A variation of the well-known Seven Layer Dip, this Taco Salad Dip has no refried beans or meat and is a snap to put together!

White bowl filled with Taco Salad Dip

My first job out of college was as a Media Planner for Campbell-Mithun advertising in Minneapolis, MN. For a year I lived with two co-workers, one of whom gave me this recipe for Taco Salad Dip. It’s still a crowd pleaser today!

It’s a great dip to have in your repertoire, especially for last minute get-togethers, as you’re likely to have all the ingredients on hand. Instead of refried beans, this dip calls for a mixture of cream cheese and sour cream seasoned with Taco Seasoning (and I provide a recipe for the seasoning, too!). On top of this base, you layer traditional taco ingredients – salsa, onions, cheese, olives, avocado, tomato and lettuce. How easy is that! And the resulting dip is colorful, flavorful and slightly spicy.

Note that this dip tastes best if you let the cream cheese mixture sit for an hour or two before serving to allow the flavors to blend. Don’t worry if you don’t have time though – it also tastes great when served immediately!

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Taco Salad Dip

White bowl filled with Taco Salad Dip

A variation of the well-known Seven Layer Dip, this Taco Salad Dip has no refried beans or meat and is a snap to put together. A mixture of cream cheese and sour cream seasoned with taco seasoning is the base for layers of traditional taco ingredients – salsa, onions, cheese, olives, avocado, tomato and lettuce. So easy, so colorful and flavorful!

  • Author: (From "Fresh Tastes" by Lee Clayton Roper)
  • Yield: 6 to 8 servings 1x
  • Category: Easy appetizers, dips, vegetarian
  • Diet: Gluten Free

Ingredients

Scale

1 (8-ounce) package cream cheese, softened

1 1/2 cups sour cream

2 tablespoons Taco Seasoning – see Note

3/4 cup salsa (we like Pace brand)

6 green onions, chopped (white, light green and some of the dark green portion)

3/4 cup (3 ounces) shredded sharp Cheddar cheese, or more to taste

1 (2.25-ounce) can sliced black olives, drained

1 ripe avocado, chopped

1 small tomato, seeded and chopped

1/2 cup chopped lettuce

Tortilla chips, for serving

Instructions

  1. In a medium mixing bowl, stir together cream cheese, sour cream, and taco seasoning.
  2. Spread evenly in the bottom of an 8- or 9-inch pie plate or other shallow 4-cup dish.
  3. Spread salsa evenly over the top of cream cheese mixture.
  4. Top with ingredients in this order: onions, cheese, olives, avocado, tomato, and lettuce.
  5. Serve with tortilla chips.

Notes

Note on cream cheese mixture: It’s best to let the cream cheese-sour cream mixture sit for an hour or two before serving, to allow the flavors to blend. Don’t worry if you don’t have time though – it also tastes great when served immediately!

Note on Taco Seasoning: you can find my Taco Seasoning recipe here. Prepared Taco (or Mexican) Seasoning is also available in the spice or Mexican food aisle at most major grocery stores.

Gluten free: if using a purchasing Mexican or taco seasoning blend, make sure it’s gluten free.

 

Lee Clayton Roper

Welcome!

I’m Lee Clayton Roper, and I’m passionate about making cooking and entertaining easy, elegant and fun. Here you’ll find scrumptious recipes, helpful tips and seasonal menus that will spark inspiration in your kitchen!
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Access more recipes in Lee's award-winning book, Fresh Tastes!

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