Taco Dip Recipe
This taco dip recipe combines a creamy, seasoned base with fresh toppings like lettuce, tomatoes, and cheese for the ultimate party snack. Quick, easy, and guaranteed to please a crowd, this no-bake recipe is perfect for game days, potlucks, or casual gatherings.
Ingredients
Creamy Base:
- 16 oz 455 g cream cheese, softened
- 2 cups 450 g sour cream
- 4 tablespoons 30 g taco seasoning (store-bought or homemade)
Toppings:
- 1 cup finely chopped lettuce
- 4 Roma tomatoes diced (seeds removed)
- ½ cup 65 g sliced olives
- 1¼ cups 145 g shredded sharp cheddar or Mexican cheese blend
- Optional: sliced jalapeños fresh or pickled
For Serving:
- Sturdy tortilla chips
Instructions
Make the Creamy Base:
- In a large mixing bowl, combine softened cream cheese and sour cream. Use an electric mixer to achieve a smooth consistency. Add taco seasoning and mix until fully incorporated.
Layer the Base:
- Spread the creamy mixture evenly into a 9-10 inch pie dish or shallow serving platter using a spatula.
Add Toppings:
- Evenly layer the chopped lettuce, diced tomatoes, olives, and jalapeños (if using) over the creamy base.
Top with Cheese:
- Generously sprinkle shredded cheese over the entire dish to create the final layer.
Serve or Chill:
- Serve immediately with tortilla chips or refrigerate for 30 minutes to let the flavors meld together.
Notes
- Customize toppings to your liking! Add guacamole, black beans, or cooked ground beef for extra layers.
- Best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.