It was a New Year’s Day tradition when I was growing up: making appetizers and watching college football bowl games. The food usually changed every year, but one appetizer always stayed the same: taco dip.
I often revive the tradition these days, inviting family and friends over for munchies and football. Of course, the famous taco dip recipe is always the highlight of the day!
There probably isn’t an easier taco dip recipe to make. If I can make it successfully, then anyone can.
Taco Dip Recipe
2 packets of taco seasoning
1 16 oz. container of cream cheese
1/2 cup sour cream
1 package of fresh ground beef
2/3 cup of water
1 bag of shredded cheddar cheese
3 tomatoes, diced
1 can sliced black olives
1 bag shredded lettuce
1 can sliced jalapenos
1 bag tortilla chips (the sturdier the better)
Brown the ground beef, drain the fat, and then add one packet of taco seasoning and 2/3 cup of water. Cook another four or five minutes, until meat is done (just like you’re making the meat for actual tacos).
Soften the container of cream cheese and combine with sour cream. Mix the other packet of taco seasoning with the cream cheese/sour cream combo. I recommend using a mixer, but you can also just do it with a fork.
Spread the taco dip mixture evenly on a plate or casserole dish. I prefer a thicker base for my taco dip, so the smaller the dish the better. I typically use an 8 inch x 8 inch casserole dish.
Top the taco dip with shredded lettuce, diced tomatoes, black olives, and taco meat. You can also add jalapenos, onions, green peppers, or anything else you want. If you love something specific on your tacos — you’ll also likely enjoy it on your taco dip.
That’s all you have to do! This taco dip recipe is quick, easy, and delicious! I hope you enjoy it as much as my family does.
Do you have a taco dip recipe you’d like to share? We’d love to hear it! You can leave a comment below or connect with us on Twitter, Facebook, and/or Instagram. Don’t forget to also check out Seattle Bloggers for more great recipes!