This Layered Taco Dip is the perfect appetizer for serving up at game day, barbecues, or any time you have a crowd to feed. You can guarantee that everyone will love this crowd-pleasing Easy Taco Dip dip so much so that you’ll probably need a double batch!
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What’s in this Taco Dip Recipe?
Layered Taco Dip is such a quick and easy recipe that’s full of flavor and is always a crowd favorite. You will not disappoint your party guests with this cheesy dip recipe and you only need five ingredients to make it!
- Cream Cheese: Forms the base of our dip. It’s rich, creamy, and tangy!
- Salsa: Mixes with the cream cheese to create a creamy, Mexican-inspired dip.
- Lettuce: Adds crunch to the dip. I recommend iceberg lettuce because it stays crunchy for the longest.
- Cheese: Makes the dip salty and cheesy. I used cheddar cheese, but Mexican blend or Monterey jack would also work.
- Tomatoes: Add a pop of freshness.
Pro Tip: Top with taco sauce or hot sauce if you’d like to add a spicy kick to your dip.
Variations on Layered Taco Dip
The easiest way to change up this dip is to add an extra layer between the cream cheese and the toppings. Some favorites include guacamole, refried beans, and ground beef, chicken, or turkey.
If you’d like to go all out you can add leftover chili as one of the layers. If you do that, you’ll probably want to serve it hot, so heat it in the oven until piping hot all the way through then add the lettuce and tomatoes on top to keep the delicious textures!
Yes, you can assemble this dip up to 1 day in advance and store it in the refrigerator until ready to serve.
You can include anything that you like on tacos and fajitas. Try adding black olives, cilantro, sour cream, avocado, bell peppers, fresh chili peppers, jalapenos, and other cheeses such as Mexican blend or Monterrey jack (there are too many to list). Have fun with this recipe and make it your own!
Yes, cooked ground beef, chicken, or turkey are great additions.
I like to serve Layered Taco Dip cold because I like the textures from the fresh tomatoes and crunch from the lettuce. I think is best served as a cold dip. If you’d like melted cheese you could pop it in the oven (350°F) for 5-10 minutes or under the broiler to melt the top layer and then add lettuce and tomatoes when it’s done.
How to Store
Store leftover taco dip in an airtight container for up to 1 day fully assembled. You can store the cream cheese mixture separately from the toppings for up to 3 days. Assemble just before serving. I do not recommend freezing this dip.
Serving Suggestions
I love to serve this dip with tortilla chips, but you can use any kind of chip you prefer. You can also serve it with crackers or some veggie sticks such as sliced carrots, celery, and bell peppers.
Taco Dip Recipe
Equipment
Ingredients
- 8 ounces cream cheese room temperature (1 brick)
- ¼ cup salsa store-bought or homemade
- 2 cups chopped iceberg lettuce (about ½ head)
- 1 cup shredded cheddar cheese
- 1 cup chopped tomatoes
- 2 tablespoons taco sauce optional, for topping
Instructions
- Using a hand mixer, mix the softened cream cheese and salsa until well combined.8 ounces cream cheese, ¼ cup salsa
- Spread the cream cheese mixture over the bottom of a small casserole dish.
- Layer with lettuce, cheese, and tomatoes, as well as any additional toppings2 cups chopped iceberg lettuce, 1 cup shredded cheddar cheese, 1 cup chopped tomatoes
- Drizzle a little taco sauce over top2 tablespoons taco sauce
- Serve with sliced veggies, tortilla chips, or your favorite crackers.
Video
Becky’s Tips
- You can easily make this taco dip in advance and store it in the fridge for up to a day in before serving.
- I don’t recommend freezing this dip.
- Serve with whatever chips and veggies you like.
- Feel free to add extra layers with your favorite dips, veggies, and taco toppings.
- If you’re feeding a large crowd I recommend doubling the recipe!
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
