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Taco Dip
Course:
Appetizer
Cuisine:
Mexican
Prep Time:
10
minutes
minutes
Total Time:
10
minutes
minutes
Servings:
10
servings
Calories:
273
cal
Author:
Ashley Fehr
This Taco Dip is the perfect party appetizer. It's made up of a rich and creamy cream cheese base topped with the best taco fillings. Perfect served with tortilla chips!
Print Recipe
US Customary
-
Metric
Ingredients
250
grams
cream cheese
(1 8oz package) room temperature
½
cup
sour cream
½
cup
mayonnaise or mirale whip
2
teaspoons
taco seasoning
(or more to taste)
1
cup
tomato salsa
1
cup
shredded cheddar cheese
1
cup
chopped iceberg lettuce
1
medium tomato
(juices squeezed out and chopped)
2
tablespoons
black olives
(drained) optional
sliced jalalpenos, bell peppers, green onions and other toppings as desired
tortilla chips for serving
Instructions
In a medium bowl, beat together cream cheese, sour cream, mayo and taco seasoning with an electric mixer until smooth.
Spread cream cheese mixture into a 9-10" dish or pie plate, or spread on a serving platter.
Spread salsa on top, then top with cheese, lettuce, tomatoes and olives and add other toppings as desired.
Refrigerate until ready to serve and serve with tortilla chips.
Video
Notes
Tips:
Soften the cream cheese first.
Room temperature cream cheese blends so much more easily with the sour cream and mayonnaise.
Beat well.
We want a smooth and creamy base. No lumps here!
Customize!
Seriously. Anything you would add to a taco you can add to your Taco Dip, so get creative.
Storage:
You can layer this Taco Dip ahead of time and store it in the fridge for up to 3 days.
Nutrition
Calories:
273
cal
|
Carbohydrates:
6
g
|
Protein:
6
g
|
Fat:
26
g
|
Saturated Fat:
9
g
|
Polyunsaturated Fat:
6
g
|
Monounsaturated Fat:
9
g
|
Trans Fat:
1
g
|
Cholesterol:
41
mg
|
Sodium:
1023
mg
|
Potassium:
219
mg
|
Fiber:
2
g
|
Sugar:
3
g
|
Vitamin A:
959
IU
|
Vitamin C:
4
mg
|
Calcium:
117
mg
|
Iron:
1
mg