This easy-to-make Taco Dip is loaded up with toppings for the ultimate dip experience! It’s naturally gluten-free and can be made ahead for your next game day, BBQ, or picnic. This dip also packs a punch of protein, and the fresh toppings make it a dip you just can’t stop eating.
These kinds of creamy dips were a regular at get-togethers when I was growing up, and they were always a hit. Now that I spend my time obsessing about flavor combinations, I’ve been having fun taking out the classics and amping up the flavors a bit!
Watch How To Make Taco Dip
This taco dip is the ultimate version I’ve ever had, thanks to a few key changes. I like to add taco meat to my taco dip, even though they were often just cheese-based when I was growing up.
The other simple swaps that make such a difference are using pepper jack cheese instead of cheddar and green onions with cilantro instead of shredded lettuce.
These really simple changes make for an incredibly flavorful dip, and I know you’ll love it too. Also, while the servings are ‘technically’ for 6 people, Tyler and I ‘somehow’ managed to eat this in 1 sitting!
Ingredients & Substitutions
- Cream cheese – full-fat cream cheese will give you the best flavor here, and you want to look for block cream cheese, not cream cheese spread, which has a different texture.
- Sour cream – again, full-fat sour cream has the best flavor all the way! I do like subbing in a full-fat, thick Greek yogurt sometimes because I feel it has more tang, but it’s not much different in fat content.
- Salsa – your favorite jarred salsa or fresh salsa works here. I recommend mild to medium salsa so this dip can be enjoyed by everyone. Remember, you’re adding a bit more spice with the taco seasoning and pepper jack cheese. If your salsa is really watery, try adding less to start so your dip isn’t too thin. I like to use Rick Bayless’s double-roasted tomato salsa in a jar, or Jack’s Cantina Organic from the refrigerated section at Costco.
- Taco seasoning – any mild to medium taco seasoning you like works here. I like to use the Simple Organic taco seasoning or my homemade taco seasoning. ( Important Note: not all taco seasoning is gluten-free, so be sure to check your labels or make your own. McCormick makes a gluten-free taco seasoning, and it will be labeled on the package.)
- Ground beef – 90/10 lean ground beef works best for this recipe because, when the beef is fattier, the residue can congeal around the meat if the dip is fully chilled. Check out my tips below for using chicken instead. If your beef is fattier than 90/10, be sure to really drain off all the excess fat!
- Pepper Jack cheese is more flavorful than traditional cheddar and doesn’t add too much spice. It’s one of the ways I think this taco dip stands out, and freshly grated cheese always has the best texture!
- Toppings – I like to load this dip up with tomatoes, green onions, cilantro, and a scattering of sliced olives, depending on the crowd. Not everyone likes olives or cilantro, so you can always keep them on the side.
How to make this recipe step by step
Step 1: Beat the softened cream cheese with the sour cream until no lumps remain. You can do this by hand, but an electric mixer or small food processor makes it so much easier!
Next, mix in some of the taco seasoning, then add the salsa and mix until thoroughly combined. Chill the taco dip base in the fridge while you prep all the toppings.
Step 2: Cook the ground beef over medium-high heat, breaking it up into small bits, then add the taco seasoning and cook until done and the seasoning is combined.
Let the taco meat cool on the stove-top while you thinly slice the green onions, dice the tomatoes, and finely chop the cilantro.
Step 3 : Assemble the taco dip, starting with the cream cheese layer as the base, then add grated pepper jack cheese and taco meat. I like to alternate 2 layers of each. It’s important that the taco meat isn’t so hot it melts the dip, room temperature or barely warm is perfect!
Step 4: Add the green onions, cilantro, tomatoes, and olives (if desired), and serve with tortilla chips. Or cover and refrigerate for up to 4 hours.
Ways to serve this
- Any snacking occasion is perfect for this taco dip from entertaining to BBQ’s, picnics, and game day!
- Serve this taco dip with plenty of corn chips for dipping. For a seed oil-free corn chip, try Masa. We love their corn chips, but don’t be surprised by the price tag! They’re definitely worth it for the occasional treat!
- Try the chicken variation listed in the tips below.
Taco dip has a creamy base made with cream cheese, sour cream, and taco seasoning. Then it’s topped with fresh toppings like lettuce and tomato with shredded cheddar cheese. I like to mix it up by adding taco meat and pepper jack cheese, and omitting the lettuce in favor of more flavorful toppings.
One of my main secrets to a good taco dip is full-fat dairy, this is not the time for low-fat in my opinion! Piling on the taco meat and fresh toppings also makes a great taco dip. The fresh toppings provide the perfect counterpart to the rich dip that creates a balance. My final secret is no lettuce! The only thing lettuce adds is crunch, which I figure you get in the corn chip anyway. Instead, I like to add flavor with green onions and cilantro!
Storing leftovers
- To store – place any leftovers into an airtight container and refrigerate for up to 3 days.
- Make ahead – this dip can be made ahead and refrigerated up to 4 hours ahead. Remove the dip from the fridge about 20 minutes or so before eating to take the cold edge off.
Tips & Tricks
- Using the right ingredients is key to this recipe. There are lots of tips above in the ingredient section, but the main things to look out for are a 90/10 lean ground beef, so it’s not fatty. If it’s not lean, it has an unappealing texture as the fat congeals around the meat when the dip is cold.
- And the second main takeaway is to use full-fat dairy for the best flavor. I’ve never met a low-fat dairy I liked personally!
- Chicken variation: You can use finely chopped or shredded chicken as a topping for this dip instead of ground beef. You can use leftover rotisserie chicken, my Instant Pot Salsa Chicken , or finely chopped Smoked Chicken Breasts . Add a bit more taco seasoning to taste in the cream cheese base. Hydrate 2 tbsp of the taco seasoning in 2 tbsp of hot water, then mix it into 1 lb of chopped chicken.
More Taco Recipe Inspiration
- Taco Meat
- Taco Casserole
- Turkey Taco Salad
- Creamy Taco Soup
- Taco Bowls
INGREDIENTS1x2x3x
- 8 ounces full-fat block cream cheese - not spread, softened 1 hour room temperature
- 1 cup full-fat sour cream
- 1 pkg taco seasoning - 3 tbsp
- 1/2 cup salsa
- 1 pound 90/10 lean ground beef
Toppings:
- 1.5 cups grated pepper jack cheese
- 1 bunch green onions - green part thinly sliced
- 6 ounces cherry tomatoes - diced, 1.5 cups
- 1/2 cup chopped cilantro - 1 small bunch
- 2.25 ounce sliced black olives - drained, optional
EQUIPMENT
- Le Creuset Cast Iron Skillet
- Kitchen Aid Mixer
- Kitchen Aid Cheese Grater
INSTRUCTIONS
- Beat the softened cream cheese with the sour cream until no lumps remain. You can do this by hand, but an electric mixer or small food processor makes it easier!
- Next, mix in 2 tsp of the taco seasoning, then add the salsa and mix until thoroughly combined. Chill the taco dip base in the fridge while you prep all the toppings.
- Cook the ground beef over medium-high heat, breaking it up into small bits, then add the remaining taco seasoning and cook until done and the seasoning is combined.
- Let the taco meat cool on the stove-top while you thinly slice the green onions, dice the tomatoes, and finely chop the cilantro.
- Assemble the taco dip, starting with the cream cheese layer as the base, then add grated pepper jack cheese and taco meat. I like to alternate 2 layers of each. It’s important that the taco meat isn’t so hot it melts the dip, room temperature or barely warm is perfect!
- Then add the green onions, cilantro, tomatoes, and olives if desired, and serve with tortilla chips. Or cover and refrigerate for up to 4 hours.
NOTES
nutrition facts
Taco Dip
Ingredients
- 8 ounces full-fat block cream cheese not spread, softened 1 hour room temperature
- 1 cup full-fat sour cream
- 1 pkg taco seasoning 3 tbsp
- 1/2 cup salsa
- 1 pound 90/10 lean ground beef
Toppings:
- 1.5 cups grated pepper jack cheese
- 1 bunch green onions green part thinly sliced
- 6 ounces cherry tomatoes diced, 1.5 cups
- 1/2 cup chopped cilantro 1 small bunch
- 2.25 ounce sliced black olives drained, optional
Instructions
- Beat the softened cream cheese with the sour cream until no lumps remain. You can do this by hand, but an electric mixer or small food processor makes it easier!
- Next, mix in 2 tsp of the taco seasoning, then add the salsa and mix until thoroughly combined. Chill the taco dip base in the fridge while you prep all the toppings.
- Cook the ground beef over medium-high heat, breaking it up into small bits, then add the remaining taco seasoning and cook until done and the seasoning is combined.
- Let the taco meat cool on the stove-top while you thinly slice the green onions, dice the tomatoes, and finely chop the cilantro.
- Assemble the taco dip, starting with the cream cheese layer as the base, then add grated pepper jack cheese and taco meat. I like to alternate 2 layers of each. It’s important that the taco meat isn’t so hot it melts the dip, room temperature or barely warm is perfect!
- Then add the green onions, cilantro, tomatoes, and olives if desired, and serve with tortilla chips. Or cover and refrigerate for up to 4 hours.
Notes
Nutrition
The recipe Taco Dip appeared first on Get Inspired Everyday! on February 6, 2026
https://getinspiredeveryday.com/food/taco-dip/
