Taco Dip with Cream Cheese
A creamy layered taco dip made with a cream cheese and sour cream base, topped with salsa, cheddar, lettuce, tomatoes, olives, and green onions. Quick to make, customizable, and perfect for parties.
Ingredients
Base
- 8 oz cream cheese softened
- 1 cup sour cream or Greek yogurt
- 1 packet taco seasoning or 2 tbsp homemade taco spice
- 1 tbsp lime juice optional
Layers & Toppings
- 1 cup salsa
- 1 cup shredded cheddar cheese
- 1 cup shredded romaine or iceberg lettuce
- 1 medium tomato diced
- 2 green onions sliced
- ¼ cup sliced black olives optional
- Pickled jalapeños cilantro, avocado (optional)
- Tortilla chips for serving
Optional
- 1 cup cooked seasoned ground beef or shredded chicken optional for a heartier dip
Instructions
- Beat the softened cream cheese until smooth. Add sour cream, taco seasoning, and lime juice; beat until combined and fluffy.
- Spread the cream cheese mixture in an even layer in a shallow serving dish. Spoon salsa evenly over the base. Sprinkle shredded cheese and add lettuce, tomato, olives, green onions, and any other toppings.
- Cover and chill for 30–60 minutes so flavors meld. Serve with tortilla chips or vegetable dippers. For a warm version, bake at 350°F (175°C) for 10–12 minutes until bubbly, then top with fresh ingredients.
Notes
- Let the cream cheese come to room temperature for the smoothest base.
- Make ahead up to 24 hours; add delicate toppings just before serving.
- Swap half the cream cheese for Greek yogurt to lighten the dip.
- Freeze the seasoned base (not the assembled dip) if you need to store longer.
Nutrition
Calories: 180kcalCarbohydrates: 6gProtein: 4gFat: 15gSaturated Fat: 9gSodium: 310mgSugar: 2g
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