Layered Creamy Taco Dip (Print-Friendly Version)
Creamy layers of cheese, salsa, and veggies make this tasty party dip a crowd favorite with minimal prep.
# Ingredients:
→ Dairy and Cream Cheeses
01 -
227 grams cream cheese, softened
02 -
227 grams onion and chive cream cheese spread, softened
03 -
120 millilitres sour cream
→ Flavourings
04 -
120 millilitres salsa
05 -
28 grams taco seasoning blend
→ Vegetables
06 -
250 grams shredded iceberg lettuce
07 -
120 grams Roma tomatoes, diced and seeded
08 -
35 grams sliced black olives
09 -
2 medium jalapenos, chopped, seeds and ribs removed
→ Cheese Topping
10 -
170 grams shredded Mexican blend cheese
# Steps:
01 -
Using a stand mixer or hand mixer with a large bowl, beat the cream cheese and onion and chive cream cheese spread on medium-high speed until fully smooth, approximately 3 to 5 minutes.
02 -
Remove the bowl from the mixer and gently fold in the sour cream, salsa, and taco seasoning using a spatula until the mixture is thoroughly combined.
03 -
In a clear 20 x 20 centimetre baking dish or similar, spread the cream cheese mixture evenly as the base. Layer shredded lettuce, diced Roma tomatoes, sliced black olives, chopped jalapenos, and finish with shredded Mexican blend cheese.
04 -
Serve immediately, or cover and chill until ready to enjoy.
# Notes & Tips:
01 -
Allow cream cheese to fully soften at room temperature for a smoother base.
02 -
For optimal flavor, assemble shortly before serving to maintain crisp vegetable layers.
03 -
May be covered and refrigerated for up to 24 hours before serving.