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Cold Cream Cheese Taco Dip: With a few simple ingredients and 5 minutes, you’ll have a dip that’s perfect for family gatherings, game days, or any social event.
Are you ready for a dip that’s going to be the star of your next party? Well, look no further because this Cream Cheese Taco Dip is exactly what you need.
It’s creamy, cheesy, and full of those delicious taco flavors we all love. Plus, our creamy taco dip is super easy to make.
Trust me, once you try this dip, you’ll be making it for every occasion. This cheesy dip is totally addictive, haha!
This party food combines the creamy goodness of sour cream and cream cheese with the zesty flavors of taco seasoning and rotel.
The addition of fire-roasted corn adds a sweet and smoky flavor, making this dip absolutely irresistible.
It’s a seriously tasty dip that always has everyone coming back for more.
And the best part? You can customize it with your favorite taco toppings to make it your own. So let’s get into this Cream Cheese Taco Dip!
Some of our other favorite dip recipes we have on our site include: Easy Peanut Butter Dip with Nutella, Easy Creamy Olive Dip (The BEST Appetizer), and Easy Creamy Dill Pickle Cheeseburger Dip Recipe.
WHY THIS RECIPE WORKS:
- Easy to Make: With just a few simple ingredients and a hand mixer, you can whip up this dip in no time. It’s perfect for busy days when you need a quick and tasty appetizer.
- Versatile: This dip can be served with your favorite tortilla chips, pita chips, or fresh veggies. You can also customize it with different toppings to suit your taste.
- Crowd Favorite: The creamy, cheesy, and slightly spicy flavors make this dip a hit at any gathering. It’s sure to be the first dish to disappear at your next party.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Sour cream
- Cream cheese, softened
- Fire-roasted corn, drained
- Rotel, drained
- Shredded cheddar cheese
- Taco seasoning
- Salt
- Black pepper
- Smoked paprika
- Fresh chopped cilantro
HOW TO MAKE CREAM CHEESE TACO DIP:
- Add the sour cream, cream cheese, corn, rotel, cheddar, taco seasoning, salt, pepper, and paprika to a large bowl.
- Mix will with an electric hand mixer.
- If you are going to serve immediately, add the cilantro and mix to combine.
- If you are making ahead, cover it with plastic wrap until it is ready to serve. Add the cilantro and mix it in well right before serving with your favorite tortilla chips.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
CAN I MAKE THIS SPICY?
Absolutely! If you like your dip with a kick, use a hot taco seasoning packet or add some cayenne pepper, your favorite hot sauce, or chipotle powder.
You can even dice up some hot peppers and mix them in for extra heat.
WHAT OTHER CHEESE WOULD BE GOOD?
If you want to switch things up with this delicious appetizer, you can use Pepper Jack, White Cheddar, Monterey Jack, or Colby Jack instead of Cheddar.
Each of these cheeses will give your dip a unique and delicious flavor.
It’s a quick and easy way to level up your taco night!
ANY ADDITIONS?
This tasty taco dip goes well with just about any part of a taco.
Don’t forget to save the recipe card!
- Black beans: Add for extra protein and texture.
- Green onions: Sprinkle on top for a fresh, zesty flavor.
- Ground beef: cooked and crumbled for a heartier dip.
- Black olives: Sliced for a briny bite.
- Red onion: Chopped finely for a bit of crunch.
- Bell peppers: Green peppers diced for a colorful addition.
- Taco meat: Leftover taco meat is a great way to use up extras.
- Green chilies: Chopped for a mild heat.
- Refried beans: Mix in for a thicker dip.
- Cheddar cheese: Extra cheese never hurts!
ANY SUBSTITUTIONS?
I love greek yogurt as a sub for sour cream.
For me, it’s almost exactly the same.
- Greek yogurt: Use in place of sour cream for a healthier option.
- Low-fat cream cheese: Swap for regular cream cheese to reduce fat content.
- Homemade taco seasoning: Make your own mix if you prefer.
- Frozen corn: Use instead of canned corn if that’s what you have on hand.
- Fresh tomatoes: Chop up fresh tomatoes if you don’t have rotel.
- Mexican cheese blend: Use this instead of just cheddar for a mix of flavors.
HOW TO STORE:
Refrigerator: Store any leftover dip in an airtight container.
It will stay fresh for up to 3 days.
Just stir it well before serving it again.
Freezer: I don’t recommend freezing this dip.
The texture of the cream cheese and sour cream changes once thawed, which can make the dip less creamy and smooth.
DANA’S TIPS AND TRICKS:
- Use softened cream cheese: Make sure your cream cheese is at room temperature before mixing to avoid lumps in your dip.
- Chill before serving: If you have time, let the dip chill in the fridge for an hour or so to allow the flavors to meld together.
- Customize your toppings: Feel free to add your favorite taco toppings like diced tomatoes, jalapeños, or shredded lettuce.
- Serve with a variety of dippers: Tortilla chips are classic, but pita chips, fresh veggies, or even crackers work great too.
- Adjust the seasoning: Taste your dip before serving and adjust the seasoning if needed. You might want to add a bit more salt or pepper depending on your taste.
- Make ahead: This dip can be made a day in advance. Just mix everything together except the cilantro, and store it in the fridge. Add the cilantro just before serving.
Cream Cheese Taco Dip is a fantastic, easy-to-make appetizer that’s perfect for any occasion.
Whether you’re hosting a party, bringing a dish to a potluck, or just enjoying a family night at home, this dip is sure to be a hit.
The combination of creamy textures, zesty taco flavors, and customizable toppings makes it a favorite for everyone.
So next time you need a quick and delicious dip, give this recipe a try. Enjoy, and happy dipping!
If you like this recipe, you might also like:
Cold Creamy Cream Cheese Taco Dip
Ingredients
- 16 ounces sour cream
- 8 ounces cream cheese softened
- 14.75 ounce can fire-roasted corn drained
- 10 ounce can rotel drained
- 8 ounces shredded cheddar cheese
- 1 ounce taco seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 2 tablespoons fresh chopped cilantro
Instructions
- Add the sour cream, cream cheese, corn, rotel, cheddar, taco seasoning, salt, pepper, and paprika to a large bowl.16 ounces sour cream, 8 ounces cream cheese, 14.75 ounce can fire-roasted corn, 10 ounce can rotel, 8 ounces shredded cheddar cheese, 1 ounce taco seasoning, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon smoked paprika
- Mix will with an electric hand mixer.
- If you are going to serve immediately, add the cilantro and mix to combine.2 tablespoons fresh chopped cilantro
- If you are making ahead, cover it with plastic wrap until it is ready to serve. Add the cilantro and mix it in well right before serving with your favorite tortilla chips.
Notes
- Use softened cream cheese: Make sure your cream cheese is at room temperature before mixing to avoid lumps in your dip.
- Chill before serving: If you have time, let the dip chill in the fridge for an hour or so to allow the flavors to meld together.
- Customize your toppings: Feel free to add your favorite taco toppings like diced tomatoes, jalapeños, or shredded lettuce.
- Serve with a variety of dippers: Tortilla chips are classic, but pita chips, fresh veggies, or even crackers work great too.
- Adjust the seasoning: Taste your dip before serving and adjust the seasoning if needed. You might want to add a bit more salt or pepper depending on your taste.
- Make ahead: This dip can be made a day in advance. Just mix everything together except the cilantro, and store it in the fridge. Add the cilantro just before serving.
Nutrition
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