This taco dip with cream cheese and salsa is a staple appetizer in our house from game days to the holidays. It's easy to make and pairs wonderfully with this Dorito cheese ball and these Doritos nachos with ground beef.

Save this recipe!
I will also send you other recipes I know you'll love. Unsubscribe at any time.
This post was originally published in November 2018 and has been updated.
I have a weakness for chips and dip, like this epic chips and dip snack board. I love sweet dips like this mascarpone dip and savory ones like sour cream and onion dip, bacon horseradish dip, and hot onion dip.
I've been making this family favorite taco dip for over 25 years. Every holiday draws a crowd to the snack table, and I often make a double batch because it disappears so quickly.
Jump to:
Why This Recipe Works
- Taco flavors and toppings are always a crowd favorite!
- This dip is made with cream cheese and sour cream for an ultra-creamy texture. Salsa adds flavor and creates a dipable consistency.
- Great recipe for make-ahead. The flavors will only deepen. Just add toppings when ready to serve.
Ingredient Notes
- Cream cheese and sour cream - I use full-fat varieties, but low-fat options also work fine.
- Salsa—For ease and convenience, use your favorite jarred salsa. I prefer the smoother texture of restaurant-style salsa over chunky salsa.
- Chili powder, cumin, and cayenne pepper provide the traditional taco flavor and a touch of heat. These spices can be adjusted to your liking.
- Shredded cheese, black olives, and scallions are my go-to toppings. I use finely shredded Mexican blend cheese. Add your favorite taco toppings, like lettuce, tomatoes, red onion, or jalapeños.
See the recipe card for complete instructions and ingredient amounts.
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 light, creamy, and well combined. If time allows, refrigerate overnight so the flavors can 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, almost whipped, and creamy 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 on a platter gives more surface area for the yummy toppings!
- For a festive holiday presentation, arrange red and green bell pepper slices around the edge of the platter.
Taco Dip with Cream Cheese FAQs
Absolutely! This dip is best made one day ahead to blend the flavors. 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.
Did you try this recipe? I'd love to hear! 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
Easy Taco Dip
Save this recipe!
I will also send you other recipes I know you'll love. Unsubscribe at any time.
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 Mexican blend cheese (or cheddar and Monterey Jack)
- 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. Arrange tortilla chips around the edge of the platter. Serve and enjoy!1 cup shredded Mexican blend cheese, ¼ cup sliced black olives, 2-3 scallions
Notes
- 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.
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!