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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.

Homemade Taco Dip

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This is a change-up from the more standard version using Greek yogurt, low-fat milk, & homemade my signature homemade taco seasoning.

  • Total Time: 15 minutes
  • Yield: 8 people 1x

Ingredients

Units Scale

The Dip

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

Toppings (all are optional, but Highly Recommended)

  • 6 oz iceberg lettuce (Shredded (see note 3 for substitutions))
  • 4 oz cheddar cheese (Shredded (see note 4 for substitutions))
  • 4 oz roma tomatoes (diced (see note 5 for substitutions))
  • 4 oz jalapeños
  • 4 oz sliced black olives
  • 1 whole green onion (sliced)
  • 1 (15 oz) can black beans (drained (see note 6 for substitutions))
  • 1 avocado (sliced/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:

  1. Greek Yogurt: Sour Cream or crème fraîche; you could also use a non-dairy yogurt, but I can’t guarantee it will have the same texture…
  2. Homemade Taco Seasoning: I make mine in batches and store it, but if you prefer to buy it, it’s one regular package of taco seasoning.
  3. Iceberg Lettuce: Romaine, baby spinach, or bib lettuce can also be used.
  4. Cheddar Cheese: Marble Jack Cheese is a more mild option.
  5. Roma Tomatoes:  You could also use salsa or Pico de Gallo, which I have done before, it adds a fun flavor versus just tomatoes.
  6. Black Beans:  You can skip this or maybe use a different bean or even refried beans (which would need to be layered).

Storage:

  • This Taco Dip can be stored (without toppings) in a food-safe jar/container for 3-4 days
  • If you make the platter ahead of time, it can be done non more than 24 hours in advance, but depending on the lettuce, the leafy veg may be a little wilted from moisture.

  • Author: Jenn Giam Smith
  • Prep Time: 5 minutes
  • Category: Appetizer, Party Food, Picnic, Side Dish
  • Cuisine: American

Nutrition

  • Calories: 249
  • Sugar: 4
  • Sodium: 659
  • Fat: 21
  • Saturated Fat: 9
  • Carbohydrates: 8
  • Fiber: 3
  • Protein: 9
  • Cholesterol: 45

Find it online: https://www.jenn-smith.com/recipe-homemade-taco-dip/