This crowd-pleasing munchie food is filled with familiar, comforting and robust flavors. It’s perfect for a Netflix movie night, a gameday buffet spread, or any family gathering.
All you need is three ingredients and in just ten minutes you can literally whip this traditional Taco Dip into shape and have it on your table.
About Taco Dip Recipe
An easy taco dip is one of those great recipes that you can whip up last minute. It’s no-bake, no-cook, and no-fuss. Perfect for a last-minute party.
I am not going to lie, this taco dip is seriously addicting! Perfect with taco chips. And don’t be surprised how soon it will disappear from your buffet table.
You can serve this homemade taco dip with tortilla chips, fresh-cut veggies, or crackers. You might want to double batch if your family and friends love to snack.
- Cream Cheese
- Sour Cream
- Taco seasoning – Trader Joe’s Mix is our favorite, but you can use any taco mix you like.
Pick and choose, mix and match.
- Cheddar cheese, shredded
- cherry tomatoes
- shredded lettuce. Iceberg lettuce works great.
- jalapeno peppers
- Monterey Jack cheese, shredded
- green onions
- green pepper
- olives. Both black olives and green olives work great.
*The bolded toppings are the ones I used for this recipe
How To Make Taco Tip
- Soften the cream cheese to room temperature.
- Start by beating the cream cheese. Next, add sour cream and taco seasoning mix to the cream cheese mixture. Use a hand mixer to combine well.
- Spread the dip in your serving bowl.
- Add toppings.
More delicious Dips
Tips for Making Taco Dips
If you are making the dip the night before, hold off adding the iceberg lettuce. It doesn’t stay crispy.
Add as many or as few toppings as you like. If you don’t like too much heat, you’ll want to use 1/2 a package of taco seasoning.
Adding the juice of half a lime adds a nice bit of tang.
If you want to reduce the calories for this dip. Simply swap use light cream cheese instead of regular cream cheese.
You can also substitute sour cream with Chobani Greek Yogurt. I didn’t have it on hand when I made this recipe, but I’ve used it quite a bit lately.
Chobani has a convenient squeezable Greek yogurt that is triple strained and therefore super thick and creamy, making it taste as good as sour cream. Best of all it has about 75% less fat than regular sour cream.
Cheese. I strongly recommend using freshly shredded cheese. It’s cheaper, and it doesn’t have any of the fillers you’ll typically find in store-bought pre-shredded cheeses.