Whip up this easy taco dip in no time! It’s a flavor-packed, easy-to-make dip that’s perfect for parties and celebrations. With a creamy base of cream cheese, sour cream, and taco seasoning, plus all your favorite taco toppings, it’s a quick and easy appetizer everyone will love.
This taco dip is one of my favorite appetizers and snacks to serve at parties and all sorts of gatherings, from Cinco de Mayo and Christmas to Super Bowl and 4th of July celebrations. It’s one of those recipes that’s easy to make and everyone loves.
The base layer is made from a mixture of cream cheese, sour cream, and taco seasoning. It’s then topped with layers of ingredients that are commonly found in tacos, such as chunky red salsa, shredded lettuce, diced tomatoes, sliced olives, and shredded cheese.
A popular variation is the 7-layer taco dip that often includes additional layers like refried beans and guacamole. That’s one of the things I love about this recipe – it’s super versatile and can easily be adjusted according to your specific preferences!
Whether you serve it with tortilla chips or fresh veggies like carrots and celery sticks, it’s one of those classic recipes that you’ll make over and over again!
More Dip Recipes
Love dips? Here are a few more options.
- Cream cheese: The heart of a really good dip! You’ll need 16 ounces, or 2 blocks, of cream cheese. You can use the light/reduced fat or full-fat variety. Just make sure it’s softened to room temperature to make it easier to mix.
- Sour cream: This adds a creamy texture to the base layer.
- Taco seasoning: You’ll need 4 tablespoons of taco seasoning. That’s about 1 normal-sized packet of store-bought taco seasoning. Alternatively, you could make your own homemade taco seasoning.
- Cheese: I used shredded sharp cheddar cheese but feel free to use a Mexican-blend cheese blend if you prefer.
- Salsa: Using a chunky salsa helps the dip not be too runny.
- Vegetables: I added some fresh vegetables like shredded lettuce and diced tomatoes.
- Optional toppings: Sliced olives and pickled jalapeño slices are also really great additions to this dip. They’re optional though, so if they’re not your thing, feel free to leave them out.
How to Make Taco Dip
Make the base layer: In a large bowl using an electric mixer, beat together the cream cheese, sour cream, and taco seasoning until smooth.
Spread: Grab a 9×13-inch baking dish and spread the mixture evenly across the bottom.
Layer: Add the rest of the ingredients in this order: chunky salsa, shredded lettuce, diced tomatoes, olives (optional), and plenty of shredded cheese.
Serve this alongside tortilla chips, pita chips, crackers, or veggie sticks at your next gathering, and enjoy!
Make Ahead and Storage
Taco dip can be made up to 2 days in advance. However, the base layer and the fresh ingredients like the lettuce, tomatoes, and salsa should be stored separately. It’s best to assemble the final dip right before serving so that the fresh ingredients don’t wilt and become soggy.
Leftover taco dip can be stored in an airtight container in the refrigerator for up to 4 days.
- 16 ounces cream cheese, softened to room temperature
- 2 cups sour cream
- 4 tablespoons taco seasoning
- ¾ cup chunky salsa
- 1 ½ cups finely shredded lettuce
- 2 Roma tomatoes, diced
- ½ cup sliced black olives, optional
- 1 ¼ cup shredded sharp cheddar or Mexican cheese blend
- Beat together the cream cheese, sour cream, and taco seasoning in a large bowl using an electric mixer until completely smooth and well combined.
- Spread the mixture evenly into a 9×13-inch baking dish.
- Layer the remaining ingredients on top in this order: chunky salsa, shredded lettuce, diced tomatoes, olives (if using), and shredded cheese.
- Serve immediately or cover and refrigerate until ready to serve.
- Taco seasoning: You can use my homemade taco seasoning or a 1-ounce packet of your favorite store-bought taco seasoning
- If you like it spicy, top your dip with some diced pickled jalapeños.
Photography by Erin Jensen of The Wooden Skillet.