This easy, no-bake cream cheese taco dip is wildly scoopable and a must-make for game days, holidays, or anytime snacking. It's a party-perfect appetizer that disappears before the chips hit the bowl!
Abbey's Pro Tip: Use softened, room-temperature cream cheese for the silkiest texture, and make it in advance to allow the flavors to enhance.
This post was originally published in November 2018 and has been updated.
Recipe Highlights
- Crowd-pleasing bold taco flavors and an ultra-creamy texture.
- It's make-ahead friendly, no-bake, and customizable.
- Kid and adult approved; ideal for parties, game day, and holidays.
I have a weakness for chips and dip. I see you, epic chips and dip snack board! From this sweet mascarpone dip to savory sour cream and onion dip, bacon horseradish dip, and hot onion dip, I never met a dip I didn't love.
This meatless taco cream cheese dip is no exception. I've been making this family favorite for over 25 years. Every holiday and occasion in between, it draws a crowd to the snack table, and I often make a double batch because it disappears so quickly.
It's easy to make and pairs wonderfully with everything from Taco salad with Catalina dressing to baked thin chicken breasts.
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Ingredient Notes
- Cream cheese and sour cream: I use full-fat varieties for richness, but low-fat options also work well.
- Salsa: For ease and convenience, use your favorite jarred salsa. I prefer the smoother texture of restaurant-style salsa over chunky salsa. Avoid fruit-based varieties, such as mango or peach.
- Chili powder, cumin, and cayenne pepper provide the traditional taco flavor and a touch of heat. These spices can be adjusted to your taste, or you can use an equal amount of this chicken taco seasoning as a substitute.
- Shredded cheese: Freshly shredded Cheddar and Monterey Jack is my go-to. Packaged shredded Mexican cheese blends can also be used.
See the recipe card for complete instructions and ingredient amounts.
Variations
- Use Greek yogurt as a substitute for sour cream.
- Add a layer of seasoned ground beef or chorizo for a meaty bite.
- For extra spice, add more cayenne pepper or drizzle with spicy taco sauce.
- Customize the toppings: Try adding shredded lettuce, diced tomatoes, and sliced jalapeños.
- For a seven-layer dip vibe, start with a layer of refried beans and spread the cream cheese mixture on top.
How to Make Taco Dip with Cream Cheese
Step 1: Add the cream cheese, sour cream, salsa, and spices to the bowl of a stand mixer fitted with the whisk attachment.
Step 2: Blend until the mixture is light, creamy, and well combined. If time allows, refrigerate overnight to allow the flavors to blend.
Step 3: Spread the dip on a serving platter.
Step 4: Top with garnishes and serve with tortilla chips.
Expert Tips
- Start with room-temperature cream cheese. It will blend much more smoothly with the other ingredients.
- Mix the dip using a stand mixer fitted with a whisk attachment. This creates a lighter, creamy, almost whipped consistency. A paddle attachment or hand mixer can also be used.
- Make the dip ahead of time. This is convenient and allows for the flavors to blend. When ready to serve, spread it on a platter and garnish it with your favorite toppings. Spreading it on a platter gives more surface area for the yummy toppings!
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Serving Suggestions
- Serve with fresh veggie dippers instead of tortilla chips.
- For a portable tailgating snack, portion the dip into small plastic cups.
- For a taco-themed spread, pair with a Doritos cheese ball, Doritos nachos with ground beef, and chicken taco salad bowls.
- For a festive holiday presentation, arrange red and green bell pepper slices around the edge of the platter.
Cream Cheese Taco Dip FAQs
Absolutely! This dip is made one to two days in advance to allow the flavors to blend. Prepare the cream cheese base and refrigerate it. When ready to serve, spread the mixture on a platter and top with your favorite toppings.
Low-fat ingredients can be used, but may result in a looser consistency. Use full-fat cream cheese and sour cream for the richest, creamiest result.
If you're lucky enough to have leftovers, store them in an airtight container for up to three days.
If the dip is stored in the refrigerator for 2-3 days, the juice from the salsa may start to separate. Stir the dip to incorporate before serving. The dip is perfectly fine to eat.
Have you tried this recipe? I'd love to hear it! Please leave a comment and rating below. You can also follow along on Facebook and Pinterest or sign up for my Newsletter for more recipe inspiration.
📖 Recipe Card
Cream Cheese Taco Dip
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Ingredients
- 12 ounces cream cheese (softened to room temperature)
- ½ cup sour cream
- ½ cup jarred salsa
- 2 teaspoons chili powder
- 1 ½ teaspoons ground cumin
- ⅛ teaspoon cayenne pepper
- 1 cup shredded Cheddar and Monterey Jack cheese (or shredded Mexican blend)
- ¼ cup sliced black olives
- 2-3 scallions (sliced)
Instructions
- In the bowl of a stand mixer fitted with a whisk attachment, combine the cream cheese, sour cream, salsa, and spices. Mix until combined and light and fluffy.12 ounces cream cheese, ½ cup sour cream, ½ cup jarred salsa, 2 teaspoons chili powder, 1 ½ teaspoons ground cumin, ⅛ teaspoon cayenne pepper
- If time allows, transfer to a container and refrigerate overnight.
- Spread the dip mixture on a platter. Top with shredded cheese, olives, and scallions. Serve with tortilla chips or fresh veggie dippers.1 cup shredded Cheddar and Monterey Jack cheese, ¼ cup sliced black olives, 2-3 scallions
Notes
- Yields approx. 2 ½ cups.
- Use full-fat cream cheese and sour cream for the richest results. Low-fat varieties can also be used.
- Avoid fruit-based salsas, such as mango or peach.
- Store leftovers in an airtight container for up to 3 days.
- If storing the dip for 2-3 days, the juice from the salsa may start to separate. Simply stir the dip together to incorporate before serving.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
Abbey McDermott says
This dip is on every holiday snack table in our house! It's GOLD!