Best Taco Dip Recipe
How often have you felt lost about what to serve when you just realized you don’t have enough time to fix something? I have the perfect, delicious solution for you. This taco dip does not involve any cooking and is ready in just 15 minutes. It is a vibrant, layered appetizer of creamy, cheesy goodness that is always a hit at gatherings.
The best part? This incredible appetizer will remove the stress from entertaining and let you enjoy yourself. It’s so easy to assemble, making it ideal for last-minute parties. Every bite is rich, full of taco flavor, and loaded with taco toppings. Serve it with melon margaritas and easy-to-make chicken tinga tacos for a complete Mexican spread!
Table of contents
This crowd-pleaser taco dip has become a staple in my entertaining menu. The recipe is no-fuss and versatile. I start with a taco-flavored cream cheese, sour cream, and mayo creamy base, and I add on top layers of lettuce, tomatoes, olives, and jalapenos. I add a generous amount of cheddar and cotija cheese and serve the dip with corn chips. Also, when I have more time, I cook some ground beef and add it to the cream cheese layer. Meat or no meat, this appetizer always brings everyone together!
Why you will love this recipe
- Easy to make: Because it takes just 15 minutes, I must mix it up, add the toppings, and serve it.
- No cooking is involved: I don’t have to cook anything, so it’s a great summer dip—no worries about heating the house.
- It’s the perfect dip for game day: Everyone loves tacos, so I can make this and serve it with tortilla chips. It’s always the favorite appetizer.
- Even the kids love it: I can make a separate one without jalapenos, and they love having their “own” dip.
What you will need
- Creamy layer: I make the creamy part of the dip using softened cream cheese, room-temperature sour cream, mayonnaise, and my homemade taco seasoning.
- The toppings: My toppings of choice include organic iceberg lettuce, chopped Roma tomatoes with the seeds removed, sliced olives, sliced jalapenos, chopped green onions, crumbled cotija cheese, and sharp cheddar cheese that I grate myself.
- Chips: I use tortilla or corn chips for serving.
How to make
Mix the dip: First, I mix softened cream cheese, sour cream, and mayonnaise in a large bowl until there are no lumps. Then, I stir in the taco seasoning until it is well combined.
Add the toppings and serve: Afterward, I spread it evenly into a serving dish and top it with lettuce, tomatoes, jalapenos, olives, cotija cheese, green onions, and cheddar cheese.
Serve: I serve it with tortilla chips, tortilla cups, and celery sticks.
Expert tip
Flavor boost
Make the taco dip a few hours ahead and store it in the fridge. This way, the taco seasoning melds with the cream cheese, sour cream, and mayo, making the creamy layer more flavorful. As a trick, to keep the other toppings fresh, make the creamy layer, chill it for a few hours, and when ready to serve, add the rest of the toppings.
More tips to consider
- I grate the cheese myself because pre-shredded and grated cheese has additives to keep it from clumping.
- Be sure to grate the cheese very finely so there are no lumps.
- Ensure the cream cheese is softened to room temperature so it is easier to mix.
- To soften cream cheese quickly, microwave it for 10 seconds (unwrapped) or put it in a bowl of warm water (wrapped) for 15 minutes.
Recipe variations and add-ins:
- Add some beef: Cook 1/2lb of ground beef with taco seasoning, drain the grease, and add the meat on top of the creamy layer.
- Refried beans: Another way to make this dip hearty is by adding some refried beans. I love it this way. The flavor is really beefed up without any beef, and it’s perfect for vegetarians.
- More veggies: I also like adding chopped bell peppers, avocados, red onions, and purple cabbage.
- Make it hotter: Sometimes, I kick up the heat with some extra jalapenos, red pepper flakes, and red chile peppers.
- Lighten it up: Instead of cream cheese, I use Greek yogurt, which is lower in fat, calories, and carbohydrates.
Serving suggestions:
When I have a group over for a party or just a gathering of friends, I serve this with chips, veggies, and some other dips, like my best million-dollar dip made with blue cheese, gruyere, and slivered almonds. For something a little bit different that comes with biscuits for dipping, this spinach artichoke dip is so hearty that it could even be served as a light lunch.
Looking for something different for dipping? Try my crispy, air-fried veggie chips. They are healthy, tasty, and colorful and made with potatoes, beets, and carrots. And they taste great with this taco dip. I also like to serve these Mexican street corn chicken tacos, chicken tinga tacos, and blueberry margaritas to accompany this taco dip. For dessert, I go with crispy homemade churros.
How to store leftovers:
- Freezing: This dip is easy to make because it does not freeze well. You can make it in small batches, eat it all, or send it home with guests.
- Refrigerate: This dip will stay good in an airtight container for up to three days, although the lettuce may get a little wilted.
Frequently asked questions
This typically happens when too many wet toppings are used. Be sure to drain the lettuce well. I use a salad spinner and pat the lettuce dry with paper towels. Also, remove the seeds and membranes from the tomatoes. Using low-fat sour cream or cream cheese can also cause this problem. The fat is needed to make the dip thick and rich. If the dip is too runny, add a bit of cornstarch slurry to thicken it up.
It may be from not whisking or stirring it well enough. Ensure the cream cheese has been softened to room temperature. Otherwise, the mixture will be lumpy. Also, be sure to grate the cheese finely instead of shredding it. When finely grated, it has a better texture and blends better with the rest of the layers.
It is crucial to use the right tomatoes in this dip because you don’t want it to be too runny. I like to use Roma tomatoes because I like the flavor and the thick flesh. They also have the least water content. I always remove the seeds and membranes to ensure only the flesh goes into the dip. Other good choices are grape, cherry, and Campari tomatoes.
The bottom layer of the dip is probably too thick. This can happen when it is not stirred enough. Sometimes, I like to whip mine with an immersion blender to make it lighter and easier to scoop. That way, even if the tortilla chips are extra-thin, they should be easy to use without breaking.
More Mexican recipes:
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Best Taco Dip
Ingredients
- 16 oz cream cheese softened to room temperature
- 1 cup sour cream
- 1 cup mayo
- 4 tablespoons taco seasoning
- 1 cup iceberg lettuce or salad leaves – finely chopped
- 4 Roma tomatoes seeds removed and finely chopped
- 1/2 cup olives sliced
- 2 sliced jalapenos optional
- 1 1/2 cup sharp cheddar or Mexican cheese – finely grated
- 1/2 cup cotija cheese crumbled
- 1/4 cup green onions chopped
- Corn chips for serving
Instructions
- Add softened cream cheese, mayo, and sour cream to a large bowl and stir or whisk until well combined and free of lumps.
- Add taco seasoning and stir well.
- Spread the mixture evenly into a 9-inch dip serving dish.
- Top the mixture with lettuce, chopped tomatoes, olives, and jalapenos, and finally, sprinkle with shredded cheddar and cotija cheese.
- Garnish with green onions and serve.
Video
Notes
Flavor boost
Make the taco dip a few hours ahead and store it in the fridge. This way, the taco seasoning melds with the cream cheese, sour cream, and mayo, making the creamy layer more flavorful. As a trick, to keep the other toppings fresh, make the creamy layer, chill it for a few hours, and when ready to serve, add the rest of the toppings.More tips to consider
-
- I grate the cheese myself because pre-shredded and grated cheese has additives to keep it from clumping.
-
- Be sure to grate the cheese very finely so there are no lumps.
-
- Ensure the cream cheese is softened to room temperature so it is easier to mix.
-
- To soften cream cheese quickly, microwave it for 10 seconds (unwrapped) or put it in a bowl of warm water (wrapped) for 15 minutes.