Easy 5 Minute Taco Dip

This quick and easy 5 minute taco dip will quickly become a favorite at every game day party or backyard barbecue! The ingredient list is short and sweet, and filled with familiar flavors that your guests will love!

 

You Will Love This

• It’s hands down the best easy taco dip recipe you’ll find! Nearly every taco dip recipe I’ve found on the internet uses cream cheese and some sort of dried spice mixture as the base – which often requires some type of mixer. I’ve had those cream cheese dips before but they just don’t compare to this sour cream and bean dip base! The flavor and texture are second to none! So, look no further – you’ve found the best taco dip recipe on the internet!
• It takes literally minutes to throw together! We are talking maybe 5 minutes at the most. You can buy pre-shredded cheese and lettuce and pre-sliced veggies which means it honestly might even take you less than 5 minutes.
• Everyone loves taco dip! Chips and salsa are great, but taco dip is just…BETTER! I’m not sure if I’ve actually hosted a party WITHOUT making taco dip to be honest. It’s always my go-to appetizer and was probably one of the first things that I learned how to make from my mom when I was a kid!
• If you loved this easy appetizer be sure to check out my:
  • Easy Cheesy Pepperoni Pizza Fries
  • Loaded Jalapeno Popper Dip
  • Slow Cooker Queso Dip
  • Cheesy Baked Olive Dip

Ingredients and Substitutions

• Sour Cream – For the best flavor and texture use full fat sour cream. You could also use Greek yogurt if you prefer, but I recommend whole milk or full fat Greek yogurt.
• Refried Bean Dip – This is our family’s favorite brand of bean dip but feel free to use whatever you can find at the store. Bean dip is not the same as refried beans as it has spices in it that add flavor. If you aren’t able to find bean dip, you can use plain refried beans in its place, but plan to add a packet of taco seasoning (or a mixture of cumin, chili powder, onion powder, and garlic powder) to the beans to bump up the flavor.
• Cumin – The cumin is optional in this recipe. I love the earthy flavor that it brings to the dish, but if you don’t have any on hand you can just omit it.
• Iceberg Lettuce – There are very few times that I recommend using iceberg lettuce, but this taco dip recipe is one of them! That crisp, cool lettuce adds a delicious crunch to this taco dip.
• Cheddar Cheese – I like to use a mild or sharp cheddar for this recipe but you could also use shredded Colby jack or pepper jack.
• Tomatoes – I like to use grape tomatoes because they are already bite size and can just be sliced in half, but you can use your favorite tomato for this taco dip. Just dice it up so it can easily be scooped up by a tortilla chip.
• Black Olives – Feel free to use green olives if you prefer or omit the olives all together.
• Green Onion – Thinly sliced green onion adds a burst of fresh flavor but it will still be delicious without.

Instructions

Combine sour cream, bean dip, cumin, and salt in a medium bowl.

Spread the mixture onto your serving dish. 

Top with shredded lettuce. 

Then add cheese. 

Next add tomatoes.

Finish with black olives and green onions. Then serve with your favorite crispy tortilla chips. 

Taco Dip with Meat

• Add some extra protein and layer dip with seasoned ground beef! Brown ground beef and add cumin, chili powder, onion powder, and garlic powder to it (or use your favorite taco seasoning packet). Let it cool and then add it on top of the sour cream and bean dip base making this a hearty, meaty appetizer!

Spice It Up

• Use pepperjack cheese instead of cheddar! If you like a bit more of a kick to your dip, try using shredded pepperjack in place of the cheddar or mix the two together.
• Add pickled jalapenos or diced green chiles! I love to toss jalapenos or diced green chiles on this dip to add a little bit of spice. Make sure to note whether you’re buying the tame version or the hot version whichever peppers you choose. The hot jalapenos or hot diced chiles are often VERY spicy!
• Add diced red onion! Diced red onion would be a great substitute for the thinly sliced green onions in this recipe. They’ll also add a nice crunch for a little different texture. Feel to add fresh chopped cilantro as well!

Make-Ahead and Storage Instructions

• Make-Ahead: You can make this layered taco dip up to 24 hours in advance, then store it tightly covered in the fridge until you’re ready to eat. However, more than 24 hours in the fridge and the lettuce starts to wilt. But if you need to make it further in advance, just mix the base layer and spread it on your serving platter. Then cover and refrigerate for up to 5 days. When you’re ready to eat, just top with lettuce, cheese, tomato, olive, and onion and serve!
• Storage: Cover leftover dip tightly with saran wrap or aluminum foil and store in the fridge for up to 5 days.

More Easy Appetizers

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