This super easy, no-cook taco dip is a MUST-have appetizer at any get-together – birthdays, football, holidays, etc.
I absolutely love anything creamy and cheesy, but then again, who doesn’t?! This healthy 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. Serve it at your next party with your favorite baked tortilla chips and play around with the toppings – try jalapeños, scallions, or avocados. A few of my favorite appetizer dips are Baked Mexican Layer Dip, Greek 7-Layer Dip, and Whipped Feta Dip.
Is taco dip healthy?
Traditional taco dip can be high in calories and fat. To lighten it, I swapped some of the ingredients for reduced-fat options, making one serving just under 60 calories. Plus, it has some protein and fiber.
What is taco dip made of?
- Cream Cheese: I prefer Philadelphia’s 1/3-less fat cream cheese, but any brand will work.
- Sour Cream: You’ll need eight ounces of reduced-fat sour cream.
- 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: Slice black olives.
How to Make Taco Dip
- 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.
How long does taco dip last?
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.
- Sour Cream: Substitute sour cream with Greek yogurt.
- 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.
More Dip Recipes You’ll Love
- 8 oz 1/3 less fat Philadelphia cream cheese
- 8 oz full fat Greek yogurt , or reduced fat sour cream
- 16 oz jar mild salsa
- 1 1/2 tablespoons taco seasoning, or 1/2 packet package taco seasoning, check for GF
- 2 cups iceberg lettuce, shredded fine
- 2 medium tomatoes, seeds removed and diced
- 1 cup reduced-fat shredded cheddar cheese
- 2.25 oz can sliced black olives, drained
- 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.