Easy Taco Dip
When the weather heats up, the last thing you want to do is turn on the oven. That’s why this Easy Taco Dip is the perfect solution for your next summer gathering! Made with cool, creamy layers and fresh toppings, this no-bake dip is a crowd-pleasing summer appetizer that’s always a hit.
Whether you’re hosting a backyard BBQ, heading to a pool party, or looking for the best summer dips to add to your potluck table, this taco dip delivers big flavor with minimal effort.
Why You’ll Love This Taco Dip
- No cooking required – perfect for hot summer days
- Easy to make ahead
- Loaded with fresh and zesty flavor
- Perfect with tortilla chips or fresh veggies
Tips:
- Add black olives, jalapeños, or sliced green onions for extra flair.
- For a heartier dip, add a layer of refried beans or seasoned ground beef under the cream cheese layer.
- Serve this dip in individual cups for easy grab-and-go appetizers at your next party.
What is Taco Dip?
Taco dip is a layered, Tex-Mex-inspired appetizer made with creamy and savory ingredients that mimic the flavors of a taco—but in dip form!
It’s typically served cold and scooped up with tortilla chips, making it a popular choice for parties, potlucks, game days, and summer gatherings.
Ingredients
- Cream cheese
- Sour cream
- Lettuce, chopped
- Diced tomatoes and green chiles
- Shredded cheddar cheese
- Taco seasoning
- Vidalia onion, diced
How to make Taco Dip
In a medium bowl, beat together the cream cheese and sour cream until smooth and creamy.
Mix in the taco seasoning until well combined.
Spread the mixture evenly in a 9×9 dish or a shallow serving platter.
Layer the lettuce, tomatoes, onions and shredded cheese.
For best flavor, refrigerate for 30 minutes to let the layers meld.
Serve chilled with tortilla chips or scoop-style corn chips.
More Summer Appetizers You’ll Love
Looking for more summer dips and appetizers? Try these easy recipes:
Easy Taco Dip
Ingredients
- 8 oz cream cheese softened
- 1 cup sour cream
- 1 packet taco seasoning
- 1 cup shredded lettuce iceberg or romaine
- 1 cup diced tomatoes with green chiles drained
- ½ cup chopped Vidalia onion
- 1 cup shredded cheese cheddar or Mexican blend, optional
- Tortilla chips for serving
Instructions
- In a medium bowl, beat together the cream cheese and sour cream until smooth and creamy.
- Mix in the taco seasoning until well combined.
- Spread the mixture evenly in a 9×9 dish or a shallow serving platter.
- Layer the lettuce, tomatoes, onions and shredded cheese.
- For best flavor, refrigerate for 30 minutes to let the layers meld.
- Serve chilled with tortilla chips or scoop-style corn chips.
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