Taco Dip
This taco dip is a creamy, no cook party favorite layered with fresh toppings and bold flavor.
Ingredients
Creamy Base
- 16 oz brick style cream cheese, softened softened to room temperature
- 2 cups full fat sour cream for a rich and stable base
- 4 tablespoons taco seasoning about one 1 oz packet
Fresh Toppings
- 1 cup finely chopped lettuce washed and fully dried
- 4 Roma tomatoes seeds removed and diced small
- ½ cup sliced black olives drained well
- sliced jalapenos pickled or fresh, optional for heat
- 1 ¼ cups finely shredded sharp cheddar or Mexican blend cheese
For Serving
- sturdy corn chips for dipping
Instructions
- Place the softened cream cheese and sour cream in a large mixing bowl. Beat with a hand mixer until completely smooth and creamy.
- Add the taco seasoning and mix again until fully combined and evenly colored. Taste and adjust seasoning if desired.
- Spread the mixture evenly into a 9 to 10 inch pie dish, smoothing the surface with a spoon or offset spatula and pushing it to the edges.
- Sprinkle the chopped, well dried lettuce evenly over the creamy base.
- Scatter the diced Roma tomatoes over the lettuce, ensuring excess moisture has been removed.
- Add sliced olives and jalapenos if using, distributing evenly or creating sections for preference.
- Finish with a generous, even layer of shredded cheese covering the entire surface.
- Serve immediately with sturdy corn chips, or cover tightly and chill for 30 to 60 minutes before serving for easier scooping.
Notes
To prevent a watery dip, remove seeds from the tomatoes and dry the lettuce thoroughly. Use full fat sour cream for the best texture. For a lighter option, substitute part or all of the sour cream with full fat plain Greek yogurt. This dip is best served the same day but can be stored covered in the refrigerator for up to two days.
Nutrition Facts
Per serving estimate- Calories: 320 kcal
- Total Fat: 26 g
- Saturated Fat: 14 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Sugar: 3 g
- Protein: 8 g
- Sodium: 420 mg