Description
A creamy layered taco dip made with cream cheese, salsa, fresh vegetables, and cheddar cheese. This no-cook appetizer is quick to prepare and perfect for parties, gatherings, and game day snack tables.
Ingredients
8 ounces reduced-fat cream cheese, softened
8 ounces plain full-fat Greek yogurt (or drained reduced-fat sour cream)
16 ounces mild chunky salsa
1 1/2 tablespoons taco seasoning
2 cups finely shredded iceberg lettuce
2 medium tomatoes, seeds removed and diced
1 cup reduced-fat shredded cheddar cheese
1 (2.25 ounce) can sliced black olives, drained
Baked tortilla chips, for serving
Instructions
1. Place the softened cream cheese, Greek yogurt (or sour cream), salsa, and taco seasoning into a large mixing bowl.
2. Using a hand mixer or sturdy whisk, blend the ingredients together until the mixture becomes smooth and evenly combined.
3. Spread the mixture evenly across the bottom of a large shallow serving dish.
4. Sprinkle the shredded lettuce evenly over the dip layer.
5. Add the diced tomatoes on top of the lettuce.
6. Scatter the shredded cheddar cheese across the surface.
7. Finish by sprinkling the sliced black olives over the top.
8. Serve immediately with baked tortilla chips for dipping.
Notes
For best texture, ensure the cream cheese is fully softened before mixing.
The dip can be prepared several hours ahead and stored in the refrigerator.
Add lettuce just before serving to maintain its crisp texture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizers & Snacks
- Method: No-Cook
- Cuisine: American-Mexican