Taco Dip I

209 Reviews 15 Pics
  • Prep

    10 m
  • Ready In

    10 m
Rose Starkowicz
Recipe by  Rose Starkowicz

“This is a scrumptious taco dip. When I use all low-fat ingredients, such as low-fat sour cream and low-fat Cheddar, it still comes out so delicious! Serve with baked tortilla chips for dipping.”

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Adjust Servings

Original recipe yields 25 servings



  1. In a medium-sized mixing bowl, combine cream cheese, sour cream and taco seasoning. Spread this mixture in a 9-inch (or a little larger) round serving dish. Top the mixture with lettuce, Cheddar cheese, tomatoes, bell pepper and black olives.

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Reviews (209)

Rate This Recipe


This was really good and easy, but I would reccemend beating the cream cheese first and seperately, then adding the sour cream. I just plopped it all together and the cream cheese clumped up into small balls. If you beat it first it will smooth it out.



I love this recipe and have been using it forever!!! Everyone raves about it!! I don't use lettuce and green pepper in mine though. I always make sure the cream cheese is very soft and I mix the cream cheese with a beater first, then add the sour cream and a envelope of taco seasoning and some cayenne. On top of the sour cream/cream cheese mixture I layer salsa, taco cheese, tomatoes, and black olives. It's fantastic!



I have made this for my kids for years and even now that they're young adults it remains a favorite with them--you just can't get enough of this stuff. I vary this slightly, using only 8 ounces of full-fat sour cream. I also use chopped green onion rather than green pepper. This time I got smart and made a double recipe!

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Amount Per Serving (25 total)

  • Calories
  • 78 cal
  • 4%
  • Fat
  • 4.9 g
  • 8%
  • Carbs
  • 5.2 g
  • 2%
  • Protein
  • 2.6 g
  • 5%
  • Cholesterol
  • 17 mg
  • 6%
  • Sodium
  • 204 mg
  • 8%

Based on a 2,000 calorie diet



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Seven Layer Taco Dip


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Tasty Taco Bean Dip