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Taco Dip

This creamy Taco Dip is made by melting cream cheese into browned beef and stirring in salsa, cheddar, and sour cream until smooth. It finishes with a golden-brown, cheese-studded surface and fresh green onion and cilantro for an easy Mexican appetizer.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Taco dip base
  • 1 lb ground beef
  • 1 packet taco seasoning
  • 1 ml water Use 1/4 cup (about 60 ml).
  • 1 8 oz cream cheese Softened.
  • 1 cup salsa
  • 2 cup shredded cheddar cheese
  • 1 1/2 cup sour cream
  • 1 1/4 cup diced green onions
  • 1 1/4 cup fresh cilantro
  • 1 tortilla chips for serving

Equipment

  • 1 cast iron skillet

Method
 

Cook the beef and melt the cheese
  1. Brown the ground beef in a large cast iron skillet over medium-high heat, breaking it into small pieces as it cooks until browned, about 6 minutes. A few darker browned bits should appear at the bottom of the pan.
  2. Add taco seasoning and water, then simmer for 2 minutes while stirring. The liquid should reduce slightly and smell seasoned.
  3. Stir in softened cream cheese until melted and combined. The mixture should turn glossy and smooth with no visible cream cheese chunks.
  4. Add salsa, cheddar cheese, and sour cream, stirring until everything is melted and smooth, about 2 minutes. Look for a creamy texture with the cheese fully incorporated and beginning to look lightly golden at the edges.
Finish and serve
  1. Transfer the dip to a serving dish and top with diced green onions and fresh cilantro. The toppings should sit fresh on top rather than fully melting in.
  2. Serve warm with tortilla chips for dipping. The first scoop should cling thickly to the chip.

Notes

Pro tip: keep the heat at medium-high while browning, then reduce to a steady simmer once you add the seasoning so the dip thickens without separating. Store covered in the refrigerator for up to 3 days; rewarm gently on the stovetop or microwave with a splash of water. Freezing is not recommended because dairy can change texture after thawing. For a lighter option, use reduced-fat cream cheese and sour cream to keep the dip creamy with less fat.