Taco Dip Recipe
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!
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!
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.
