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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.”
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    about 6-1/2 cups


  • 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 shredded cheddar cheese
  • 1 cup 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.
Nutrition Facts
1/4 cup: 90 calories, 8g fat (5g saturated fat), 26mg cholesterol, 117mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 3g protein.

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Average Rating:
  • MistressBrenda
    Jun 21, 2014

    what I would consider missing ingrediences, would be scallions (green onions), refried beans and inplace of the chedder and monerey jack cheeses, would be pre-packaged pre-seasoned "taco" cheese

  • foxfire1379
    Dec 24, 2010

    This recipe is easy and delicious. It is a nice change from the layered dips that call for refried beans. I have made this several times.

  • schapdel
    Apr 2, 2010

    I love this recipe! I added refried beans as a bottom layer and my fiance can't get enough of it!

  • mjlouk
    Mar 27, 2010

    Delicious even without the lettuce and olives!

  • brookeyoung
    Jul 3, 2009

    This dip is so simple and my family eats it up in no time! I take it everywhere I go! Thanks