Recipe: Homemade Taco Dip

Oh, Taco Dip. It’s not really a seven-layer dip, but it’s seriously soooo good. Think taco plate meats seven-layer dip.

This Easy Taco Dip is a super simple dip that’s loaded with flavor and is guaranteed to be hit at any cookout this summer. Made with a cream cheese and Greek yogurt base to give you a healthy-ish dip (which you know is my fav type). To make the dip, I use my homemade taco seasoning, and top with all yummy taco goodness you expect from a taco truck (and a few extra items, because they’re just good)!

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Best “Toppings” for this Dip

Let’s be real, the toppings are just as important as the dip itself, and IMHO it’s what makes it taco dip. Try any or all of these toppings for the perfect dip everyone will enjoy!

• Shredded lettuce gives crunch. You can use iceberg or romaine. I have also used baby spinach and bib lettuce.
• shredded cheese (cheddar or marble are our favs). But shred by hand people, SHRED BY HAND
• diced tomatoes of course. I have also just used salsa instead
• pickled jalapeños for that little bit of heat.
• Sliced black olives for that salty briney component ( not typically in a taco, but it really makes this dip)
• 1 whole green onion chopped. I like green onions because they add that onion taste, but it’s not in your face.
• Canned black beans (drained, heated is optional)
• freshly cut/sliced avocado is great as well.

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Homemade Taco Dip

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• Author: Jenn Giam Smith
• Total Time: 15 minutes
• Yield: 8 people 1x

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Description

This is a change-up from the more standard version using Greek yogurt, low-fat milk, & homemade my signature homemade taco seasoning.

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Ingredients

Units USM Scale 1x2x3x

The Dip

• 8 oz cream cheese (softened)
• 1 cup Greek yogurt (see note 1 for substitutions)
• 1/2 cup low-fat milk
• 1/4 cup homemade taco seasoning (see note 2 for substitutions)

Toppings (all are optional, but Highly Recommended)

• 6 oz iceberg lettuce (Shredded (see note 3 for substitutions))
• 4 oz cheddar cheese (Shredded (see note 4 for substitutions))
• 4 oz roma tomatoes (diced (see note 5 for substitutions))
• 4 oz jalapeños
• 4 oz sliced black olives
• 1 whole green onion (sliced)
• 1 (15 oz) can black beans (drained (see note 6 for substitutions))
• 1 avocado (sliced/cubed)

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Instructions

1. Grab a medium-size mixing bowl and mix cream cheese with a hand mixer on medium until fluffy.
2. Now, add the greek yogurt, milk, and taco seasoning. Mix to combine.
3. Next, spread it onto a dish/platter (any size, I used one of my 10-inch plates).
4. Top with desired toppings and serve with your choice of tortilla chips.

Equipment

Mora Ceramics: Spiral 10in Dinner Plates (Earth Tones)

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Mora Ceramics Small Mixing Bowls Set of 2 – 2.5 & 1.6 Qt (Vanilla White)

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Cuisinart 9-Speed Handheld Mixer (HM-90S Power Advantage Plus)

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Notes

Substitutions:

1. Greek Yogurt: Sour Cream or crème fraîche; you could also use a non-dairy yogurt, but I can’t guarantee it will have the same texture…
2. Homemade Taco Seasoning: I make mine in batches and store it, but if you prefer to buy it, it’s one regular package of taco seasoning.
3. Iceberg Lettuce: Romaine, baby spinach, or bib lettuce can also be used.
4. Cheddar Cheese: Marble Jack Cheese is a more mild option.
5. Roma Tomatoes:  You could also use salsa or Pico de Gallo, which I have done before, it adds a fun flavor versus just tomatoes.
6. Black Beans:  You can skip this or maybe use a different bean or even refried beans (which would need to be layered).

Storage:

• This Taco Dip can be stored (without toppings) in a food-safe jar/container for 3-4 days
• If you make the platter ahead of time, it can be done non more than 24 hours in advance, but depending on the lettuce, the leafy veg may be a little wilted from moisture.

• Prep Time: 5 minutes
• Category: Appetizer, Party Food, Picnic, Side Dish
• Cuisine: American

Nutrition

• Calories: 249
• Sugar: 4
• Sodium: 659
• Fat: 21
• Saturated Fat: 9
• Carbohydrates: 8
• Fiber: 3
• Protein: 9
• Cholesterol: 45

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Nutritional Facts:
The numbers above are based on the serving size stated. All are estimates and you should not rely on this information as a substitute for, nor does it replace professional medical advice, diagnosis, or treatment. If you have any concerns or questions about your health, you should always consult with a physician or other healthcare professional.

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This recipe was originally published 8/19/2021 and has been updated 12/12/2023 

©Photo, Prop Styling, and Food Styling by Jenn Smith