This super easy, no-cook taco dip is a MUST-have appetizer at any gathering – birthdays, football, holidays, etc.
Taco Dip
I absolutely love anything creamy and cheesy, but then again, who doesn’t?! This easy Taco Dip recipe is my daughter Karina’s favorite dip, which she has nicknamed “the stuff.” It’s easy to prepare, and everyone always wants the recipe when they try it. The base is a jar of salsa with cream cheese and yogurt, seasoned with taco seasoning. Then it’s layered with lettuce, tomato, cheese and black olives. Serve it at your next party with your favorite baked tortilla chips and play around with the toppings – try jalapeños, scallions, or avocados. More dips you might also enjoy, Baked Mexican Layer Dip, Greek 7-Layer Dip, and Whipped Feta Dip. And see all my Superbowl recipes here!
We’ve Made This Dip 50+ Times—Here’s Why It’s That Good
Birthday parties, Christmas parties, Superbowl, pool parties… I can’t even tell you how often this dip has appeared at one of our gatherings. It’s the kind of recipe that disappears fast, with guests hovering around the bowl for just one more bite. My daughter Karina loves it so much that she’s even taken it upon herself to start making it—it’s her absolute favorite. Here’s why you’ll keep making it again and again:
- Easy
- No Cook
- Crowd-Pleaser
- Delicious
If you try it, let me know!
What You’ll Need
- Cream Cheese: I prefer Philadelphia’s 1/3-less fat cream cheese, but any brand will work. This is easier to mix if you let it soften on the counter.
- Sour Cream or Greek Yogurt: You’ll need eight ounces, drained so it’s not too watery.
- Salsa: Buy your favorite jarred mild salsa – get a thicker one so the dip doesn’t get watery. If you’re serving this taco dip to people who don’t mind it spicy, buy a spicy salsa.
- Taco Seasoning: Make homemade taco seasoning or purchase a mix at the supermarket.
- Lettuces: Finely shred iceberg lettuce.
- Tomatoes: Remove the seeds from two large tomatoes and dice them.
- Cheese: Use a cup of reduced-fat shredded cheddar cheese.
- Olives: Sliced black olives.
How to Make Taco Dip
This dip couldn’t be easier and you don’t need any special equipment. See printable directions in the recipe card below.
- Base Layer: Mix the cream cheese, sour cream, salsa, and taco seasoning with an electric mixer. Spread it on the bottom of a large shallow glass dish. I used a 9” x 13″ pan.
- Remaining Ingredients: Top the cream cheese with lettuce, tomatoes, cheese, and olives and serve cold with chips.
What to Serve with Taco Dip
I love this layered taco dip with baked tortilla chips, but you can also use veggies, like mini bell peppers, cucumber slices, or carrot sticks. And if you need some more appetizer ideas, these Jalapeño Popper “Nachos,” Shrimp Ceviche, and Taco Empanadas would all be crowd-pleasers.
Storage
This easy taco dip is best eaten right after it’s made. If you’re prepping it for a party, you can make the cream cheese layer the day before and add the remaining toppings right before serving. If you have leftovers, you can refrigerate them for the next day. The dip will probably get watery, but you drain some of the liquid and mix it up before eating.
Variations
- Not an olive fan? Swap them for scallions or avocados.
- Tomatoes: Swap large tomatoes with grape or cherry tomatoes.
- Lettuce: Use romaine lettuce instead of iceberg.
- Like it spicy? Add fresh, chopped jalapeños.
- Extra Protein: Add a layer of re-fried beans or black beans. If you want a taco dip with meat, brown ground turkey with taco seasoning.
- Herbs: Top with fresh cilantro.
Is taco dip healthy?
Traditional taco dip can be high in calories and fat. To lighten it, I swapped half of the cream cheese for Greek yogurt, making one serving just under 60 calories.
More Dip Recipes You’ll Love
Yield: 24 servings
Serving Size: 1 /4 cup
In a large bowl combine cream cheese, Greek yogurt or sour cream, salsa and taco seasoning and mix well with an electric mixer.
Spread on the bottom of a large shallow glass dish.
Top with shredded lettuce, tomatoes, shredded cheese and black olives.
Serve with baked tortilla chips.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Serving: 1 /4 cup, Calories: 59 kcal, Carbohydrates: 4.5 g, Protein: 2 g, Fat: 3.5 g, Saturated Fat: 2 g, Cholesterol: 11.5 mg, Sodium: 223.5 mg, Fiber: 0.5 g, Sugar: 2 g
