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A delicious Taco Dip Recipe featuring layers topped with shredded lettuce, diced tomatoes, sliced black olives, shredded cheese, and jalapeños, served with a side of olives and a plate ready for dipping.
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4.87 from 95 votes

Taco Dip Recipe

This is the best taco dip recipe. With a few ingredients you can throw together this easy taco dip recipe in minutes. Try this simple taco dip recipe today!
Prep Time10 minutes
Total Time10 minutes
Course: Appetizer
Cuisine: American, Mexican
Servings: 10
Author: Carrie Barnard
Cost: $10.87 Per Recipe, $1.09 Per Serving

Ingredients

  • 16 oz cream cheese (softened)
  • 16 oz sour cream
  • 2 tbsp taco seasoning
  • 1 cup cheddar cheese (shredded).
  • iceberg lettuce (diced and shredded)
  • 1 tomato (diced)
  • black olives (sliced)
  • jalapeños (sliced)

Instructions

  • In a mixing bowl, combine 16 oz softened cream cheese, 16 oz sour cream, and 2 tbsp taco seasoning. Mix until smooth and well combined.
  • If there are small clumps, then the cream cheese isn't soft enough. Just let it sit longer so the cream cheese can soften again and mix again.
  • Once it is mixed, pour into a serving platter.
  • Top with 1 cup shredded cheddar cheese. Add a layer of diced iceberg lettuce, 1 diced tomato, sliced black olives, and sliced jalapeños on top.
  • Serve with tortilla chips and enjoy!

Video

Notes

This is great to make ahead for a holiday or a game day.  Refrigerate covered for up to 5 days.  If making ahead, I would wait to add the toppings (lettuce, tomatoes, olives and jalapeños) until you are ready to serve the dip.  

Nutrition

Calories: 291kcal | Carbohydrates: 4g | Protein: 7g | Fat: 28g | Saturated Fat: 16g | Cholesterol: 85mg | Sodium: 293mg | Potassium: 167mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1154IU | Vitamin C: 2mg | Calcium: 177mg | Iron: 1mg
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