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Taco Dip
When I was a kid, I was absolutely infatuated with tacos. If we were at the mall and stopping to eat at the food court, I always wanted to go to Taco Bell. If my mom asked me what I wanted for dinner, the answer was always tacos. I couldn’t get enough of that seasoned beef in a crunchy shell and topped with lettuce, cheese and taco sauce, thank you very much.
Therefore, it should come as no surprise that I have been in love with this taco dip since elementary school.
While I love the simplicity of lettuce, tomato and cheese, you could add things like black beans, corn, green chilies… whatever you love to top your tacos with is fair game here. I highly recommend using your own <a href=”https://www.browneyedbaker.com/homemade-taco-seasoning-mix/”>homemade taco seasoning mix</a>, but store-bought packets will worth as well.
This dip has been around for as long as I can remember and one that my mom made often for get-togethers; everything from New Year’s Eve to Fourth of July. It was always a huge hit and as an adult, I’ve called it lunch on more than one occasion. After spending so much time talking about tacos, I’m inspired to revive a weekly taco night!
What are your favorite ways to make tacos?
One year ago: Bacon and Cashew Bourbon Caramel Corn
Two years ago: Homemade Buttermilk Ranch Dressing
Four years ago: Chocolate Biscuit Cake
Five years ago: Tres Leches Cake
Seven years ago: Fluted Polenta Ricotta Cake
Did you make this recipe?
My mom's old recipe for Taco Dip - only a few ingredients and it's ready in less than 10 minutes!
In a medium bowl, whisk together the sour cream, mayonnaise and taco seasoning until thoroughly blended. Spread in a 2-quart or 3-quart baking dish. Top with the shredded lettuce, chopped tomato and shredded cheese. Refrigerate until ready to serve. Leftovers can be stored, covered, in the refrigerator for up to 3 days.
Nutritional values are based on one serving
Calories: 218kcal
Fat: 17g
Saturated fat: 9g
Cholesterol: 48mg
Sodium: 610mg
Potassium: 200mg
Carbohydrates: 12g
Fiber: 1g
Sugar: 9g
Protein: 3g
Vitamin A: 16.4%
Vitamin C: 5.1%
Calcium: 12.1%
Iron: 2%
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
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Interesting. This is a staple at every party in Milwaukee, WI…I’ve never used mayo. We use cream cheese and sour cream. At least everyone I know does…
Loved it! Added black olives and Taco sauce with a 4 cheese blend.
I’d like to add a layer of the spiced beef too…maybe between the base (mayo and sour cream) and the other toppings?
HI Vivian, That sounds great!!
I love to make this when I go to parties, people go crazy for it.
This is very very close to my family’s recipe except we use 8 oz of cream cheese instead of the mayo. Also we HAVE to use Ortega Taco Seasoning and Philly cream cheese or else it just doesn’t taste right. I may have to try it with mayo at some point…
I’ve been making this Fiesta Ranch Dip (http://www.sweetlittlebluebird.com/2014/01/fiesta-ranch-dip.html?m=1) for a while and love it, but I may have to switch it up with this yummy sounding recipe. :-)
This looks so good. We start testing to see if my breastfed son has grown out of his soy/dairy allergy in a month so I am now opening up myself to the hope of being able to eat ALL THE CHEESE.
Looks delicious!
Taco dip is always magical. I love the consistency and flavors. Usually, I end up over eating it! :)