| | | | |

Easy Layered Taco Dip (Crowd-Favorite Appetizer!)

ByJenn Giam Smith
Finished taco dip next to a bowl of blue corn chips a glass of a margarita on ice and a hand dipping a chip into the dip.

This post may contain affiliate links, which means that I make a small commission off items you purchase at no additional cost to you. Please read my Affiliate Disclosure

Jump to Recipe·Leave a Review

If you’re looking for a quick, creamy, flavor-packed appetizer, this layered Taco Dip is a must-make. It comes together in minutes, can be prepped ahead of time, and is super easy to customize with your favorite toppings. Whether you’re hosting a game day hang, a summer cookout, or just craving a snack on the couch with chips (zero judgment), this dip delivers every time.

It’s made with a creamy base of cream cheese and Greek yogurt for a healthier twist—my favorite kind of balance. I use my homemade taco seasoning for that extra burst of flavor, then load it up with all the taco-inspired toppings you love (plus a few bonus ones, just because they’re delicious). This one’s a guaranteed crowd favorite!

MY LATEST FOOD VIDEOS

RECIPE DETAILS

If you just want the recipe itself and missed the “jump to recipe” button at the top, keep scrolling.

ABOUT THE INGREDIENTS

THE DIP “BASE”

  • Cream Cheese (8 oz, softened): This gives the dip its rich, creamy foundation. Make sure it’s softened for easy mixing.
  • Greek Yogurt (1 cup): Adds tanginess and a lighter texture. Plus, it’s a healthier swap for sour cream—bonus! (Check SUBSTITUTIONS/SUGGESTIONS for substitution ideas.)
  • Low-Fat Milk (1/2 cup): Thins out the base just enough so it’s smooth and dippable.
  • Taco Seasoning (1/4 cup): I use my homemade blend, but store-bought works great too—no judgment here. It’s what brings all that classic taco flavor to life.

THE TOPPINGS

  • Shredded Iceberg Lettuce: Adds a cool, crisp crunch. Romaine or spinach also work great here.
  • Shredded Cheddar Cheese: Because I’m from Wisconsin and More cheese is always better! Cheddar gives a sharp bite, but feel free to swap in your favorite. I recommend shredding by hand, but the pre-shredded does work just fun for this dip.
  • Diced Roma Tomatoes: Fresh and juicy—these brighten up every bite.
  • Jalapeños: Add heat and color. Use fresh or pickled, depending on your spice tolerance.
  • Sliced Black Olives: A salty, savory touch that pairs so well with the creamy base.
  • Green Onion: Mild onion flavor with a pop of freshness.
  • Black Beans: A hearty, protein-rich topping that rounds things out. I used canned for ease, but feel free to use leftovers or cook your own.
  • Avocado: Creamy, buttery goodness—because avocado makes everything better. Add this right at serving

Mix and match toppings to make it your own! I love that this dip is so easy to customize based on what you have on hand or what your crowd likes most.

Ideas

SUBSTITUTIONS/SUGGESTIONS

Here are a couple of simple switches you can make.

  • Greek Yogurt: You can sub with sour cream or crème fraîche. A non-dairy yogurt works too, but the texture might vary.
  • Taco Seasoning: I use homemade (you can find my blend [here]), but one store-bought taco seasoning packet works just fine.
  • Lettuce: Romaine, spinach, or bibb lettuce are great alternatives.
  • Cheese: Marble Jack offers a milder flavor if cheddar’s too sharp.
  • Tomatoes: Want a shortcut? Use salsa or pico de gallo for extra flavor.
  • Beans: Black beans can be swapped with pinto beans or even refried beans (just layer carefully).

MAKING THE RECIPE

Whip the base: In a medium bowl, beat the softened cream cheese with a hand mixer until light and fluffy.

Mix it up: Add the Greek yogurt, milk, and taco seasoning. Mix until smooth and well combined.

Spread it out: Spread the mixture onto a serving plate or shallow dish (I use a 10-inch plate).

Top it off: Add your favorite toppings—go classic, go spicy, go big!

Serve with tortilla chips and enjoy!

Ideas

COOKING WITH KIDS

DISCLOSURE: Please keep in mind that the following tips are general and are meant to be suggestive. I personally use these strategies with my own kids, who are all unique even within my own family of five. Therefore, please regard these as suggestions or ideas. If you feel that your child requires more or less assistance, then go with what you and your child are comfortable with. Ultimately, you know your child best.

This layered taco dip is a perfect recipe to get the kids involved in the kitchen. Since everything is assembled in layers, it’s super simple and hands-on—no stove or oven required!

  • You can prep and chop the veggies ahead of time, then let the kids take over the fun part: layering! Little ones can help spread the dip base onto the platter (think edible finger painting!), sprinkle on cheese, and add toppings like lettuce, tomatoes, beans, and olives.
  • Older kids can help measure ingredients, mix the base, or even shred the cheese (if you’re comfortable with them using a grater). It’s a fun way to get them excited about cooking and feel proud of their contribution—plus, they’ll definitely want to dig in once it’s done!
Ideas

JENN’S TIP

Can I Make this ahead?

Yes, but hold off putting the toppings on if prepping more than a few hours ahead. Lettuce and avocado especially don’t hold well overnight.

IS THIS DIP DIET FRIENDLY?

One of the best things about this Easy Layered Taco Dip—besides how delicious it is—is how well it fits into a variety of dietary lifestyles. Whether you’re looking for something meat-free, low in carbs, or just packed with protein, this dip has you covered.

DIETS THIS DIP FITS INTO

Low-Carb & Keto-Friendly

With a creamy base and plenty of low-carb toppings like lettuce, avocado, and cheese, this dip works well for anyone following a low-carb or keto lifestyle. Just pair it with low-carb chips or veggie sticks!

Vegetarian-Friendly

There’s no meat in this recipe, so it’s a great choice for vegetarians. You still get tons of flavor thanks to the taco seasoning, cheese, beans, and fresh veggies.

Gluten-Free

All the ingredients used here are naturally gluten-free! Just double-check any store-bought taco seasoning to make sure it’s labeled gluten-free to avoid cross-contamination.

High-Protein

Thanks to the Greek yogurt and black beans, this dip has a solid amount of protein—great if you’re looking to stay full and satisfied.

Low-Carb & Keto-Friendly

With a creamy base and plenty of low-carb toppings like lettuce, avocado, and cheese, this dip works well for anyone following a low-carb or keto lifestyle. Just pair it with low-carb chips or veggie sticks!

Vegetarian-Friendly

There’s no meat in this recipe, so it’s a great choice for vegetarians. You still get tons of flavor thanks to the taco seasoning, cheese, beans, and fresh veggies.

Gluten-Free

All the ingredients used here are naturally gluten-free! Just double-check any store-bought taco seasoning to make sure it’s labeled gluten-free to avoid cross-contamination.

High-Protein

Thanks to the Greek yogurt and black beans, this dip has a solid amount of protein—great if you’re looking to stay full and satisfied.

⚠️ THINGS TO KEEP IN MIND

Dairy Content

This recipe uses cream cheese and Greek yogurt, so it’s not dairy-free. If you’re avoiding dairy, try using plant-based versions—there are some great options out there!

Want to Make It Vegan?

Totally doable. Use non-dairy yogurt, vegan cream cheese, and skip the cheese—or go with a vegan cheese substitute. You’ll still have all the flavor without the animal products.

Sodium Levels

If you’re watching your sodium intake, be mindful of store-bought taco seasoning. I recommend using my homemade blend to control the salt (and the flavor!).

This dip is endlessly adaptable and can easily be adjusted to meet your dietary needs without sacrificing taste. If you try a fun variation, tag me on Instagram @jenngiamsmith—I love seeing how you make these recipes your own (and I always share them on my stories and tag you)!

Finished Taco Dip Base in a bowl and on a plate this post
Ideas

STORAGE DETAILS

Store the base dip in an airtight container (without toppings) for up to 3–4 days in the fridge.

This dip always disappears fast at gatherings. I love that you can tweak it to match what’s in your fridge—and make it as fresh or spicy as you like.

DID YOU MAKE THIS TACO DIP?

Please take a moment to leave a comment and provide a star rating below. If you share a picture on Instagram don’t forget to tag me @jenngiamsmith! I always share your posts on my story and tag you!

Share or save it:

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Finished taco dip next to a bowl of blue corn chips a glass of a margarita on ice and a hand dipping a chip into the dip.

Homemade Taco Dip

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Save Recipe

This is a healthier version that uses Greek yogurt, 1% low-fat milk, and my signature homemade taco seasoning to create a fun twist on the classic taco dip.

  • Total Time: 15 minutes
  • Yield: 12 (¼ cup servings) 1x

Ingredients

Units Scale

The Dip

Toppings (all are optional, but Highly Recommended)

  • 6 oz iceberg lettuce [Shredded] (see NOTES 3 for substitutions)
  • 4 oz cheddar cheese [Shredded] (see NOTES 4 for substitutions)
  • 4 oz fresh roma tomatoes [diced] (see NOTES 5 for substitutions)
  • 4 oz jalapeños
  • 4 oz sliced black olives
  • 1 whole green onion [sliced]
  • 1 (15 oz) can black beans [drained] (see NOTES 6 for substitutions)
  • 1 avocado [sliced or cubed]

Instructions

  1. Grab a medium-size mixing bowl and mix cream cheese with a hand mixer on medium until fluffy.
  2. Now, add the greek yogurt, milk, and taco seasoning. Mix to combine.
  3. Next, spread it onto a dish/platter (any size, I used one of my 10-inch plates).
  4. Top with desired toppings and serve with your choice of tortilla chips.

Equipment

Notes

Substitutions + Notes

  1. Greek Yogurt: You can sub with sour cream or crème fraîche. A non-dairy yogurt works too, but the texture might vary.

  2. Taco Seasoning: I use homemade (you can find my blend [here]), but one store-bought taco seasoning packet works just fine.

  3. Lettuce: Romaine, spinach, or bibb lettuce are great alternatives.

  4. Cheese: Marble Jack offers a milder flavor if cheddar’s too sharp.

  5. Tomatoes: Want a shortcut? Use salsa or pico de gallo for extra flavor.

  6. Beans: Black beans can be swapped with pinto beans or even refried beans (just layer carefully).

Make Ahead & Storage Tips

  • Make ahead? Yes, but hold the toppings if prepping more than a few hours ahead. Lettuce and avocado especially don’t hold well overnight.

  • Storing leftovers? Store the base dip in an airtight container (without toppings) for up to 3–4 days in the fridge.

  • Author: Jenn Giam Smith
  • Prep Time: 5 minutes
  • mixing and topping: 10 minutes
  • Category: Appetizer, Party Food, Picnic, Side Dish
  • Cuisine: American
  • Diet: Gluten Free
Finished taco dip next to a bowl of blue corn chips a glass of a margarita on ice

DID YOU MAKE THIS RECIPE?

Post a photo to Instagram and tag

@jenngiamsmith

Image of my e-book on an iPad

MAKE MID-WEEK A LITTLE EASIER

Sign up below, and I’ll send you a FREE E-BOOK featuring six of my all-time favorite mid-week recipes!

©Photo, Prop Styling, and Food Styling by Jenn Smith, Jenn Smith, LLC

My name is Jenn, I'm wife to a true blue Wisconsin Man and mom of 5. I'm here sharing my passion for food, craft, family, & life (especially my love of Wisconsin)! I grew up in a food-oriented family. Most of my recipes are a mix of fun and easy (sometimes fast), and when I can... I add a bit of my family's Chinese-American-European roots.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Protected by Spam Master