Easy Cream Cheese Taco Dip

Taco dip is a cold, layered party dip: a base of cream cheese and sour cream stirred with taco seasoning, then piled with shredded lettuce, tomato, olives and cheese so every scoop grabs a bit of everything. This one takes about 10 minutes to layer and it is always the first bowl to empty.

This is the classic cold, no bake version, served straight from the fridge with tortilla chips. If you want it warm, there is a baked hot taco dip option in the variations below. Either way it takes about 10 minutes to put together and you can layer it up to a day ahead.

Cream Cheese Taco Dip

Add your favorite taco toppings, like shredded cheese, onions, diced tomatoes, or sliced jalapeños.

With its bold flavors and creamy texture, this cream cheese taco dip is a crowd-pleaser that you can whip up in no time.

Serve this dip along with other party dip recipes such as buffalo chicken dip, jalapeno popper dip, spinach artichoke dip at your next party!

Taco Dip Video

Ingredients

• Sour cream -  you can use unsweetened Greek yogurt or a vegan sour cream or yogurt instead.
• Taco seasoning - you can make your own taco seasoning or use pre-mixed taco seasoning packets. The main ingredients you need here are ground cumin, onion powder, garlic powder, ground chili or ground cayenne pepper, herbs + salt, and black pepper. To make it whole family-friendly, omit the peppers or use a little less so everyone can eat.
• Cream cheese - full-fat cream cheese is best for creamy and rich flavor but feel free to use low-fat options for less calories.

Toppings

Here are some ideas we like to use for toppings:

• Shredded cheese - Monterey Jack or pepper jack, or a vegan cheese substitute. Or use crumbled queso fresco or cotija cheese for a more authentic Mexican flavor.
• Olives - add meaty texture and savory flavor. You can use green, but they are generally too salty which will ruin the flavor of the dip. Or use half and half of both options.
• Green onions - or you can totally use finely chopped red onions (for more pungent flavor) or brown onions here. Whatever toppings you'll use be sure not to skip the onion as it adds that necessary zing and crunch to taco dip.
• Chopped fresh cilantro - what is a taco dish without cilantro and a squeeze of lime juice? We love it! But I get it, it's not everyone's cup of tea, you can substitute it with chopped fresh parsley or green onions for a milder flavor.
• Guacamole - use my 3 ingredient guacamole or avocado crema instead.
• Lettuce - Chopped lettuce will add a fresh and crisp texture.
• Tomatoes - diced tomatoes, cherry tomatoes, or pico de gallo if you have more time for prep. 
• Jalapeños - fresh or jarred jalapenos or green chiles are the best here. If using fresh, remove the seeds and membrane first. 

How To Make Taco Dip

1. With an electric mixer on medium, beat together cream cheese, sour cream, and taco seasoning.

2. Transfer the dip to a serving dish (I used a 9-inch round dish) and smooth the top with a spatula.

3. Cover and let chill in the fridge for 30-40 minutes for flavors to blend more. 

4. When ready to serve, add your toppings: lettuce, shredded cheese, olives, green onion, and diced tomatoes.

5. We like to serve it with crackers, tortilla chips, or veggie sticks.
6. This dip can be stored in the fridge, covered, for up to 3 days. However, I recommend keeping the toppings separately.

Taco Dip Variations

The cream cheese base takes swaps really well, so this one recipe covers a lot of ground. Here are the versions I make most often.

7 Layer Taco Dip

Start with a layer of refried beans in the bottom of the dish, then the cream cheese and sour cream mixture, then guacamole, salsa, shredded cheese, sliced olives and green onion. It is heartier than a plain dip and usually ends up as the centerpiece of the table.

Warm Taco Dip

For a hot version, leave out the sour cream and stir the cream cheese together with browned ground beef, a jar of salsa and two cups of shredded cheese. Spread it in a baking dish and bake at 350 degrees for about 20 minutes, until the edges bubble. Serve straight from the oven with sturdy chips.

4 Ingredient Taco Dip

Cream cheese, sour cream, taco seasoning and shredded cheese. That is the whole list. This is the one I throw together when guests are already at the door, and nobody has ever complained.

Individual Taco Dip Cups

Layer the dip into small clear cups or half pint jars so everyone gets their own portion. This is my go to for bigger parties and for anyone who is squeamish about a shared bowl.

Vegan Taco Dip

Swap in a plant based cream cheese and unsweetened plain plant based yogurt for the sour cream. Coconut based products hold up best. The flavor shifts a little but the texture stays creamy.

Tips

• Let the dip chill in the fridge prior to serving. I like to chill it for at least 30 minutes for flavors to blend together and the dip to thicken up. I will only add the toppings later when ready for serving, so they look fresh.
• For those who enjoy a bit of heat in their food, adding hot sauce or chopped jalapeños to the taco dip can take it to the next level. Just be sure to adjust the amount of hot sauce or jalapeños to your desired heat level, as they can quickly overpower the other flavors in the dip.
• You can also make a layered taco dip by adding refried beans, black beans, and/or taco ground beef in the bottom of a casserole dish and then the cream cheese mixture on top and lots of additional toppings.
• Vegan modification - you can swap the sour cream for plain unsweetened plant-based yogurt and use a coconut cream cheese instead. The overall flavor will change but if you are already used to plant-based products this shouldn't be a big difference. I like coconut cream cheese a lot and use it often instead of dairy options.

Serving Suggestions

Here is what we like to serve taco dip with:

Freezing And Storing Instructions

🍅 Have too many cherry tomatoes? Freeze them for later!

FAQs

Do you serve taco dip hot or cold?

This cream cheese version is served cold, straight from the fridge. There is also a warm, baked version in the variations above that is served hot. Both are common, so it comes down to preference and what else is on the table.

Can you make taco dip ahead of time?

Yes. Make the cream cheese and sour cream layer up to a day ahead and keep it covered in the fridge. Add fresh toppings like lettuce, tomato and green onion right before serving so they stay crisp.

How long does taco dip last in the fridge?

About 3 days, covered. The toppings soften after the first day, so store leftovers with the toppings scraped off if you can and add fresh ones when you serve it again.

What is the difference between taco dip and 7 layer dip?

Taco dip usually means the cream cheese and sour cream base with taco seasoning and a few toppings. 7 layer dip adds distinct stacked layers, most often refried beans, guacamole and salsa, so it is a bit more of a project and eats more like a meal.

Mexican-Inspired Recipes

If you like Taco Night Dinners, try these readers' favorite recipes next!

I do take liberties in adapting the recipes to suit our family's taste preferences and making these more Yummy Bowl-appropriate, hope you enjoy them!

Looking for more amazing Mexican-Inspired recipes? Don't miss our tasty Cinco de Mayo party collection. Here are some of our favorites:

Looking for more cookout ideas? My Cookout Recipes collection has plenty to try.

Recipe Card

Note: Nutrition information is estimated and varies based on the products used.

Full Nutrition Disclaimer can be found here.