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Despite being an absolute treat, this taco dip with cream cheese is a lot lighter than most taco dips which is so great when you’re spending time in the summer heat. This dip is piled with refreshing veggies like tomatoes, peppers, and onions, and it’s so easy to make! It’ll be a hit at every occasion.
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You and your family will love this fresh take on the usual rich and heavy taco dip—which I still love, just to be clear. But this lighter taco dip just hits different. It’s easy to throw together on a whim, it doesn’t weigh you down, and you can easily adapt it to your preference. It’s the perfect potluck addition and pool side nosh!
If you’re on the lookout for more healthified and refreshing snacks, you must give this Texas Caviar a go! It’s so incredibly addicting. This healthy crab meat salad is also always a hit in the summertime, and for your dipping veggies, try my Baba Ganoush or homemade hummus with za’atar.
Why You’ll Love This Recipe
- It’s light—The heat is known to dial back hunger, but it’s still important to nourish yourself. This dip is the perfect solution as a snack or a light lunch side.
- It’s healthy—On top of getting a nice dose of vegetables, I’ve snubbed the usual addition of sour cream and mayo because it’s really not needed.
- Quick & easy—I’ve thrown this dip together on a whim so many times for impromptu get togethers and pool dates.
- Easily adaptable—Want it spicy? Looking to add different veggies? Anything goes with this dip!
Ingredients for Taco Dip
A full ingredient list with exact measurements can be found in the recipe card below.
- Cheese—For convenience you can grab a pre-shredded bag of Taco or Mexican-spiced cheese, use a blend of cheddar and queso blanco, or come up with your own if you have some nice flavored cheese kicking around, like a jalapeño cheddar!
- Salsa—Full disclosure, I use jarred salsa. Always have, always will. It’s convenient and adds a nice bit of sauciness to the dip! You could use your own homemade salsa, however.
- Taco seasoning—I like using homemade taco seasoning for this, but you can use any.
Recipe Variations & Modifications
- Pico de gallo—If you want to use pico de gallo instead of salsa, you can! But in that case I’d completely omit the diced tomatoes and onions since pido is full of’em.
- Cilantro—If you’re a long time reader of mine you know I can’t do cilantro, so I use parsley instead. If you love cilantro, I say go for it.
- Protein—If you want to add a protein to this dip, shredded chicken or seasoned taco meat work beautifully.
How to Make Taco Dip With Cream Cheese
Step 1. Pop the chopped tomatoes, onions, and bell peppers into a mixing bowl. Season with taco seasoning and stir well.
Step 2. Spread the cream cheese out evenly onto your serving plate.
Step 3. Spread salsa over the cream cheese, then top with the seasoned veggies.
Step 4. Spread a bit more salsa over the veggies.
Step 5. Cover the dip with the shredded cheese.
Step 6. Garnish with chopped fresh parsley, serve with tortilla chips (scoop chips work great), and dig in!
Pro Tip
Let the cream cheese come to room temperature before making this dip so it’s easier to spread. Or, you can warm it in the microwave in 10 second increments until it’s softened.
What to Serve With This
This taco dip with cream cheese is perfect with any kind of scoop-shaped chips! If you’re serving it with a meal, it’s great as a side to grilled mahi mahi fish tacos or baked chicken tacos. And to wash it down? Nothing better than a classic margarita or, for a change, this refreshing watermelon sangria with prosecco.
Storage
- Leftovers will keep in the fridge for up to 4 days in an airtight container.
More Tasty Dips to Try
Appetizers
Texas Caviar
Appetizers
Easy Homemade Baba Ganoush
Dressings and Spices
Mint Yogurt Sauce for Chicken
If you try this Easy Taco Dip With Cream Cheese, or any other recipe here at Killing Thyme, please pop back in and leave a 🌟 star rating! And let me know how it went in the 📝 comments below.
Easy Taco Dip With Cream Cheese
Ingredients
- 8 oz cream cheese, softened
- 2 cups salsa, divided
- 1 cup diced tomato (about 3-4 Roma tomatoes)
- 1 cup diced onion
- 1 bell pepper, diced—any color, but keep in mind red, orange, and yellow are sweeter where green is a bit more bitter
- 1 TBSP Taco seasoning
- 2 cups shredded cheese
- Chopped fresh parsley or cilantro, for garnish
- Tortilla chips for serving
Instructions
- Place the chopped tomatoes, onions, and bell pepper into a mixing bowl. Season it with taco seasoning and stir until the veggies are evenly coated.
- Get yourself a serving plate for the dip—approx. 10 x 10" in diameter or so. Spread the softened cream cheese over it in an even layer, leaving some room around the edge for handling/transport.
- In even layers, top the cream cheese with one cup of salsa, the vegetables, the rest of the salsa, and finally the shredded cheese.
- Garnish with freshly chopped parsley or cilantro and serve with tortilla chips! (Scoop-shaped chips work best)
Notes
- Pico de gallo—If you want to use pico de gallo instead of salsa, you can! But in that case I’d completely omit the diced tomatoes and onions since pido is full of’em.
- Cilantro—If you’re a long time reader of mine you know I can’t do cilantro, so I use parsley instead. If you love cilantro, I say go for it.
- Protein—If you want to add a protein to this dip, shredded chicken or seasoned taco meat work beautifully.
This taco dip with cream cheese and no extra sour cream or mayo is SO GOOD. Really don’t need all the other stuff. This was so fresh and nice to eat on a summer afternoon. Thanks so much for the great idea and recipe!
I’m glad you like it! This is by far my favorite way to enjoy a taco dip.