This taco dip with cream cheese is the appetizer I make on repeat for game days and holiday parties. A taco seasoned cream cheese and sour cream base gets piled with cheese, lettuce and tomatoes, and it’s ready in 15 minutes!

"Taco dip with cream cheese in a white dish with a scoop removed showing the layers, served with tortilla chips.

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Classic Taco Dip with Cream Cheese

Whether it’s Mexican appetizers, a main meal, or even dessert, Mexican food has my heart. This taco dip with cream cheese is a favorite cold dip to whip up for a game day appetizer or holiday party. With traditional taco flavors and tons of tasty toppings, it’s a crowd-pleaser!

This dip is similar to 7 layer dip but easier without a layer of guacamole or refried beans. Make this the next time you need a quick and easy taco dip and serve it with homemade tortilla chips!

XO - Jamielyn

Ingredient Notes

Taco dip ingredients on the counter including cream cheese, sour cream and taco seasoning.

Find the full printable recipe with specific measurements below.

  • Cream cheese: Use softened cream cheese that comes in a block, rather than the spreadable containers. Check out tips for how to soften cream cheese.
  • Sour cream: This adds a lightness to the heavier, thicker cream cheese. It’s creamy texture means you can scoop a chip into the dip without it breaking!
  • Taco seasoning: A store-bought packet or homemade taco seasoning can be used for the taco flavor we’re after.
  • Shredded cheddar cheese: Freshly grated cheddar from a block is highly recommended because it tastes better.
  • Toppings: Chopped lettuce, roma tomatoes, black olives, cilantro, green onions, avocado and flake sea salt.

How to Make Taco Dip

Mix cream cheese, sour cream, and seasoning until smooth and spread an even layer into the bottom of a 9-inch pie dish.

Cream cheese taco dip spread into a round pie dish.

Layer the lettuce, cheese, tomatoes, and olives overtop the cream cheese mixture. If desired, top with green onions, cilantro, and flake sea salt.

Taco dip layered with lettuce, cheese, tomatoes and olives.

Cover and store it in the fridge until you’re ready to serve. Please don’t wait too long, it’s best served the day it’s made!

Taco dip in a white dish topped with tomatoes, olives and green onions.

Recipe Tips

  • Using a hand mixer to whip your cream cheese and sour cream mixture will help to make it a little lighter and fluffier. It’s the kind of consistency that won’t break your crackers when you go to scoop.
  • Dice and drain the Roma tomatoes well before layering. Extra juice will pool on top of the dip and make the toppings slide.
  • To get ahead, mix and spread the cream cheese base up to a day in advance, then add the fresh toppings just before serving.
  • I don’t recommend using low fat ingredients if you want to keep the thicker consistency of this dip, but you can use low fat cream cheese and sour cream if you prefer. Just know that it will be a thinner dip.

Taco Dip Variations

  • Add a layer of guacamole to turn this into a Mexican 5 layer dip.
  • Make a similar version to my 7 layer dip cups so everyone can enjoy their little portion.
  • For a ranch twist, swap 1 Tablespoon of the taco seasoning for ranch seasoning mix.
  • To kick it up with some heat, add some jalapenos on top.
Scooping taco dip onto a tortilla chip.

Looking for more easy dip recipes that everyone will love? Try this chicken enchilada dip, cream cheese bean dip or queso blanco!

More Easy Appetizer Recipes

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"Taco dip with cream cheese in a white dish with a scoop removed showing the layers, served with tortilla chips.

Taco Dip Recipe

5 from 6 votes
Recipe by: Jamielyn Nye
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 8
This taco dip with cream cheese is the appetizer that disappears first at every party. A creamy taco-seasoned base gets layered with lettuce, cheddar, tomatoes and olives, then it's ready to scoop in 15 minutes!
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Ingredients 

  • 1 (8-ounce) package cream cheese , softened
  • 1 ½ cups sour cream
  • 3 Tablespoons taco seasoning , plus more to taste
  • 1 cup shredded cheddar cheese
  • 1 cup finely chopped lettuce
  • 3 Roma tomatoes , diced and drained of juices
  • ½ cup sliced olives

Optional toppings: Chopped cilantro, Sliced green onions, Avocado, Flake Sea Salt

For serving: Tortilla chips or Fritos

Instructions

  • In a small bowl, mix together 8 ounces softened cream cheese, 1 1/2 cups sour cream, and 3 Tablespoons taco seasoning until smooth.
  • In the bottom of a 9-inch pie dish, spread the cream cheese mixture into an even layer.
  • Layer the lettuce, cheese, diced tomatoes, and olives over the top. Top with green onions, cilantro, and flake sea salt, if desired.
  • Cover and store in the refrigerator until ready to serve. The dip is best eaten the day it is made. Serve with fresh tortilla chips or Fritos. Enjoy! 

Last step: Please leave a comment and rating after you make the recipe.

Notes

Substitutions: For a ranch twist, swap 1 Tablespoon of the taco seasoning for 1 Tablespoon ranch seasoning mix (so 2 Tablespoons taco + 1 Tablespoon ranch).
Storage: This dip is best eaten on the first day, but leftovers will keep in an airtight container in the refrigerator up to 4 days.

Nutrition

Calories: 260kcal, Carbohydrates: 5g, Protein: 6g, Fat: 24g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Cholesterol: 68mg, Sodium: 378mg, Potassium: 161mg, Fiber: 1g, Sugar: 3g, Vitamin A: 1076IU, Vitamin C: 4mg, Calcium: 178mg, Iron: 0.2mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.