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This easy taco dip is the ultimate game day and cookout appetizer! It’s crazy simple to make and takes just a few moments to whip it up! It’s a matter of mixing a few ingredients and grabbing some chips to serve with it!

Looking for more dip recipes? Try Street Corn Dip, Rotel Dip, Chipotle Corn Salsa, and Pico de Gallo.

Taco dip topped with shredded cheese, tomatoes, and black olives in a pie dish.

Table of contents

Why You’ll Love Taco Dip with Cream Cheese!

  • Simple ingredients and easy to make!
  • Perfect for serving a crowd!
  • Kid-friendly and adult approved!
  • Sure to be a hit at all your summer parties, cookouts, or football-watching events!
Ingredients to make cold taco dip on the counter in their packages.

Taco Dip Ingredients

  • Cream cheese: Make sure to soften your cream cheese so it’s easy to work with!
  • Sour cream: Sour cream helps pull together the base of your taco dip adding just a bit of tang and making it more dippable!
  • Taco seasoning: You can use your favorite taco seasoning.
  • Chunky salsa: Using a chunky salsa is very important so it’s not too runny!
  • Shredded cheese: Cheese is pretty much a required ingredient in taco dip, don’t you think?
  • Toppings: My favorite toppings on cold taco dip are shredded lettuce, tomatoes, and olives but feel free to add your favorites!
A collage of images showing mixing the taco dip and adding the toppings, lettuce, cheese, tomatoes, and black olives.

How To Make Cold Taco Dip

  1. Mix together. The cream cheese, sour cream, and taco seasoning in a medium-sized mixing bowl. Stir in the chunky salsa.
  2. Spread. The taco dip mixture on a 9″ inch pie dish or bowl.
  3. Sprinkle. The shredded lettuce over the top.
  4. Add. The shredded cheese on top of the lettuce.
  5. Top. With the tomatoes.
  6. Last. Add the black olives.

Serve up your cream cheese taco dip with your favorite chips for dipping!

Hand holding a chip dipped into taco dip.

Tips & Variations

  • Add some meat. You can make taco dip with ground beef or shredded chicken or any meat you’d like to add, really! Prep your meat beforehand and mix it all in.
  • Make it spicy. If you like things on the spicy side you can use spicy versions of the taco seasoning and salsa or even add some chopped jalapenos.
  • Let your cream cheese soften. It makes mixing so much easier and also turns out creamier!
  • Use low-fat dairy. Low-fat or reduced-fat sour cream, cream cheese, and shredded cheese all work well when making this dip.
A serving bowl of taco dip on the table with a bag of chips spilling out next to it and a tomato.

Recipe FAQ

Can I make taco dip in advance?

Yes! Mix up the base in advance but wait until you’re ready to serve it to top with the additional shredded cheese, tomatoes, black olives, or any other favorite topping you want to add. You can mix together the base up to a week in advance.

Why is my taco dip runny?

Make sure you use a chunky salsa and that you add the vegetables to the top right before serving. It also helps to thoroughly drain any veggies you are adding so they don’t contribute moisture to the dip. If it seems a bit loose after mixing you can place it in the fridge before serving. The cream cheese will thicken back up a bit when refrigerated.

Taco dip in a bowl with a chip laying on top with some dip on it.

Storing

  • Store. Taco dip is best enjoyed freshly made once the toppings are added. If you happen to have leftovers, store them in an airtight container in the fridge for up to three days.

More Appetizer Ideas

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Cold taco dip in a pie plate topped with shredded cheese, olives and tomatoes.
4.80 from 29 ratings
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Servings: 12 servings

Easy Taco Dip

Prep Time: 15 minutes
Total Time: 15 minutes
This Easy Taco Dip Recipe is perfect with football season back in full swing. It's easy, delicious, and the ultimate game day appetizer.
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Ingredients
 

  • 1 8 oz. package cream cheese, softened
  • 2 cups sour cream
  • 1 1.25 oz. package taco seasoning mix
  • 1 cup chunky mild salsa
  • 1 cup shredded lettuce
  • 1 cup shredded cheddar cheese
  • 2 large tomatoes, chopped
  • 1 2.25 oz. can sliced black olives, drained

Instructions
 

  • In a medium-sized bowl, combine cream cheese, sour cream and taco seasoning.
  • Stir in chunky salsa to taco dip mixture, mix until combined.
  • Spread taco dip mixture onto a 9" inch pie dish or you can add it to a bowl. Top with shredded lettuce, shredded cheese, tomatoes, and black olives.
  • Serve with tortilla chips or doritos.

Notes

  • Add some meat. You can make taco dip with ground beef or shredded chicken or any meat you’d like to add, really! Prep your meat beforehand and mix it all in.
  • Make it spicy. If you like things on the spicy side you can use spicy versions of the taco seasoning and salsa or even add some chopped jalapeños.
  • Let your cream cheese soften. It makes mixing so much easier and also turns out creamier!
  • Use low-fat dairy. Low-fat or reduced-fat sour cream, cream cheese, and shredded cheese all work well when making this dip.
  • Store. Taco dip is best enjoyed freshly made once the toppings are added. If you happen to have leftovers, store them in an airtight container in the fridge for up to three days.
Serving: 0.25cup, Calories: 204kcal, Carbohydrates: 7g, Protein: 5g, Fat: 18g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 51mg, Sodium: 594mg, Potassium: 187mg, Fiber: 1g, Sugar: 4g, Vitamin A: 1156IU, Vitamin C: 5mg, Calcium: 135mg, Iron: 0.4mg
Cuisine: American
Course: Appetizer
Author: Jennifer
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