You’ll love this recipe if you like dips like 7-Layer Dip, Chili Cheese Dip, and Dill Pickle Dip.
This no-cook recipe is always a favorite when we serve it.
I love how easily and quickly it comes together and that it’s such a versatile dip β you can easily switch up the toppings based on what you have on hand, what spice level you prefer, or how many people you’re feeding.
The base layer is made with a simple combination of cream cheese, sour cream, and taco seasoning and then is topped with lettuce, tomatoes, olives, and shredded cheese.
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Why you’ll love this recipe
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Ready to enjoy in only 15 minutes.
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Can easily be doubled to feed a crowd, making it an excellent option for parties.
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Low-carb, gluten-free, and vegetarian-friendly.
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Requires only straightforward ingredients.
Ingredients
How to make taco dip with cream cheese
This is an overview of the recipeβs instructions. The full instructions can be found in the recipe card at the bottom of this post.
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Mix Together The Base Layer: Mix together cream cheese and sour cream. Add in your taco seasoning (either store-bought or homemade will work!) and then mix again.
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Transfer To A Pan: Transfer the cream cheese mixture to a baking dish.
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Add Toppings: Top with romaine, tomatoes, olives, and shredded cheese.
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Serve: Serve immediately with your favorite vegetables, crackers, or chips. (Or, if you have time, cover the pan with a lid or foil, transfer it to the refrigerator, and chill for 30 minutes – 1 hour before serving.)
Ingredient substitution suggestions
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Cream Cheese: Dairy-free cream cheese (like almond milk cream cheese) can be subbed in at a 1:1 ratio.
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Sour Cream: Greek yogurt can be used instead of sour cream.
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Taco Seasoning: You can use store-bought (I use this taco seasoning from Amazon), or you can make your own by combining 1 Tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon paprika, 1 teaspoon garlic powder, and ½ teaspoon salt.
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Lettuce: I like to use romaine or iceberg lettuce because it’s crisp and holds up well in dips, but you can use any type of lettuce you prefer.
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Roma Tomatoes: You can use your favorite type of tomato in place of Roma tomatoes. Canned diced tomatoes are always an option as well. If using canned, be sure to drain them before adding them to the dip.
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Black Olives: Green olives can be used instead of black olives, or you can omit them entirely.
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Shredded Mexican Cheese: Any shredded cheese will work here (Monterey Jack, Pepper Jack, cheddar cheese, etc). You can also use dairy-free cheese.
Variations
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Kick up the heat and add roughly chopped or sliced jalapeños (either pickled or raw will work!).
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Mix some salsa into the base layer before adding your toppings.
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Sprinkle on some finely chopped green onions or chives for another level of flavor.
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Add some dollops of guacamole to the top of the prepared dish.
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Top with savory proteins, like these plant-based sofritas.
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Serve the dip with some sliced avocado on top or on the side.
What to serve with the dip
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Serve with vegetables: celery sticks, baby carrots, cucumber slices, and sliced bell peppers are our favorites.
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Serve with low-carb crackers or use a topping for this cauliflower pizza crust without cheese.
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Serve with tortilla chips or corn chips if carb content is not a concern of yours.
FAQs
What kind of store-bought taco seasoning should I use?
Any kind should work just fine! I personally have started using Siete’s taco seasoning and really like it.
Can I add meat to this taco dip recipe?
Yes, cooked ground beef, chicken, or turkey are great additions.
Can I make this dip ahead of time?
Yes, you can make this taco dip in advance. I would suggest only making it 1 day prior to serving.
How long can taco dip sit out at room temperature?
You can let the dip safely sit out for 2 hours. After that, cover it (or transfer it to a container) and put it in the refrigerator.
How long does taco dip last in the fridge?
If you store it in an airtight container, it will last for 3 days in the refrigerator.
More recipes
Recipe
Taco Dip With Cream Cheese
Ingredients
- 16 ounces cream cheese softened
- 2 cups sour cream
- 1 packet (~1 ounce) taco seasoning (or make homemade)
- 1 cup finely chopped romaine lettuce or shredded iceberg lettuce
- 3 Roma tomatoes finely chopped
- Β½ cup black olives finely sliced
- 1 cup shredded Mexican cheese
Instructions
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Mix Together The Base Layer: In a large mixing bowl, using an electric mixer, mix together cream cheese and sour cream. Add in taco seasoning and mix again.
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Transfer To A Pan And Add Toppings: Using a rubber spatula, transfer mixture to a baking dish before topping with romaine, tomatoes, olives, and shredded cheese.
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Serve: Serve immediately with your favorite vegetables, crackers, or chips. (Or, if you have time, cover the pan with a lid or foil, transfer it to the refrigerator, and chill for 30 minutes – 1 hour before serving.)
Video
Notes
Nutrition
The post Taco Dip with Cream Cheese appeared first on Real Balanced.
Reader Love
Made it without olives and served with cucumber chips – I don’t think it lasted more than 15 minutes between us the kids.