Taco Dip with Cream Cheese
Impress your guests with Taco Dip with Cream Cheese, a quick and easy recipe bursting with all the delicious taco flavors.
Servings: 24
Calories: 58kcal
Equipment
- Measuring Cup
- Mixing Bowl
- Serving Dish
- Hand Mixer if desired
Ingredients
- 8 ounces cream cheese softened
- 1 cup Greek yogurt or sour cream
- 3 ounce pack taco seasoning
- 1 ¼ cup salsa any kind
- cheddar cheese shredded
- lettuce shredded
Instructions
- In a mixing bowl, add cream cheese by hand or with a hand mixer, mix it around to smooth it out; the softer it is the easier it is to do this by hand.
- Add Greek yogurt and taco seasoning in and blend it all together until smooth.
- Transfer to a serving dish, then top with a layer of salsa, shredded lettuce and cheese.
Notes
- Chill Before Serving: About 30 minutes in the refrigerator helps the flavors blend and makes the dip easier to scoop.
- Use a Shallow Dish: A wider dish helps create even layers and makes serving easier.
- Pat Lettuce Dry: Excess moisture can make the toppings soggy if the dip sits for a while.
- Add Toppings Just Before Serving: This helps keep the lettuce crisp and fresh.
- Softened Cream Cheese: This creates the smoothest mixture and prevents lumps.
- Refrigerator: Store covered in an airtight container or tightly wrapped serving dish for up to 3 days (keep in mind the lettuce might get soft).
- Make Ahead: The cream cheese mixture can be prepared a day in advance. We usually wait to add the lettuce and cheese until shortly before serving.
- Freezer: Freezing is not recommended, as the creamy layer can separate once thawed.
Nutrition
Calories: 58kcal | Carbohydrates: 4g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 12mg | Sodium: 423mg | Potassium: 61mg | Fiber: 1g | Sugar: 2g | Vitamin A: 548IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 0.3mg
