This creamy taco dip is a staple appetizer in our house - especially during the holidays or on game days. It's easy to whip up, can be made ahead of time, and the toppings can be customized.
I might not be able to convince you that chips and dip qualify as a food group... but I can definitely assure you that this taco dip is GOLD!
I've been making this dip for over 25 years, and it continues to be a family favorite.
Every holiday, this dip draws a crowd to the snack table! I often serve up a double batch because it disappears so quickly.
Why you will love this dip
- Cream cheese and sour cream - I use full-fat varieties but low-fat options work just fine, too.
- Chili powder, cumin, and cayenne pepper provide the traditional taco flavor and a touch of heat. These spices can be adjusted to your liking - spicier or less spicy.
- Salsa - Use your favorite jarred salsa for ease and convenience. I prefer the smoother texture of restaurant-style salsa over chunky salsa.
- Shredded cheese, black olives, and scallions are my go-to garnishes. I use finely shredded Mexican blend cheese. You can add any of your favorite taco toppings like lettuce, tomatoes, red onion, or jalapeños.
See the recipe card for complete instructions and ingredient amounts.
- Add the cream cheese, sour cream, salsa, and spices to the bowl of a stand mixer fitted with the whisk attachment. Blend until well combined.
- If time allows, refrigerate overnight so the flavors can blend.
- Spread on a platter and garnish with toppings. Serve with tortilla chips.
Add this taco dip to any snack table - holiday, game day, or Cinco de Mayo - it is sure to be a crowd favorite.
Absolutely! This dip is best made one day ahead so the flavors can blend together. Make the cream cheese base and refrigerate. When ready to serve, spread the mixture on a platter and top with your favorite toppings.
If you are lucky enough to have leftovers, store them in an airtight container for up to 3 days.
If the dip is stored in the refrigerator for 2-3 days, the juice from the salsa can start to separate. Simply stir the dip to incorporate before serving. The dip is perfectly fine to eat.
Easy Taco Dip
- 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 Mexican blend cheese (or cheddar and Monterey Jack)
- ¼ cup sliced black olives
- 2-3 scallions (sliced)
- 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.
- If time allows, transfer to a container and refrigerate overnight.
- Spread the dip mixture on a platter. Top with shredded cheese, olives, and scallions. Arrange tortilla chips around the edge of the platter. Serve and enjoy!
- Yields approx. 2 ½ cups.
- Store leftovers for up to 3 days in an airtight container.
- 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.
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.
This post was originally published in November 2018 and has been updated.