This Easy Taco Dip is a super simple dip that’s loaded with flavor and is a guaranteed hit at any cookout this summer. Made with a cream cheese and sour cream base and then topped off with classic taco toppings, everyone is going to love this easy dip!
I don’t know why I always hesitate to share the easy recipes. The hand-scrawled, crinkled and well-used ones that are tucked in the front of my recipe box, but that don’t even really need even reference anymore because I’ve made them so many times and know them so well that I have them committed to my memory.
Recently I’ve gotten better about it, I’ve shared my simple Texas caviar, my almost-too-easy pulled chicken, and my favorite macaroni salad that I can pretty much make with my eyes closed at this point.
This incredibly easy taco dip recipe is one such recipe, and I was especially hesitant to share it because it almost seems ridiculously simple.
But, it’s also a favorite recipe in my house and I’ve been making this taco dip by request for every single party and get together for at least the past decade.
Taco dip is made with a classic cream cheese/sour cream base, is seasoned with taco seasoning (you can use a storebought packet or make your own taco seasoning), and is topped with all of your favorite taco toppings.
Crisp shredded lettuce, hot jalapeños, shredded Mexican cheese and juicy Roma tomatoes always make an appearance on mine, but I’ve heard of people adding everything from scallions to carrots (?!) to theirs.
That’s another thing to love about this taco dip recipe… it’s so versatile. Since I can’t stand olives and Zach feels the same about tomatoes, usually we make this recipe with a line down the center of it–olives on his half and tomatoes on mine.
However you want to customize it, I’m pretty sure you’ll love it.
Enjoy!!
Easy Taco Dip
Ingredients
- 16 oz (455 g) brick-style cream cheese softened to room temperature
- 2 cups (450 g) sour cream
- 4 Tablespoons (30 g) taco seasoning (this is a 1 oz packet of premade taco seasoning or you can use your favorite homemade recipe)
- 1 cup finely chopped lettuce
- 4 Roma tomatoes seeds removed, chopped into small pieces
- ½ cup (65 g) sliced olives
- sliced jalapenos, pickled or fresh for topping, optional
- 1 ¼ cup (145 g) finely shredded sharp cheddar or mexican cheese
- Corn chips for serving
Instructions
- Combine softened cream cheese and sour cream in a large bowl and stir together until creamed and well-combined (I like to use my electric mixer just to make sure there are no lumps).16 oz (455 g) brick-style cream cheese, 2 cups (450 g) sour cream
- Add taco seasoning and stir well.4 Tablespoons (30 g) taco seasoning
- Spread mixture evenly into a 9-10" pie dish.
- Top mixture with shredded lettuce, chopped tomatoes, olives, jalapenos (if using) and finally evenly sprinkle with shredded cheese.1 cup finely chopped lettuce, 4 Roma tomatoes, ½ cup (65 g) sliced olives, sliced jalapenos, pickled or fresh, 1 ¼ cup (145 g) finely shredded sharp cheddar or mexican cheese
- Taco dip can be served immediately or can be covered and stored in the refrigerator until ready to serve.Corn chips
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
This recipe was originally published 09/04/2015 and has been updated 06/09/2018.
Original photo:
Laura Kelly
Going to make good a party Saturday
Andrea Erickson
This is so delicious! I added black refried beans as my first layer. Thank you for all of your wonderful recipes!! I frequently visit to see what I can cook next. You inspire me Sam!
Sam
Thank you so much for trusting my recipes so much, Andrea! I’m so glad you have enjoyed everything so much! 🙂
Summer Glitter Strueber
Oh man I wish I made this for Christmas! I bought one from the store and yours is way better!
Emily @ Sugar Spun Run
So glad our version was a hit for you, Summer 🥰
Pamela Ayers
I made this for Xmas and it was great. I will definitely make it again
Flo
Can this be made ahead – like the day before?
Emily @ Sugar Spun Run
Hi Flo! We’d recommend making it the night before or day of serving for best results.
Teresa Boehm
Ours always lasts a few days. it can get a little watery in the bottom from the tomatoes though. We just sponge out with paper towel and it’s fine.