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Taco Dip

 Taco Dip
“This dip recipe is one of my favorites," says Aleta Amick of Madison, Wisconsin. "It’s so easy to make and always goes over well at the parties and large get-togethers I bring it to.”
26 ServingsPrep/Total Time: 25 min.


  • 12 ounces cream cheese, softened
  • 1/2 cup sour cream
  • 1 teaspoon chili powder
  • 1/2 cup salsa
  • 2 cups shredded iceberg lettuce
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 1/2 cup chopped tomatoes
  • 1 can (4-1/4 ounces) sliced ripe olives, drained, optional
  • Tortilla chips


  • In a large bowl, beat the cream cheese, sour cream and chili powder
  • until smooth; stir in salsa. Spread cream cheese mixture over a
  • large serving platter. Cover and refrigerate for 15 minutes.
  • Layer cream cheese mixture with lettuce, cheddar cheese, Monterey
  • Jack cheese, tomato and olives if desired. Serve with chips. Yield:
  • about 6-1/2 cups.
Nutritional Facts: 1/4 cup (calculated without olives and tortilla chips) equals 90 calories, 8 g fat (5 g saturated fat), 26 mg cholesterol, 117 mg sodium, 1 g carbohydrate, trace fiber, 3 g protein.
Wine: This recipe pairs well with a sweet red wine.: Taste of Home Special Offer: Enjoy this recipe with Fizz 56

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Taco Dip (continued)

Wine (continued)
Brachetto Italy N/V
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