Taco Dip
Crowd-pleasing layered taco dip with cream cheese, sour cream, lettuce, cheddar and taco seasoning. Fast, colorful, and party-ready.
I decided to try making this and it was a huge hit. My son takes it to gatherings of boys and it never even makes it into the meeting room. They have asked him if there is something in it that is addicting. How much better a recommendation could you ask for.
Submitted by: Toby from Milwaukee, WI
Yield: 12 unless they are hungry boys
- Blend cream cheese, sour cream, and taco seasoning, spread in an 11x13 pan, then layer lettuce, cheese, tomatoes, onions, and olives.
- Make ahead: store covered in the fridge. Best within 24 to 48 hours for crisp veggies; keeps up to 3 to 4 days.
- Flexible recipe: swap low-fat dairy, add cooked taco meat or beans, and serve with chips or veggie sticks.
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Preparation Instructions:
Put cream cheese in a food processor with the steel blade and pulse, scrape down and add the sour cream in 3-4 batches scraping down each time. Scrape down and add the taco seasoning and pulse briefly. Make sure all is a uniform color but don’t process for a long time.
Spread mixture evenly over the bottom of a 11x13 or other similar sized container with sides such as a platter.
Sprinkle the lettuce over this. Then sprinkle in layers, the cheese, the tomatoes, the onions, and the black olives.
Serve or refrigerate covered and serve later. It will thicken up a bit when it is refrigerated.
Dip can be served with chips or vegetable sticks such as celery and carrots.
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More About This Recipe
This is so easy to make that my son makes it himself. All the vegetables are optional. This assortment makes for a wonderfully colorful presentation.
If you enjoyed this recipe, check out more dip recipes here.
Frequently Asked Questions
How do I make this taco dip?
Soften the cream cheese and pulse in a food processor with the sour cream until smooth. Stir in taco seasoning. Spread the mix in an 11x13 pan, then layer shredded lettuce, shredded cheddar, diced Roma tomatoes, sliced green onions, and black olives. Serve right away or chill before serving.
Can I make it ahead and how long will it keep?
Yes. You can assemble it a few hours or the day before. Keep it covered in the refrigerator. For best texture eat within 24 to 48 hours; it will stay safe for up to 3 to 4 days but the vegetables may soften.
I don't have a food processor. What can I use instead?
Soften the cream cheese at room temperature and beat it smooth with a hand mixer, sturdy whisk, or fork. Add the sour cream in batches and mix until uniform, then stir in the taco seasoning.
Can I change ingredients or add meat?
Yes. Use Greek yogurt or low-fat sour cream and light cream cheese to cut calories. Add cooked taco-seasoned ground beef, shredded chicken, or black beans for more protein. Vegetables and toppings are flexible.
Is this recipe gluten-free?
The dip itself is usually gluten-free, but check the taco seasoning label for hidden gluten. Also use gluten-free chips or veggies for dipping to keep the whole dish gluten-free.
How many people does this recipe serve?
In an 11x13 pan this dip generally serves about 12 to 16 people, depending on portion size and whether it is an appetizer or main party snack.
Can I freeze this dip?
Freezing is not recommended. The dairy will separate and the vegetables will lose texture. If you must, freeze only the seasoned cream cheese base and add fresh veggies after thawing, but quality will be lower.
How do I keep the layers from getting soggy?
Use Roma tomatoes and pat them dry before adding. Drain sliced olives and squeeze excess moisture from any watery veggies. If making ahead, add lettuce and juicy toppings just before serving.
How do I make this taco dip?
Soften the cream cheese and pulse in a food processor with the sour cream until smooth. Stir in taco seasoning. Spread the mix in an 11x13 pan, then layer shredded lettuce, shredded cheddar, diced Roma tomatoes, sliced green onions, and black olives. Serve right away or chill before serving.
Can I make it ahead and how long will it keep?
Yes. You can assemble it a few hours or the day before. Keep it covered in the refrigerator. For best texture eat within 24 to 48 hours; it will stay safe for up to 3 to 4 days but the vegetables may soften.
I don't have a food processor. What can I use instead?
Soften the cream cheese at room temperature and beat it smooth with a hand mixer, sturdy whisk, or fork. Add the sour cream in batches and mix until uniform, then stir in the taco seasoning.
Can I change ingredients or add meat?
Yes. Use Greek yogurt or low-fat sour cream and light cream cheese to cut calories. Add cooked taco-seasoned ground beef, shredded chicken, or black beans for more protein. Vegetables and toppings are flexible.
Is this recipe gluten-free?
The dip itself is usually gluten-free, but check the taco seasoning label for hidden gluten. Also use gluten-free chips or veggies for dipping to keep the whole dish gluten-free.
How many people does this recipe serve?
In an 11x13 pan this dip generally serves about 12 to 16 people, depending on portion size and whether it is an appetizer or main party snack.
Can I freeze this dip?
Freezing is not recommended. The dairy will separate and the vegetables will lose texture. If you must, freeze only the seasoned cream cheese base and add fresh veggies after thawing, but quality will be lower.
How do I keep the layers from getting soggy?
Use Roma tomatoes and pat them dry before adding. Drain sliced olives and squeeze excess moisture from any watery veggies. If making ahead, add lettuce and juicy toppings just before serving.
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