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This Layered Taco Dip is the perfect appetizer for serving up at game day, barbecues, or any time you have a crowd to feed. You can guarantee that everyone will love this crowd-pleasing Easy Taco Dip dip so much so that you’ll probably need a double batch!
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This Layered Taco Dip has become my go-to appetizer for everything from game nights to casual get-togethers. With just five simple ingredients—cream cheese, salsa, lettuce, cheese, and tomatoes—it’s quick to assemble and always a crowd-pleaser. I love how customizable it is too; sometimes I add guacamole, ground beef, or even leftover chili for an extra twist. Whether you serve it cold or warm, it’s guaranteed to disappear fast.
Taco Dip Recipe
Equipment
- Hand Mixer
Ingredients
- 8 ounces cream cheese room temperature (1 brick)
- ¼ cup salsa store-bought or homemade
- 2 cups chopped iceberg lettuce (about ½ head)
- 1 cup shredded cheddar cheese
- 1 cup chopped tomatoes
- 2 tablespoons taco sauce optional, for topping
Instructions
- Using a hand mixer, mix the softened cream cheese and salsa until well combined.8 ounces cream cheese, ¼ cup salsa
- Spread the cream cheese mixture over the bottom of a small casserole dish.
- Layer with lettuce, cheese, and tomatoes, as well as any additional toppings2 cups chopped iceberg lettuce, 1 cup shredded cheddar cheese, 1 cup chopped tomatoes
- Drizzle a little taco sauce over top2 tablespoons taco sauce
- Serve with sliced veggies, tortilla chips, or your favorite crackers.
Becky’s Tips
- If you’re feeding a large crowd, I recommend doubling the recipe.
- I think this dip is best served as a cold dip. If you’d like melted cheese, pop it in the oven (350°F) for 5-10 minutes or under the broiler to melt the top layer, and then add lettuce and tomatoes.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Taco Dip Step by Step
Combine cream cheese with salsa: Using a hand mixer, mix the 8 ounces of softened cream cheese and 1/4 cup of salsa until well combined.
Transfer to a casserole dish: Spread the cream cheese mixture over the bottom of a small casserole dish.
Add the toppings: Layer with 2 cups chopped lettuce, 1 cup shredded cheddar cheese, and 1 cup chopped tomatoes, as well as any additional toppings.
Drizzle with taco sauce, serve, and enjoy. Drizzle 2 tablespoons of taco sauce over top and serve with sliced veggies, tortilla chips, or your favorite crackers.
Variations
Have fun with this recipe and make it your own! Change it up by adding an extra layer between the cream cheese and the toppings. Some of my favorites include creamy guacamole, refried beans. Or to turn the dip into a more satisfying dish, I’ll add ground beef, chicken, or turkey. I’ll even go all out and add leftover chili as one of the layers. When I do, I like to warm the dip and then top it with lettuce and tomatoes to keep the delicious textures.
You can also try adding black olives, cilantro, sour cream, avocado, bell peppers, fresh chili peppers, jalapeños, and other cheeses such as Mexican blend or Monterey jack.
How to Store
Store leftover taco dip in an airtight container for up to 1 day fully assembled. You can store the cream cheese mixture separately from the toppings for up to 3 days. Assemble just before serving. I do not recommend freezing this dip.
Serving Suggestions
I love to serve this dip with tortilla chips, but you can use any kind of chip you prefer. You can also serve it with crackers or veggie sticks such as sliced carrots, celery, and bell peppers.
