homemade taco seasoning blend included in the recipe card below.
- Toppings: Use your favorite taco toppings. Some ideas include grated cheddar cheese, diced tomato, shredded lettuce, sliced green onions, fresh cilantro, black olives, red onions, pickled jalapeño, and sliced radishes.
Find the complete recipe card below with measurements and full instructions.
How to Make Taco Dip
First, use a hand mixer to combine the cream cheese and sour cream until smooth and creamy.
Add in the chili powder, cumin, salt, garlic powder, and onion powder. Taste and adjust the seasonings as desired.
Spread the dip out into a square baking dish or pie dish, smooth out the top.
Top with the grated cheddar cheese, shredded lettuce, diced tomato, green onion and cilantro.
Serve
Set this taco dip out to enjoy immediately, or cover and store in the refrigerator until ready. Dips can safely be set out at room temperature to enjoy for 2 hours before needing to be refrigerated. Serve with your favorite dipping items:
- Favorite tortilla chips or corn chips
- Sliced vegetables such as cucumber, celery, bell pepper and carrots.
- Crackers
Store
Cover and store leftovers in the refrigerator for up to 2 days with the toppings. Store the dip without the toppings for up to 5 days.
Make Ahead Option
This taco dip recipe is a great option to serve at parties, for gameday, or potlucks. Prep it ahead of time by making the dip with the cream cheese, sour cream, and taco seasoning. Spread this out in the dish, cover and store in the refrigerator for up to 5 days.
Prep all the toppings a day in advance or prepare them just before serving. Store the toppings separately in the refrigerator to keep all the veggies fresh and crisp. Add toppings when you’re ready to set the dip out to serve.
Recipe Variations
- Spice: This dip is fairly mild, to increase the heat you can add some cayenne pepper to the spice blend, or chop up some pickled jalapeño to add to the dip.
- Thickness: If you find that the dip is too thick to easily scoop up, mix in some more sour cream.
- Double it: Planning a party and want to have enough? Easily double (or triple!) this recipe.
Taco Dip FAQs
Add salsa and mix in with the cream cheese mixture, but it will not last as long since it will add more moisture to the cream cheese base. Or add it as a topping just before serving. Use blended salsa or a fresh pico de Gallo.
Yes, add a layer of taco seasoned ground beef as a topping to the dip.
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Taco Dip
Ingredients
- 1 8 ounce block cream cheese room temperature
- 1 cup sour cream
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 cup cheddar cheese freshly grated
- 2 cup lettuce shredded
- 1 roma tomato diced
- 2 green onions sliced
- ¼ cup fresh cilantro chopped
Serving
- corn or tortilla chips
Instructions
- Use a hand mixer to combine the cream cheese and sour cream until smooth and creamy.
- Add in the chili powder, cumin, salt, garlic and onion powders. Taste and adjust seasonings as desired.
- Spread the dip out into a square baking dish or pie dish.
- Top with the grated cheese, lettuce, diced tomato, green onion and cilantro.
- Serve with corn or tortilla chips or store covered in the refrigerator until ready to serve.
Notes
- Cream Cheese: Use regular cream cheese or reduced fat cream cheese.
- Sour Cream: Helps to create the texture needed to scoop the dip with tortilla chips. Substitute with plain greek yogurt for a lighter dip.
- Taco Seasoning: Use a store-bought taco seasoning or our homemade taco seasoning blend included in the recipe card below.
- Toppings: Use your favorite taco toppings. Some ideas include grated cheddar cheese, diced tomato, shredded lettuce, sliced green onions, fresh cilantro, black olives, red onions, pickled jalapeño, and sliced radishes.
- Store: Cover and store leftovers in the refrigerator for up to 2 days with the toppings. Store the dip without the toppings for up to 5 days.
- Make Ahead: Prep it ahead of time by making the dip with the cream cheese, sour cream, and taco seasoning. Spread this out in the dish, cover and store in the refrigerator for up to 5 days. Prep all the toppings a day in advance or prepare them just before serving. Store the toppings separately in the refrigerator to keep all the veggies fresh and crisp. Add toppings when you’re ready to set the dip out to serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by KJandCompany.co
