I make this taco dip whenever I need something quick that I know everyone will eat. It takes just a few minutes to stir together, and somehow it's always the first appetizer to disappear.
Whether it's game day, a holiday party, or a last-minute movie night, this creamy taco dip is one of those recipes I can throw together without even thinking. Just add your favorite toppings and a big bowl of tortilla chips.
🛒Key Ingredient Tips
- Cream cheese – Let it soften before mixing. I've found it blends much more smoothly and gives the dip its creamy texture.
- Sour cream – Sour cream keeps the dip light and tangy. Greek yogurt also works well if you want a little extra protein.
- Taco seasoning – Homemade or store-bought both work. I usually use whatever I have in the pantry and adjust the spice level to my family's taste.
👩🍳 You'll find the complete list of ingredients below the recipe card.
🥣How To Make Taco Dip
With an electric mixer on medium, beat together cream cheese, sour cream, and taco seasoning.
Transfer the cream cheese mixture into a serving dish (I used a 9-inch round dish), and even the top out with a spatula.
Cover and let chill in the fridge for 30-40 minutes for flavors to blend more.
When ready to serve, add your toppings: lettuce, shredded cheese, olives, green onion, and diced tomatoes.
We like to serve it with crackers, tortilla chips, or veggie sticks.
This dip can be stored in the fridge, covered, for up to 3 days. However, I recommend keeping the toppings separately.
📋Tips
- If you like some heat, a dash of hot sauce or chopped jalapeños can spice up your delicious taco dip. Remember to adjust the quantity to your preferred level of spiciness, as they can easily dominate the other flavors in the dip.
- Before serving, refrigerate the dip. I recommend at least 30 minutes for the flavors to meld, the dip to thicken, and to keep the toppings looking fresh - add them just before serving.
- Pro Tip: Use a hand mixer for cream cheese-based dips to incorporate air, making it fluffier and easier to scoop, preventing your chips from breaking when you dip.
- To make it vegan-friendly, replace the sour cream with plain unsweetened plant-based yogurt and opt for coconut cream cheese. While the flavor will have a different profile, if you're accustomed to plant-based products, it shouldn't be a significant adjustment. Personally, I'm a fan of coconut cream cheese and frequently choose it over dairy alternatives.
- Make up to 2 days ahead and chill. Top just before serving.
If you're looking for a hot dip too, try this creamy jalapeno dip, or asparagus dip.
Storage Instructions
- 🍱To Store. The ready dip can be stored at room temperature for up to 2 hours. For longer storage, put the dip in an airtight container and refrigerate for 2-3 days.
- Make ahead. You can prepare this taco dip ahead of time. I recommend making it no more than one day before serving.
👪How I Like To Serve It
I usually put this dip right in the middle of the table with plenty of tortilla chips and fresh veggies.
Some of our favorites include:
- Tortilla chips
- Crackers
- Bell pepper strips
- Celery
- Baby carrots
- Cucumber slices
It's also delicious spread inside wraps, tacos, baked potatoes, or even sandwiches.
Variations
- Create a tiered taco dip by layering ingredients in your serving dish. Begin with leftover taco meat and refried black beans as the bottom layers, then add a cream cheese layer and finish it off with toppings.
- Add Guacamole - opt for my simple guacamole or avocado crema. Or simply cut the avocado into cubes and add it as a topping.
- Lettuce - for a fresh and crisp texture, add chopped romaine or iceberg lettuce.
- Protein mix-in - cooked ground turkey, beef, chicken, are great additions. Or use Chipotle style plant-based sofritas. When using cooked meat, opt for lean choices to minimize or eliminate the need to drain excess grease.
- Add some heat: Jalapeños - fresh or jarred jalapeños or green chilies work best. If using fresh, remove the seeds and membrane for milder heat. Or incorporate a bit of salsa or taco sauce into the base layer before topping it off.
More Party Dips & Appetizers
Before You Go
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📖Recipe
3 Ingredient Taco Dip With Cream Cheese
Ingredients
For the Dip
- 8 ounces of cream cheese softened
- 1 cup sour cream
- 2 tablespoon taco seasoning homemade
Toppings (or choose your own)
- 1 cup crunchy lettuce
- ½ cup shredded cheddar cheese
- ½ cup diced tomatoes
- ½ cup sliced black olives
- 2 tablespoons green onions
Instructions
- With an electric mixer on medium, beat together cream cheese, sour cream, and taco seasoning.
- Transfer the cream cheese mixture into a serving dish (I used a 9-inch round dish), and even the top out with a spatula. Cover and let chill in the fridge for 30-40 minutes for flavors to blend more.
- When ready to serve, add your toppings: lettuce, shredded cheese, olives, green onion, diced tomatoes.
- We like to serve it with crackers, tortilla chips, or veggie sticks.
- This dip can be stored in the fridge, covered, for up to 3 days. However, I recommend keeping the toppings separately.
Notes
- Pro Tip: Use a hand mixer for cream cheese-based dips to incorporate air, making it fluffier and easier to scoop, preventing your chips from breaking when you dip.
- To Store: The ready dip can be stored at room temperature for up to 2 hours. For longer storage, put the dip in an airtight container and refrigerate for 2-3 days.
Nutrition
Love dips with cream cheese? Try these next: baked jalapeno dip, asparagus dip, and spicy pimento cheese dip.
Rita
easy and quick 3 ingredient dip with cream cheese!