Taco Dip

This easy Taco Dip is creamy, cheesy, fresh, and loaded with classic taco flavor. A smooth layer of cream cheese, Greek yogurt, salsa, and taco seasoning is topped with crisp lettuce, juicy tomatoes, cheddar cheese, and black olives for a colorful appetizer that comes together in minutes.

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Prep Time 15

Total Time 15

Servings: 12

Course: Appetizer

Cuisine: American

Calories: 115

Ingredients Equipment Method

Ingredients

For the Creamy Taco Layer

8 ounces cream cheese softened
1 cup plain Greek yogurt
¾ cup chunky salsa
1½ tablespoons taco seasoning
½ teaspoon salt or to taste

For the Toppings

1½ cups finely shredded iceberg lettuce
1 cup shredded cheddar cheese
2 medium Roma tomatoes seeded and diced
½ cup black olives sliced
¼ cup diced green onions
1 small avocado diced
2 tablespoons fresh cilantro chopped
1 small jalapeño finely chopped, optional

Equipment

Large mixing bowl
Electric hand mixer
Spatula
Sharp knife
Cutting board
Shallow serving dish

Method

Add the softened cream cheese, Greek yogurt, salsa, taco seasoning, and salt to a large mixing bowl. Beat with an electric mixer until smooth and creamy.
Spread the creamy taco mixture evenly into the bottom of a shallow serving dish, using a spatula to create a smooth layer.
Sprinkle the shredded iceberg lettuce evenly over the creamy base, followed by the diced tomatoes.
Add the shredded cheddar cheese, spreading it evenly across the top so every scoop gets plenty of cheese.
Scatter the sliced black olives, green onions, avocado, cilantro, and jalapeño over the cheese layer.
Cover the taco dip and refrigerate for about 30 minutes to allow the flavors to blend. If preparing it ahead, add the fresh toppings shortly before serving for the best texture and serve chilled with tortilla chips, corn chips or sliced bell peppers.