Taco Dip Recipe

4.67 from 9 votes

Taco Dip is one of my very favorite dips. It's ideal for get-togethers and parties, and especially perfect for the Super Bowl! Enjoy it hot or cold...it's an easy crowd pleaser!

Step-by-step photos can be seen below the recipe card.

Prep Time10

Total Time10

Course: appetizers

Cuisine: Mexican

Servings: servings

Author: Becky Hardin

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 toppings
2 cups chopped iceberg lettuce, 1 cup shredded cheddar cheese, 1 cup chopped tomatoes
Drizzle a little taco sauce over top
2 tablespoons taco sauce
Serve with sliced veggies, tortilla chips, or your favorite crackers.

Video

Notes

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