An incredibly easy dip recipe that’s sure to be a hit at your next party
I don’t know why I always hesitate to share the easy recipes. The hand-scrawled, crinkled and well-used ones that I keep tucked in the front of my recipe box, but 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.
This incredibly easy dip recipe is one such recipe, and I was especially hesitant to share it today (which is a little ridiculous considering it’s my go-to anytime I have a party).
But recently I’ve been experimenting with some slightly more complex recipes. Trying my hand at breads and donuts– recipes that require yeast (*gulp*) and kneading and hours of proofing, not to mention the occasional heavy-bottomed pan filled inches-deep with hot, sizzling oil.
So to go from working on recipes like that to sharing one that comes together in 15 minutes flat and required absolutely no stovetop, oven, or even KitchenAid was quite a jump and I felt a little silly sharing something so simple.
Until I reminded myself that the ease and simplicity and low-maintenance nature of this dip are the things I actually love about it in the first place. It’s always, always a hit whenever it’s served, there’s no hassle or frustration when making it; it turns out perfectly every. single. time.
The dip has a classic cream cheese/sour cream base, is seasoned with taco seasoning (you can make your own, but I use a store-bought packet with reduced sodium because I feel the original kind can be a tad overpowering), filled with sweet kernels of yellow corn and small pieces of jalapeno. I remove the seeds from the jalapenos before adding them, so this is definitely not a spicy dip whatsoever, but if you’re strongly opposed to jalapenos you can omit them.
That’s another thing to love about this 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.
This dip serves about 4 people, but honestly more often than not I double (or triple) it, because no one can ever seem to get enough of this gloriously easy, addicting dip.
Easy Taco Dip
- 8 oz cream cheese softened to room temperature
- 1 cup sour cream
- 2 Tbsp reduced sodium taco seasoning
- 1/2 cup sweet corn (canned drained)
- 1-2 Tbsp pickled jalapenos chopped into small pieces, seeds removed, depending on taste
- salt and pepper to taste
- 1/2 cup finely shredded sharp cheddar
- 2 Roma tomatoes seeds removed, chopped into small pieces
- 1/2 cup finely chopped lettuce
- 1/4 cup sliced olives
Stir together cream cheese and sour cream until completely combined.
Stir in taco seasoning
Add corn and jalapeno pieces, stir.
Spread into 8x8 dish.
Sprinkle with cheese.
Sprinkle with lettuce, tomato and olives.
Cover and refrigerate at least 1 hour before serving (best served alongside corn chips).
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