This easy taco dip is ready to serve in 15 minutes and has all the flavors of traditional tacos including the toppings! It’s made with a seasoned cream cheese base topped with tomatoes, olives, and cheese and will be a hit at any party!
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A Quick Party Dip!
If you’ve been around for a while you’ll know I love all things Mexican-inspired! Whether it’s Mexican appetizers, a main meal, or even dessert, Mexican food has my heart. Well, right next to chocolate. And cookies.
This easy taco dip is one of my favorite no-bake dips to whip up for a last-minute game day appetizer or holiday gathering. It’s a no-fuss way to feed a crowd and it’s loaded with traditional taco flavors and tons of tasty toppings!
This cream cheese taco dip is similar to 7 layer dip but it’s made without guacamole or refried beans. Make this the next time you need a quick and easy crowd-pleasing taco dip and serve it with homemade tortilla chips!
Why This Recipe Works
- Simple ingredients. You probably already have everything in your kitchen or pantry. If not, there’s nothing you won’t find at your local grocery store and it’s budget-friendly.
- Customizable. This taco dip can be as creative with the toppings and ingredients as actual tacos!
- Everyone loves it. Layered with taco-flavored creamy sour cream and cream cheese then topped with shredded lettuce, tomatoes, olives, and cheese, it’s got a bit of everything in every scoop!
Easy Taco Dip Recipe Ingredients
Find the full printable recipe with specific measurements below.
- Cream cheese: Use the cream cheese that comes in a block, rather than the spreadable containers. You’ll find it has better consistency because it contains less water. If you’ve forgotten to bring it out ahead of time, I have tips for how to soften cream cheese quickly and easily.
- Sour cream: This helps to add a lightness to the heavier, thicker cream cheese. It adds to the creaminess of the texture as well.
- 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. However, because we’re not melting anything, you can get away with packaged pre-shredded cheese.
- Chopped lettuce: Fresh, crisp iceberg lettuce is usually my go-to for this recipe, but use whatever lettuce you like. Don’t forget to wash it and dry it completely so it’s not adding any excess water to the dip.
- Roma tomatoes: Diced and drained of any juices. Roma are great because they have fewer seeds than other kinds.
- Sliced black olives: Adds a nice briny component!
- Optional toppings: Chopped cilantro, sliced green onions, avocado, and flake sea salt.
Substitutions and Variations
There are plenty of ways to customize this easy taco dip recipe to your liking and to what you’ve got on hand!
- For a different flavor altogether, you could swap the taco seasoning with 1 Tablespoon of ranch seasoning mix.
- If you wanted to, you could mix some refried beans with your cream cheese and taco seasoning and add a layer of guacamole to turn this into a Mexican 5 layer dip.
- Or make a similar version to my 7 layer dip cups so everyone can enjoy their little portion.
- Instead of tomatoes try adding some salsa, however, make sure it’s chunky and not watery.
- To bulk up this dip with some protein you can add ground beef or ground turkey to it as a layer after the cream cheese. If you want to add protein to your toppings, try black beans.
- When it comes to shredded cheese, cheddar isn’t your only option. Sometimes I like to switch to a Mexican cheese blend or pepperjack.
- To finish off the dip, some people enjoy a squirt of lime juice to really brighten it up!
How to Make Taco Dip
- Cream cheese layer. Mix cream cheese, sour cream, and seasoning until smooth and spread an even layer into the bottom of a 9-inch pie dish.
- Add toppings. Layer the lettuce, cheese, tomatoes, and olives overtop the cream cheese mixture. If desired, top with green onions, cilantro, and flake sea salt.
- Chill. 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!
- Serve. Enjoy with fresh tortilla chips, fritos corn chips, crackers, bread, or fresh veggies.
Tips for the Best Taco Dip Recipe
- Whip the cream cheese. 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.
- Make sure to soften it first. You always want to make sure your cream cheese is soft beforehand. Otherwise, mixing will be very hard without leaving big clumps of cream cheese behind.
- To kick it up with some heat, add some jalapenos on top. You may also love this jalapeno popper cheese ball recipe!
- Low fat ingredients. I don’t recommend it 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.
Although very similar in many ingredients, a 5 or 7 layer dip is meant to have several distinct layers. This taco dip has a cream cheese base and fresh toppings sprinkled on top.
Certainly! It’s a great way to make it a little lighter. The yogurt will provide the same texture as the sour cream, perhaps with a bit more tang.
You can use an 8-inch square baking dish instead.
It’s best served the day of, however, it can be made the night before and kept covered in the fridge. I’d recommend waiting to add the toppings.
You can, but because it comes with its own seasonings it will change the taste of the taco dip.
Keep any leftovers stored in the fridge in an airtight container for up to 4 days. This dip does not freeze well.
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Taco Dip Recipe
- 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
- In a small bowl, mix together cream cheese, sour cream, and 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!
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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