Layered Taco Dip (Print Version)
# Ingredients:
→ Creamy Filling
01 -
16 oz cream cheese, softened to room temperature
02 -
16 oz sour cream (or swap for Greek yogurt if you prefer)
03 -
3 tablespoons of your own homemade taco mix (skip the DIY with a 1-ounce packet from the store)
→ Crunchy and Fresh Add-Ons
04 -
2 medium tomatoes, chopped
05 -
1½ cups lettuce, finely shredded for a crunchy bite
06 -
1/3 cup of black olives, sliced thin (don’t forget to save 2 tablespoons for a nice garnish)
07 -
½ cup of diced jalapeños or sweet bell peppers (keep 2 tablespoons aside for decoration)
08 -
1 cup of freshly grated cheddar cheese
→ Optional Extras
09 -
Some creamy guacamole
10 -
A dollop of sour cream
11 -
Sweet corn, if you like
→ Served Alongside
12 -
Crispy tortilla chips (or go for baked ones if you’re cutting back on oil)
13 -
Cheesy quesadillas or mushroom ones, sliced into smaller pieces
# Instructions:
01 -
Make sure your cream cheese is nice and soft—it’s the secret for no clumps! Use an electric mixer to thoroughly whip together the cream cheese, sour cream (or Greek yogurt), and taco seasoning. Blend it all until it’s smooth as can be.
02 -
Take the creamy mixture and spread it evenly across the bottom of a 9- or 10-inch pie pan. This will be the tasty base layer for your dip.
03 -
Start layering with all the good stuff—lettuce, tomatoes, peppers or jalapeños, black olives, and cheddar cheese. Save a small handful of olives and peppers to sprinkle on top as a final touch.
04 -
It’s ready to serve with tortilla chips as dipping buddies! If you’d prefer, cover and stick it in the fridge until everyone’s ready to dig in.
# Notes:
01 -
This fun, layered dip is a hit for everything from game nights to casual birthday parties.
02 -
Softened cream cheese is a must for a creamy texture—don’t skip this tip!
03 -
Greek yogurt instead of sour cream will give it a lighter, tangier vibe.