Taco Salad Dip

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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!

Prep Time10

Total Time10

Course: Appetizer

Cuisine: Tex-Mex

Keyword: Taco Salad Dip

Servings:

Calories: 293kcal

Author: (From "Fresh Tastes" by Lee Clayton Roper)

Ingredients

8 ounces cream cheese , softened
1 1/2 cups sour cream
2 tablespoons Taco Seasoning see Note
3/4 cup salsa we like Pace brand
6 chopped green onions white, light green and some of the dark green portion)
3/4 cup shredded sharp Cheddar cheese 3 ounces, or more to taste
2.25 ounces sliced black olives drained
1 chopped ripe avocado
1 small tomato seeded and chopped
1/2 cup chopped lettuce
Tortilla chips for serving

Instructions

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

Nutrition