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 brick-style cream cheese softened to room temperature (455g)
- 2 cups sour cream (450g)
- 4 Tablespoons taco seasoning (this is a 1 oz packet of premade taco seasoning or you can use your favorite homemade recipe) (30g)
- 1 cup finely chopped lettuce
- 4 Roma tomatoes seeds removed, chopped into small pieces
- 1/2 cup sliced olives (65g)
- sliced jalapenos, pickled or fresh for topping, optional
- 1 1/4 cup finely shredded sharp cheddar or mexican cheese (145g)
- 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).
- Add taco seasoning and stir well.
- 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.
- Taco dip can be served immediately or can be covered and stored in the refrigerator until ready to serve.
Nutrition
This recipe was originally published 09/04/2015 and has been updated 06/09/2018.
Original photo:
Sandi Jones says
Can I make this adding refried beans? If so, do the beans go on before the cream cheese mix or on top of the cream cheese mix? I’m making this for a gathering of approximately 30 people..therefore I would double the recipe making it on a 9×13 pan. Thanks in advance for your help.
Sam says
Hi Sandi! I haven’t made this taco dip with refried beans, I’m sure it would be OK though, and where to place it is a matter of preference. It might be easier for layering if you put it on top of the cream cheese layer.
Claudia Puddy says
Why next day is the bottom of the dish some what watery?
Sugar Spun Run says
Hello, Claudia! The next day you will find some water at the bottom of the dish. This is caused by the natural juices from the lettuce and tomatoes. 🙂
Michelle says
Could you add a layer of your favorite jarred salsa instead of tomatoes?
Sugar Spun Run says
Hello, Michelle! Yes you can. Let me know how your taco dip turns out! 🙂
Sherry says
I have always used chunky taco sauce and it comes out delicious.
Jamie says
How far in advance can you make this recipe?
Sam says
I like to make it the night before or the day of serving.
Brittany says
I added two cans of black beans cooked in some taco seasoning and lime and after they were done I let them drain and cool off. I put a layer on after I put the sour cream mixture down. This made a whole 13×9 pan for me this way, piled to the top. And it is so so good. Thanks for sharing!!!
Sam says
Love the additions! Thanks for commenting, Brittany! 🙂
K says
Hi I love this recipe 👌🏻
Ive always added a layer of Heinz chili sauce too.
Rose Pruitt says
I use bean dip, avocado dip to mine.
With this recipe. I used Mayo with taco season.
Always a favorite with the family.
Alicia says
Will this be just as good if made the night before
Sam says
If you can resist eating it, it will be just as good! 😉 Just make sure to keep it covered in the refrigerator. 🙂
Judy says
Going to make this for our granddaughters H.S. graduation open house to go along with her Mexican theme. Can’t wait …. yummy! Judy
Sam says
I hope everyone loves it, Judy!
Lynn says
I would add more taco seasoning but turned our very good
Great with nacho chips too!
Sam says
So glad you enjoyed, Lynn! 🙂
Samantha says
Can you serve this dip warmed up? My husband likes melty-cheese stuff 🙂
Sam says
Hmm I have not tried it. I am not sure how that would go. 🙂
De Vance says
Absolutely delicious!
Sam says
Thank you so much! 🙂
Holly Balser says
If I want to make for more people can I double the ingredients? Thanks in advance
Sam says
Hi, Holly! You should have no issues doubling this recipe. 🙂 Enjoy!
Sandy Penke says
I like this recipe, but I think the listed preparation time of 15 minutes is misleading, especially if you actually fine chop the lettuce and remove the seeds from the roma tomatoes. It took me over an hour.
Berlinda says
I made this dip for our office Christmas party and was a hit.
I plan to make again for our family get to gather and will use the homemade taco seasoning.
Thank you for a great recipe!
Sam says
So happy to hear that, it’s one of my all-time favorites! Thanks for commenting, Berlinda! 🙂
Sara says
Thanks! I made 2 dips with this recipe as an hors d’ourve for our Thanksgiving dinner.?Super simple!!! I put them each in a ceramic pie plate. One has a can of refried pinto beans at the bottom and one doesn’t. I tried both dips tonight.. so yummy.. fresh and simple. I know you’d think this recipe is common sense to most, as it really is easy, but I didn’t know how to get something good AND simple. This dip is fantastic. Thanks for sharing and happy holidays!
Sara
Syracuse, NY
Sam says
So happy to hear you enjoyed, Sara!!
Melissa says
Looks yummy. My version starts with a refried bean base, topped with sour cream, topped with taco seasoned hamburger and then lettuce, olives, cheese, etc.
Sam says
That sounds great! 😃
Kathy says
That is my version also… so delicious !!