Creamy Taco Dip
Our Best Taco Dip Board is a creamy taco dip made with cream cheese, layered with toppings, surrounded by lettuce and festive taco chips!
Ingredients
- 16 oz cream cheese, softened
- 16 oz container sour cream
- 6-8 tsp. from a taco seasoning packet
- 2 cups shredded cheddar cheese, I like Tillamook's Mexican mix larger shreds
- 1 cup cherry tomatoes, halved
- 2 avocado, diced (optional)
- Fresh cilantro, finely chopped
- Pomegrante seeds
- Shredded lettuce
Instructions
- Mix together cream cheese, sour cream, and taco seasoning in a large bowl until light and creamy. I like to use my small KitchenAid or a hand mixer, to make it as creamy as you can get in, with no lumps.
- Spread the mixture on a large round plate. Top with shredded cheese, tomato, avocado, and pomegrante seeds (if in season), or your favorite toppings. Sprinkle with chopped cilantro.
- Place the dip in the center of a board. Around the outside of the plate, arrange the shredded lettuce.
- Serve with tortilla chips on the outside!
Notes
Tips and substitutions:
- Here’s a tip about this dip. You can make it up the day of the party, but don’t let is sit in the fridge too long; thus it will get watery.
- And always top it right before serving.
- I buy pre-shredded lettuce, but you can finely chop your own lettuce, or use darker greens. Just make sure if you wash it first, it’s completely dry before putting on the board.
- The seasoning packet that you buy in the grocery store has 12 tsp. of the taco seasoning. I like to use 6-8 tsp. We don’t like it to be too salty, so don’t go overboard with the seasoning!
- Halve this recipe for a smaller gathering.
Nutrition Facts
Calories: 172kcal, Carbohydrates: 5g, Protein: 4g, Fat: 16g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 40mg, Sodium: 228mg, Potassium: 151mg, Fiber: 1g, Sugar: 2g, Vitamin A: 636IU, Vitamin C: 4mg, Calcium: 107mg, Iron: 0.3mg