Taco Dip Recipe

We're off to a bbq with friends in a few hours, and I'm taking my mother's famous taco dip. Every time I make it people literally lick the plate clean. Here's the recipe:


  • 1 Package Cream Cheese at room temperature (you don't need a full one)
  • Sour Cream (also with this, you can use left-over if you have it)
  • Cheese (Sharp Cheddar or Mexican Mix)
  • Salsa
  • 2-3 Green Onion or Chives
  • Ripe Tomatoes
  • Bag of Nacho Chips for dipping
  1. Get a pie plate or some other dish deep enough to hold the various layers.
  2. Depending on the size of the plate, thoroughly mix equal parts Cream Cheese and Sour Cream, perhaps 1/4 cup of each to start--you can do more if want.
  3. Spread cream mixture over bottom of dish with a spatula. It should completely cover the bottom, and be "thick enough" (you decide, I don't like a lot). Mix more and add if desired. You can make this ahead and put in the fridge covered.
  4. Add a layer of Salsa
  5. Chop Green Onions/Chives and sprinkle over salsa. Again, do this to taste in terms of amount.
  6. Seed and Chop Tomatoes. Spread over other layers.
  7. Shred Cheese and layer on-top.
  8. Serve with Nacho Chips
Show Comments