Vintage 4-Ingredient Taco Dip

This creamy taco dip recipe has been around for decades. It's got just the perfect amount of Tex-Mex spice and is easy to dress up with your favorite taco toppings. Best of all, it goes together in minutes!

Course Appetizer/Snack

Cuisine American - Vintage

Prep Time 5

Resting Time 15

Total Time 20

Servings

Calories 166kcal

Author Marye Audet-White

Ingredients

1 ounce taco seasoning like Old El Paso
8 ounces cream cheese softened
16 ounces sour cream
2 cups Mexican-style shredded cheese or grated cheddar

Instructions

Mix taco seasoning, cream cheese, sour cream, and 1 cup of the cheese together in a bowl until well blended.
Spread mixture into a serving dish.
Top with remaining cheese.
Let stand 15 -30 minutes to let the flavors develop.
Serve with chips.

Notes

Storage:

Refrigerate in an airtight container for 3 or 4 days. I prefer glass or plastic - aluminum can react badly with the ingredients and give it an off flavor. This doesn't freeze well.

Tips:

I prefer shredding fresh cheese from a block. Pre-shredded, bagged cheese often has a dusty white powder (starch) that prevents sticking—it can leave a weird texture in your mouth.

Let it rest for 15 to 30 minutes after you've stirred it up. This let's the flavors blend and mellow.

Old El Paso taco seasoning has tons of flavor, but you can use whatever your grocery store carries or go for homemade.

To keep taco dip chilled, place your serving bowl in a larger bowl that's filled with ice. This is helpful for end-of-summer potlucks and BBQs.

Nutrition