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
- ½ cup sliced olives (65g)
- sliced jalapenos, pickled or fresh for topping, optional
- 1 ¼ 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
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:
Kim
In the past, I have made recipes like this without calculating amounts of ingredients. This recipe takes all the guess work out and produces outstanding results! I used a yellow onion, which is a strong one, so reduced the amount; I’m glad I did. If I would have had green onions (scallions), I could have used the entire amount listed. Thank you for posting this yummy recipe!
hAndyman
I went looking for a version of this dip that used sour cream to smooth out and soften the cream cheese to reassure myself that I wasn’t asking for trouble doing that, and I happened upon your post and recipe, Sam – Bingo! I followed it pretty much and it was delicious – I did reduce the sour cream to about 1 cup and thought that amount accomplished what I wanted to do in softening the cream cheese. I might up that amount next time to see how that works for me.
Thanks for your post! We do have to eat things other than dessert, after all, and this dish is delish!
Amy
Can I add meat
Sam
Sure thing. 🙂
Andy
I measured, dry.
See this google search result.
Sam
Unfortunately that result is not accurate; it doesn’t reference what specifically is being measured, either, and different dry ingredients have different weights (for example, 4 Tablespoons of flour is 1 oz while 4 Tablespoons of white sugar is nearly 2 oz). Also, if you scroll down a few results you’ll see a different result that says 4 Tablespoons is one oz. I would recommend using a single packet, a 1 oz packet or 4 Tablespoons measured which is what I personally use and no one has reported having any issues 🙂
Jennifer
Tastes great, but mine was a bit watery/runny. Next time I’ll use less sour cream.
Emily @ Sugar Spun Run
We’re glad you enjoyed it overall, Jennifer!
Cindy
my Aunt has been making this for over 30 yrs
Mollie Ehrlich
So good! Easy to make. I mixed it in my stand mixer to get some of the lumps out and it came out delicious. I don’t like olives, so I omitted them but I added fresh chopped green onion, and it was excellent.
Virginia
Would the recipe need to be doubled if I used a 9×13 casserole dish?
Sam
Hi Virginia! Doubling it should make enough to fit in a 9 x 13. 🙂
Virginia
Thank you Sam for responding to my question!! I’m making it Saturday for a Halloween party! I’m sure it’s going to be great!! 🧡
Barb
would taco cheese e ok to use ?
Sam
Yup! Enjoy!
Elizabeth
I’m making two pans of taco dips. Do I need 32 ounces of cream cheese ?
Sam
If you are doubling the recipe then yes 🙂
Julie
Can you exchange the sour cream for non-fat greek yogurt.
Sam
Hi Julie! I think it will work here. 🙂
Morgan
This is great! I did add a layer of jarred salsa on top of the base before adding the toppings. It was great!
Gail
How about draimed chopped tomatoes with green chilis I drain all the juice off and then use the tomatoes I need to make a sheet pan should
I quadruple the recipe
Sam
Hi Gail! You could add the tomatoes and green chilis if that is to your liking. I’m not sure how much you would need to increase the recipe to do a sheet pan, but I would assume, at a minimum, you would need to double the recipe.
Brooke G.
I’ve made this a couple of times and it’s always a hit. I added leftover taco meat on top of the cheese layer before all the rest of the toppings. Thank you for the easy and delicious recipe!
Sam
Thank you so much for letting me know how you like it, Brooke! 🙂
Kathy
Don’t you put refried beans on bottom of plate?
Emily @ Sugar Spun Run
Hi Cathy! We don’t use refried beans in our recipe, but you can certainly add them 😊
Samantha
this recipe is amazing although I would love to know more about the history.
carol Briggs
Can you use Pico de gallo instead of tomatoes, olives and jalapenos?
Sam
Hi Carol! It will change the flavor, but it should certainly work. 🙂
Sally
This could also be a Keto dip