Effortless Layered Taco Dip (Print Version)
# Ingredients:
→ Smooth Base
01 -
16 oz softened cream cheese
02 -
16 oz sour cream or swap in Greek yogurt for a lighter feel
03 -
3 tbsp taco spice mix (use a homemade one or a store-bought packet around 1 oz)
→ Crunchy and Fresh Add-Ons
04 -
1 cup shredded cheddar cheese
05 -
Two medium tomatoes, diced into small pieces
06 -
1/3 cup black olives, cut into slices (set aside 2 tbsp for the top)
07 -
1½ cups lettuce, chopped tiny for great texture
08 -
½ cup jalapeños or bell peppers, diced (keep 2 tbsp saved for garnish use)
→ Extra Bits to Add On
09 -
A heaping spoon of creamy guac
10 -
Extra spoonful of sour cream
11 -
Some sweet, juicy corn kernels
→ Stuff to Serve With
12 -
Corn tortilla chips for dipping (fried or baked)
13 -
Quesadillas stuffed with cheese or mushroom, cut into wedges
# Instructions:
01 -
Start by making sure your cream cheese is soft—it won’t mix properly if it’s cold and stiff. Combine it with the sour cream (or yogurt if preferred) and taco seasoning using an electric mixer. You’re aiming for a smooth and creamy texture here.
02 -
Scoop that creamy goodness into a pie dish about 9 or 10 inches across. Press it out so it’s smooth and flat, giving you a nice base to stack the rest on top.
03 -
Grab your veggies and cheddar cheese and layer everything over the base. Start with the layers you like most, but don’t forget the tomatoes, lettuce, jalapeños or bell peppers, olives, and cheese. Save a little of the peppers and olives to sprinkle on top for flair.
04 -
You can dig into this dip right away with some tortilla chips to scoop it up. Not ready to eat? Cover it up and chill until it’s party time or you’re ready to snack.
# Notes:
01 -
This vibrant dish is great for casual hangs, sports marathons, or party spreads
02 -
Softening your cream cheese before mixing makes it blend so much better
03 -
Swap in Greek yogurt if you want a tangy and lighter-tasting base