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Homemade Taco Dip

Recipe by Jenn Giam Smith

  • Total Time15 minutes
  • Yield12 (¼ cup servings) 1x
  • DietGluten Free

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.

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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.

Ingredients

Units Scale

The Dip

  • 8 oz cream cheese [softened]
  • 1 cup Greek yogurt (see NOTES 1 for substitutions)
  • 1/2 cup low-fat milk
  • 1/4 cup homemade taco seasoning (see NOTES 2 for substitutions)

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.

Find it online: https://www.jenn-smith.com/easy-layered-taco-dip/