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Tortilla chip scooping creamy taco dip with cheese, black beans, jalapeños, lettuce, and tomatoes.

Cream Cheese Taco Dip with Sour Cream and Salsa

An easy cold cream cheese taco dip made with sour cream, salsa, taco seasoning, lettuce, tomatoes, beans, corn, olives, jalapeños, and cheddar cheese.
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings: 12
Course: Appetizer, Snack
Cuisine: Mexican-Inspired
Calories: 230
Ingredients Equipment Method Nutrition Video

Ingredients
  

Creamy Taco Dip Base
  • 16 ounces cream cheese softened (454 g)
  • 8 ounces sour cream 226 g
  • ½ cup salsa 120 ml
  • 2 tablespoons taco seasoning plus more to taste
Toppings
  • 1½ cups shredded lettuce
  • 1 cup diced tomatoes
  • ¼ cup canned sliced black olives drained
  • ¼ cup sliced or diced jalapeños
  • ⅓ cup canned corn drained
  • ⅓ cup canned black beans drained and rinsed
  • 1 cup shredded cheddar cheese 110 g
For Serving
  • Tortilla chips

Equipment

  • Medium mixing bowl
  • Hand mixer, whisk, or sturdy spoon
  • Rubber spatula
  • Cutting board
  • Sharp knife
  • Strainer
  • Large shallow serving dish

Method
 

  1. Add the softened cream cheese, sour cream, salsa, and taco seasoning to a mixing bowl.
  2. Mix until completely smooth and creamy.
  3. Taste and add additional taco seasoning if desired.
  4. Spread the cream cheese mixture evenly into a large shallow serving dish.
  5. Sprinkle the shredded lettuce evenly over the creamy base.
  6. Add the diced tomatoes, drained black olives, jalapeños, corn, and black beans.
  7. Sprinkle the shredded cheddar cheese evenly over the top.
  8. Serve immediately with sturdy tortilla chips, or cover and refrigerate until ready to serve.

Nutrition

Calories: 230kcalCarbohydrates: 10gProtein: 6gFat: 19gSaturated Fat: 11gCholesterol: 55mgFiber: 2gSugar: 4g

Video

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