Taco Dip with Cream Cheese
Taco dip is the perfect cold party dip! A base of cream cheese, sour cream, and taco seasoning is topped with cheese and fresh veggies. It's gluten-free and comes together in 20 minutes!
Servings: 12 servings
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.
