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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1 (8 ounce) package
cream cheese, softened
1 (16 ounce) container
nonfat sour cream
1 (1.25 ounce) package
taco seasoning mix
iceberg lettuce - rinsed, dried, and shredded
shredded Cheddar cheese
green bell pepper, chopped
1 (2.25 ounce) can
black olives, drained
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 followed this recipe step for step, word for word, and it was like liquid, so we had to add a ton more cream cheese. I will never follow this recipe again.
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!
I was excited to see this ,because I tried to submit one similar to this about 7 mo. ago with no luck ,and it is outstanding. I have been making it for years.I never ever come home with any left, people crowd around this dip until it is gone! The only difference with my recipe is I use 8 oz. sour cream(reg)and taco mix. Blend my softened cream cheese mixture with a couple tablespoons of Old El Paso taco sauce. I spread in a pizza pan. Then put some more taco sauce on top of cream cheese layer. I don't measure anything. I do it by judgement but I use only 1 tomato. Top with shredded lettuce, tomato and cheese. I don't use pepper or olives. If you want to kick it up a couple notches, add pepper jack cheese instead of cheddar and add some fresh sliced jalapenos to the top. Whew we is it good!! Daughters friends had it here for the first time and said it was the best dip they ever tasted! I don't toast my nacho chips but I do make sure I have at least 2 bags of them. You can add whatever toppings you like. Note: If you use the taco sauce, the dip will get soggy if left overnight, so make fresh the day you need it. You won't be sorry with this one and so glad Rose got this on here so everyone can enjoy! Thanks!
This was a huge hit at my party. I added refried beans as the bottom layer. Very yummy.
I made this for a baby shower and it was gone within 1/2 hour!
Yummy! I use reduced fat cream cheese and on top of that I add a layer of refried beans. I buy taco seasoning in bulk instead of the packages so I use 4 TBS. I buy the shredded lettuce in a bag. The toppings vary according to what I have on hand and the group I am serving. I usually use sliced green onions on top and omit the bell pepper.
* Percent Daily Values are based on a 2,000 calorie diet.
Taco Dip I
Serving Size: 1/25 of a recipe
Servings Per Recipe: 25
Amount Per Serving
Calories from Fat: 44
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