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Home » Recipe » Classic Taco Dip

Classic Taco Dip

June 16, 2017 by Fox Valley Foodie 10 Comments

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Classic Taco Dip Recipe

No party is complete without this Classic Taco Dip recipe, Simple to prepare, and a crowd favorite, you will be making this time and time again!

I’ve been very forgetful the past few days. Yesterday I was shooting my bow and I forgot to nock an arrow before aiming and firing. Who does that?! I’m lucky I didn’t severely damage my bow and hurt myself. Then when making this Classic Taco Dip the other day, I finished my photo shoot before I realized I never added the sliced olives to the top. Doh!

Classic Taco Dip in panSo if you notice you can only see one side of the pan in the photos, it may be because we already had devoured the other side!

How to Make Taco Dip

This is such a classic recipe, I feel any recipe index would be incomplete without it. It seems EVERY party you go to has taco dip on the table, and it is typically one of the first dishes to be consumed.

I have a few tips to make this easy appetizer.

I found if I use slightly more sour cream and whip the cream cheese, it makes a much lighter dip that is easier to scoop with any chip. Quite honestly, often a taco dip with cream cheese is so thick it is impossible to dip a chip into it without the chip breaking or scooping up a giant clump of dip. Not ideal.

Classic Taco Dip no Olives

Ooops, someone forgot the olives!

Also, if you have been doing your homework. You have already whipped up a big batch of my homemade taco seasoning to save in your pantry. This dip is a perfect recipe to use that in! 3 tbsp of my taco seasoning will be the equivalent of one taco seasoning packet.

If you plan to make this taco dip recipe for a summer pot luck keep in mind, since it is dairy based, you don’t want to keep it in the heat all day. It should be consumed within four hours. This is true of any mayo or dairy based food. However, you can prolong the safety of your food by using a Chilled Dipping Bowl that stores ice underneath.

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Taco Dip Appetizer

Party Appetizers

Taco dip is not the only appetizer you can bring to a party or potluck. Finger food is always a great option, such as my Mexican Tortilla Pinwheels, or Bacon Jalapeno Popper Pinwheels. I also recommend adding dips to your party appetizer menu. Options such as Cheddar Dill Pickle Dip, Bacon Jam, and Chicken Liver Pate are always a huge hit! 

Classic Taco Dip in pan
Print Recipe
5 from 4 votes

Classic Taco Dip

No party is complete without this Classic Taco Dip recipe, Simple to prepare, and a crowd favorite, you will be making this time and time again!
Prep Time5 mins
Total Time5 mins
Course: Appetizer
Cuisine: Mexican
Servings: 10 servings
Calories: 250
Author: Fox Valley Foodie

Ingredients

  • 8 oz package cream cheese , softened
  • 16 oz sour cream
  • 1 (1.25 oz) package taco seasoning mix
  • 2 cups shredded iceberg lettuce
  • 1 cup shredded Cheddar cheese
  • 2 roma tomatoes , chopped
  • 2.25 oz can sliced black olives , drained
  • 2 green onions , chopped

Instructions

  • Soften the cream cheese by letting it warm up on the counter, or whip it with a hand mixer to lighten it, then combine with sour cream and taco seasoning mix.
  • Add mixture into serving tray (11x7" dish works well) and spread evenly across bottom.
  • Sprinkle lettuce over the top, then add cheese, tomatoes, olives, and green onions.
  • Serve immediately.

Notes

Save yourself time and money by using my HOMEMADE TACO SEASONING recipe. Make a big batch and store it in your pantry! 3 tbsp = 1 package.
 
If you prefer a dense dip consistency, use 8 oz sour cream instead of 16 oz.
 
IF YOU LIKED THIS RECIPE check out my Taco Salad with Doritos recipe too!
*Calories listed are a vague estimate and accuracy should not be assumed.

If you enjoyed reading my Classic Taco Dip recipe then you should probably like me on Facebook and follow me on Pinterest too. That’s what I would do at least, because if you don’t get to know me but you still use my recipe it is kind of like taking candy from a stranger, and your mom taught you not to do that. Don’t disobey your mom, subscribe to Fox Valley Foodie today.

Filed Under: Appetizers, Popular, Recipe Tagged With: cheese, dip, party, taco

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Comments

  1. Tammy I says

    July 17, 2017 at 9:35 am

    It isn’t a party without taco dip!

    Reply
  2. Becky T says

    March 30, 2018 at 8:27 am

    This was the best taco dip I’ve had!

    Reply
  3. Max says

    May 19, 2018 at 12:50 pm

    Delicious and addicting. Made this for a church potluck and it was devoured within moments!

    Reply
    • Fox Valley Foodie says

      May 19, 2018 at 1:36 pm

      I am glad everyone liked it!

      Reply
  4. Michele says

    January 28, 2019 at 1:15 pm

    This is a classic recipie in our family! But we add ground turkey!

    Reply
  5. Denise Marie Hanson says

    June 11, 2019 at 4:59 pm

    seriously, keep the change and have a amazing day with TACO DIP

    Reply
  6. Sarah says

    July 26, 2019 at 9:04 am

    This was delicious! I have some picky eaters, so what I did was make the dip and sprinkle the cheese on top. I put the lettuce, tomatoes, olives, green onions, and i put some jalapenos on the side, so people could add toppings of their choosing. It isn’t as pretty, but it worked for the situation. I was also thinking since lettuce doesn’t really keep and tomatoes get soggy. If I were to make this for a smaller gathering and there were leftovers, it would help the leftovers by having some of the items not mixed in the dip.

    Reply
  7. Jeanne says

    August 31, 2019 at 11:03 am

    Can I make ahead of time and refrigerate until I’m ready to serve it?

    Reply
    • Fox Valley Foodie says

      September 1, 2019 at 9:31 am

      Absolutely!

      Reply
  8. Bry says

    November 8, 2019 at 7:51 pm

    It’s also good with the addition of one lb ground beef, browned and added on top of the cream cheese/sour cream mixture & before the veggies & cheese!

    Reply

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Hi, I'm the Fox Valley Foodie! I have been told more than once that I am a food snob, and it is a moniker I happily embrace (though epicurean snob would be more encompassing, but I think that is a word mainly food snobs use). I love food made from scratch, craft beers, corny jokes, and... read more.

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