Cold Cream Cheese Taco Dip

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.

Course Appetizer

Cuisine American

Keyword Cold Cream Cheese Taco Dip

Prep Time 5

Total Time 5

Servings servings

Calories 260kcal

Author Dana DeVolk

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.

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