Taco Dip Recipe

A bowl of taco dip topped with green olives, tomatoes, and lettuce, served with tortilla chips.

5 from 13 votes

This 10-minute taco dip recipe is simple and full of flavor, combining your favorite taco toppings into a creamy dip that's ready in no time.

Prep Time10

Total Time10

Course: Appetizer

Cuisine: Mexican

Servings:

Author: Kristyn Merkley

Ingredients

8 ounces cream cheese, softened
16 ounces light sour cream
1 (1.25-ounce) package taco seasoning mix
¼ head iceberg lettuce, rinse, drained, shredded
1 cup cheddar cheese, shredded
1 green bell pepper, chopped
3 tomatoes, chopped
1 (2.25-ounce) can black olives, drained

Instructions

Mix cream cheese, sour cream, and taco seasoning. Spread mixture in a 9-inch (or a little larger) serving dish.
Top the mixture with lettuce, cheese, tomatoes, bell pepper, and black olives. Enjoy with tortilla chips or pita chips.

Video

Notes

Recipe Tips.

Make sure the cream cheese is fully softened for smooth mixing.
Spread the base evenly for clean, even layers. This is one pretty dip!
Drain tomatoes well to prevent excess moisture.
Add the toppings shortly before serving to keep lettuce crisp.
Chill the cream mixture for 30 minutes before serving for the best flavor.

Make ahead of time. Mix the cream cheese, sour cream, and taco seasoning. Keep this mixture in the fridge the night before you need to serve it. Prepare the rest of the ingredients and keep them separate and in the fridge until you're ready to top the dip and serve.

Store leftovers in an airtight container in the refrigerator for 3-4 days.

Nutrition