This Classic Taco Dip is so easy to make ahead and have waiting in the fridge when people come over. It’s creamy, cheesy, and SO good with a big bowl of tortilla chips. My family could snack on this stuff all day!
It’s an ideal, easy appetizer to serve for a crowd and has been our go-to snack recipe to take to family gatherings, potlucks, and game days for years. I always serve it in my favorite casserole dish, and by the end of the party, there’s nothing left!
You may want to try my Taco Wonton Cups or my Crispy Potato Skins Tacos.
How to Make Classic Taco Dip
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Chop your lettuce and tomatoes.
2. Mix the sour cream, cream cheese, and taco seasoning in a medium bowl. You can use a spoon, but I find I get a smoother dip bake when I use a mixer.
3. Fill the bottom of a large dish with the dip mixture, spreading it evenly.
4. Top with lettuce, then cheese, then tomatoes, and olives.
5. Cover and refrigerate for 1 hour or until ready to serve.
Serve and Enjoy
Serve it with your favorite chips, crackers, or veggies.
Copy this:
Casserole dish for baking and serving
Chip and dip serving set
Important Recipe Notes:
- This dip can be prepared up to 24 hours in advance! Simply cover and refrigerate it until you’re ready to serve. The flavors only get better as they sit.
- If you like your dip with a little spice, add some chopped jalapeños or a few dashes of hot sauce to the layers.
- For more toppings! Add sliced olives, chopped green onions, or a sprinkle of cilantro for an extra burst of flavor.
- This dip is naturally vegetarian, but you can also add seasoned ground beef or chicken for a heartier version.
- Serve with gluten-free chips or fresh veggies to keep this dip safe for gluten-sensitive guests.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days. Just give it a quick stir before serving again for the best texture.
Classic Taco Dip
Ingredients
- 16 oz Sour Cream
- 8 oz Cream Cheese
- 1 oz Packet Taco Seasoning
- 1 cup Lettuce
- 1 cup Shredded Cheese
- ½ pint Cherry Tomatoes, halved
- ½ can Olives, sliced
Instructions
- Chop your lettuce and tomatoes.
- Mix the sour cream, cream cheese, and taco seasoning in a medium bowl. You can use a spoon, but I find I get a smoother dip bake when I use a mixer.
- Fill the bottom of a large dish with the dip mixture, spreading it evenly.
- Top with lettuce, then cheese, then tomatoes, and olives.
- Cover and refrigerate for 1 hour or until ready to serve.