This easy-to-make taco dip comes together in 10 minutes with a few fresh ingredients. Perfect for dipping, dunking, and scooping, this dip is sure to be a hit!
In a medium bowl, whisk together the sour cream, mayonnaise and taco seasoning until thoroughly blended.
Spread in a square casserole 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.
Notes
Sour Cream: You can substitute plain Greek yogurt.
Mayonnaise: If you have an aversion to mayonnaise and/or you like more tang, substitute room temperature cream cheese.
Taco Seasoning: You can use store-bought or make your own homemade taco seasoning mix (I always have a large jar of it in my pantry!).
Additional Topping Ideas: Olives, jalapenos, guacamole, diced avocado, salsa, pico de gallo, chopped red onion, cilantro, green onion, and black beans.
Storing: Keep the dip covered in the refrigerator for up to 3 days.
Sitting Out: Since there is dairy in the base, the dip should not sit out at room temperature for longer than 2 hours.
Making Ahead: If you wanting to prep ahead you can easily make this taco dip up to 3 days in advance, simply store covered in the refrigerator.