Easy Taco Dip With Cream Cheese
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.
Servings: 40 scoops
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
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.
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.
Nutrition
Serving: 1scoop | Calories: 39kcal | Carbohydrates: 2g | Protein: 2g | Fat: 3g
