This easy taco dip with cream cheese, sour cream, and taco seasoning comes together in 20 minutes - no cooking required! This simple and naturally gluten-free recipe is made without meat or lettuce. It's a cold party dip topped with fresh cheddar cheese, colorful bell peppers, tomatoes, and green onions. It's the best crowd-pleasing appetizer that's guaranteed to disappear fast!
Katie's Recipe Notes
Living in the Midwest, taco dip is a staple at almost every family gathering - right along with Italian beef and hashbrown casserole.
My mom always makes her taco dip with black olives, lettuce, and tomatoes, but over the years I started making my mother-in-law's version with bell peppers, tomatoes, and green onions. We like the sweet crunch from the bell pepper and spicy zing from the green onion, that's why we add it to our pasta salad too!
This taco dip recipe is different from 7-layer dip, keeping things simple with no meat, no beans, no guacamole or salsa. Just a seasoned cream cheese base and fresh, colorful toppings. We serve it for holidays like Thanksgiving, Christmas, and Easter, but it's equally perfect for game night or New Year's Eve. No matter when you make this easy appetizer, it's always a hit!
Ingredients
- Cream cheese: I always use full-fat. Make sure it's softened to room temperature.
- Sour cream: I use full-fat, but light or even Greek yogurt would work.
- Taco seasoning: Use your favorite homemade or store-bought brand. I use Spice Island taco seasoning. It's the best and it's gluten-free.
- Mild or sharp cheddar cheese: I much prefer grating my own block of cheddar cheese for this, it makes a huge difference! It's softer, creamier, and just tastes better.
- Bell pepper: Go for any color but green. The red, yellow, and orange bell peppers are sweeter.
- Cherry or grape tomatoes
- Green onions
*Refer to the recipe card below for exact measurements.
How to Make Taco Dip with Cream Cheese
- Step 1: In a medium bowl, blend together the softened cream cheese, sour cream, and taco seasoning with a hand mixer until smooth. It's very important that your cream cheese is fully softened or the mixture will be lumpy!
- Step 2: Spread the cream cheese mixture into your desired vessel! This could be a cute casserole dish, a festive serving platter with a rim, or even a pie dish.
- Step 3: Sprinkle on the freshly grated cheddar cheese, followed by the diced bell pepper, green onions, and sliced tomatoes.
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What to Serve with Taco Dip
Tortilla chips are the classic choice (we love Tostitos Bite Size!), but Doritos and Fritos are delicious too! For a lighter option, try bell pepper strips, baby carrots, or celery.
Storage & Make-Ahead Instructions
- Make ahead: Prepare the cream cheese base up to 24 hours in advance. You can also prep the vegetables and grate the cheese, but wait to add the toppings until about 1-2 hours before serving.
- Storage: Store leftover dip covered in the refrigerator for up to 3 days. For best results, enjoy within 1-2 days while the vegetables are at their freshest.
Top Recipe Tip
The number one mistake people make with this recipe is not softening the cream cheese enough. You must ensure it's at room temperature and very soft or your cream cheese mixture will have lumps.
I soften mine in the microwave using the 'soften cream cheese' setting, and it usually takes a few cycles before it's soft enough. You should be able to press your finger into it and leave an indent without any resistance.
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Recipe
Taco Dip with Cream Cheese
Equipment
- casserole dish or serving platter with rim
Ingredients
- 8 oz cream cheese (softened to room temperature)
- 16 oz sour cream
- 3 Tablespoons taco seasoning
- 1 cup shredded cheddar cheese (freshly grated preferred)
- 3 green onions (sliced)
- 1 bell pepper (yellow, orange, or red; diced)
- ½ pint (about 1 cup) grape tomatoes (sliced)
- 1 bag tortilla chips (for serving)
Instructions
- In a large bowl, combine the softened cream cheese, sour cream, and taco seasoning. Mix with a hand mixer or sturdy spoon until smooth and well combined.
- Spread the cream cheese mixture evenly into a casserole dish or a rimmed serving platter. At this point, you can cover and refrigerate at least 1 hour up to 24 hours before serving.
- About 1-2 hours before serving, sprinkle the shredded cheddar cheese evenly over the cream cheese mixture. Then top with diced bell peppers, sliced tomatoes, and green onions. Cover and keep refrigerated until serving.
- Serve cold with tortilla chips.
Notes
- Soften the cream cheese! This is crucial to avoid lumps. Let it sit at room temperature for 1-2 hours, or microwave using the 'soften cream cheese' setting for a few cycles until very soft.
- Shred your own cheese: Pre-shredded cheese has anti-caking agents. Freshly grated cheddar makes a huge difference in this recipe.
Nutrition
* Nutritional information is provided as a courtesy and should be used as an estimate only. See the nutrition policy for more information.
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