Go Back
–+ servings
Save This Recipe Form

Don’t lose this recipe!

Put in your email, and we’ll deliver it straight to your inbox. You’ll also get weekly recipe suggestions based on what you love. Opt-out anytime – no strings attached!

A hand dips a tortilla chip into a glass bowl of Taco Dip layered with jalapeños, olives, tomatoes, and guacamole, surrounded by more tortilla chips.

Taco Dip

Taco Dip is one of those easy wins that works for just about any occasion, whether you're feeding a crowd or just want something fun to snack on. The creamy base comes together fast, and once you pile on the toppings, it looks like way more effort than it actually takes. You can make it ahead, stash it in the fridge, and bring it out whenever you're ready—no oven or reheating needed. It’s the kind of dip that disappears fast, but if you do have leftovers, they’re just as good the next day.
Print Recipe Pin Recipe [btn-google-source]
Prep Time: 15 minutes
Total Time: 15 minutes
Course: Appetizer
Cuisine: American
Keyword: Taco Dip
Servings: 6
Calories: 517kcal
Author: Mandy Applegate

Ingredients

  • 16 ounces sour cream
  • 16 ounces cream cheese
  • 3 tablespoons taco seasoning
  • 1 ½ cups chopped lettuce
  • 2 medium tomatoes chopped
  • ½ cup sliced jalapeños chopped
  • ⅓ cup black olives sliced
  • 1 cup cheddar cheese shredded

For the toppings:

  • Guacamole
  • Black olives
  • Jalapeños
US Customary - Metric

Instructions

  • In a large bowl, use an electric mixer to blend together the sour cream, cream cheese, and taco seasoning until smooth and fluffy.
    16 ounces sour cream, 16 ounces cream cheese, 3 tablespoons taco seasoning
  • Spread the creamy mixture evenly in a shallow serving dish or pie plate.
  • Sprinkle the chopped lettuce over the base, followed by tomatoes, jalapeños, olives, and a generous layer of shredded cheddar cheese.
    1 ½ cups chopped lettuce, 2 medium tomatoes, ½ cup sliced jalapeños, ⅓ cup black olives, 1 cup cheddar cheese
  • Top with dollops of guacamole or extra olives and jalapeños if you like it extra zesty. Serve right away with tortilla chips or cover and chill until ready to enjoy.
    Guacamole, Black olives, Jalapeños

Video

Notes

  • Go Full-Fat for Best Flavor: Full-fat sour cream and cream cheese give the richest texture and flavor, which is worth it for this kind of dip.
  • Soften the Cream Cheese First: Let it sit at room temperature for about 30 minutes so it blends more easily and doesn’t leave lumps.
  • Mix Until Fluffy: Take your time mixing the base—it should be smooth and light, almost like a whipped spread.
  • Drain Your Veggies: Tomatoes can be juicy—give them a quick blot with a paper towel to avoid watery spots in the dip.
  • Chop Small for Better Scooping: The smaller the lettuce and tomato pieces, the easier it is to scoop with chips.
  • Use a Shallow Dish: A wide, shallow dish gives you more surface area for layering and makes it easier to serve.
  • Adjust the Heat: Want it spicier? Add extra jalapeños or a few dashes of hot sauce to the base. Milder? Skip the jalapeños entirely.
  • Let It Chill: If you’re not serving it immediately, let it sit in the fridge for 30 minutes so the flavors meld and the texture sets.

Nutrition

Calories: 517kcal | Carbohydrates: 12g | Protein: 12g | Fat: 48g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 140mg | Sodium: 795mg | Potassium: 356mg | Fiber: 1g | Sugar: 7g | Vitamin A: 2446IU | Vitamin C: 8mg | Calcium: 297mg | Iron: 1mg
Tried this recipe?Let us know how it was!