Taco Dip
Looking for an easy, cheesy, layered crowd-pleasing dip? This Taco Dip Recipe brings creamy, spicy Mexican flavors together in a no-bake, game-day–ready appetizer that’ll vanish in minutes.
Ingredients
- 8 oz cream cheese softened
- 1 cup sour cream or Greek yogurt
- 1 packet taco seasoning
- 1 lb ground beef 93/7 lean; you can use ground turkey
- 1 cup salsa chunky or smooth, your call!
- 1 cup shredded cheddar cheese sharp cheddar gives a flavor punch
- ½ cup diced tomatoes fresh or canned, drained
- ¼ cup sliced black olives
- 2 tbsp chopped green onions
- ½ cup chopped cilantro optional, for a fresh finish
- Tortilla chips, crackers or sliced bell peppers for serving
Instructions
- In a mixing bowl, whip together the softened cream cheese and sour cream (or Greek yogurt) until smooth—use an electric mixer or sturdy spatula.
- Spread that creamy mixture evenly in the bottom of a shallow 9×13-inch dish or a sectional dip tray—cover every corner.
- In a medium skillet over medium-high heat, brown the ground beef until no pink remains; drain excess fat. Sprinkle in taco seasoning and ¼ cup water, simmer 2–3 minutes until the sauce clings to the meat.
- Spoon the seasoned beef over the cream cheese layer, spreading gently. Next, dollop salsa across the beef, then sprinkle shredded cheddar evenly.
- Scatter diced tomatoes, black olives, green onions and cilantro for bursts of color and flavor.
- Cover with plastic wrap and refrigerate at least 30 minutes—up to 2 hours. This lets flavors marry beautifully and firms up the dip for neat slices.
- Uncover, set out chips or veggies, and dig in! Watch how quickly this cheesy, spicy dip disappears.
Notes
I learned during testing that letting the cream cheese sit at room temp is non-negotiable—it clumps less. For extra creaminess, blend the sour cream and cheese base in a food processor. If your salsa is watery, drain it in a fine mesh sieve so the dip doesn’t get soggy. Olives add a salty pop, but feel free to skip them if you’re not a fan. Leftover meat mixture is great mixed into scrambled eggs or stuffed into tacos for lunch.
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