Vintage 4-Ingredient Taco Dip Recipe

Vintage 4-Ingredient Taco Dip Recipe

This creamy taco dip recipe has been around for decades. It's got just the perfect amount of Tex-Mex spice and is easy to dress up with your favorite taco toppings. Best of all, it goes together in minutes!

Course Appetizer/Snack

Cuisine American - Vintage

Prep Time 5

Resting Time 15

Total Time 20

Servings

Calories 166kcal

Author Marye Audet-White

Ingredients

1 ounce taco seasoning like Old El Paso
8 ounces cream cheese softened
16 ounces sour cream
2 cups Mexican-style shredded cheese or grated cheddar

Instructions

Mix taco seasoning, cream cheese, sour cream, and 1 cup of the cheese together in a bowl until well blended.
Spread mixture into a serving dish.
Top with remaining cheese.
Let stand 15 -30 minutes to let the flavors develop.
Serve with chips.

Notes

Storage:

Refrigerate in an airtight container for 3 or 4 days. I prefer glass or plastic - aluminum can react badly with the ingredients and give it an off flavor. This doesn't freeze well.

Tips:

Use regular, full-fat cream cheese and sour cream—the good 'ol stuff. The low-fat options don't taste as rich and are often too watery.
I prefer shredding fresh cheese from a block. Pre-shredded, bagged cheese often has a dusty white powder (starch) that prevents sticking—it can leave a weird texture in your mouth.
To keep taco dip chilled, place your serving bowl in a larger bowl that's filled with ice. This is helpful for end-of-summer potlucks and BBQs.

Nutrition