Taco Dip Recipe

4.67 from 9 votes

Taco Dip is one of my very favorite dips. It's ideal for get-togethers and parties, and especially perfect for the Super Bowl! Enjoy it hot or cold...it's an easy crowd pleaser!

Prep Time10

Total Time10

Course: appetizers

Cuisine: Mexican

Servings: servings

Author: Becky Hardin

Equipment

Hand Mixer

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 toppings
2 cups chopped iceberg lettuce, 1 cup shredded cheddar cheese, 1 cup chopped tomatoes
Drizzle a little taco sauce over top
2 tablespoons taco sauce
Serve with sliced veggies, tortilla chips, or your favorite crackers.

Video

Notes

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!

Storage: Store 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 and assemble just before serving.

Nutrition