There’s nothing quite like a loaded taco dip to bring everyone together at the table. This recipe is an absolute crowd-pleaser that combines all the flavors you love about tacos into one irresistible, shareable dish. Whether you’re hosting a game day gathering, a casual dinner party, or just looking for an impressive appetizer that requires minimal effort, this taco dip recipe is exactly what you need.
What makes this taco dip so special is how it layers bold, zesty flavors with creamy, dreamy textures. The base starts with a luxurious sour cream and cream cheese mixture that’s infused with taco seasoning, creating a foundation that’s absolutely addictive. On top of that, we’re piling seasoned ground beef, melted cheese, fresh toppings, and all those incredible garnishes that make every bite exciting.
I absolutely love how versatile this recipe is. You can customize it based on what you have on hand or what your guests prefer. Want to make it vegetarian? Swap the ground beef for seasoned black beans or lentils. Prefer it spicier? Add jalapeños, hot sauce, or cayenne pepper. The beauty of taco dip is that it’s endlessly adaptable while still maintaining that perfect balance of flavors and textures.
One of the best things about this recipe is how easy it actually is to pull together. Most of the components can be prepared ahead of time, and you simply assemble everything right before serving. This makes it perfect for entertaining because you’re not stuck in the kitchen when you should be enjoying time with your guests. Plus, it’s always a massive hit—I’ve never had leftovers, and people always ask for the recipe.
The presentation is absolutely stunning too. When you bring this dip to the table with a colorful array of toppings and crispy tortilla chips for scooping, it looks like you spent hours in the kitchen. But between you and me, this comes together in about 30 minutes, and most of that time is just baking. It’s one of those recipes that makes you look like a culinary genius without requiring any advanced skills.
I recommend serving this warm right out of the oven, but it’s also delicious at room temperature if you need to make it ahead. The flavors actually meld together beautifully as it sits, making it even more flavorful. Just cover it with foil to keep it warm if you’re not serving it immediately.
For more inspiration on crowd-pleasing appetizers, check out our Perfect Pickled Red Onions Recipe which makes an excellent fresh topping for this dip. If you’re planning a full menu, our Best Chickpea Salad Recipe offers a lighter complement to rich appetizers. You might also enjoy exploring our collection of make-ahead appetizers for your next gathering.
This taco dip recipe is truly foolproof and absolutely delicious. Your guests will be amazed, and you’ll feel so proud serving something this impressive and tasty. Let’s get started!
For more appetizer inspiration and party planning tips, visit Bon Appétit’s Best Appetizers. You can also explore Serious Eats’ Appetizer Collection for additional creative ideas. The New York Times Recipes section also features excellent party food suggestions.
Ingredients
- 8 oz cream cheese, softened
- 1 cup sour cream
- 2 tablespoons taco seasoning
- 1 lb ground beef
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup salsa (mild or spicy, your preference)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn, fresh or frozen
- 4 green onions, sliced
- 1 cup diced tomatoes
- 1 cup diced bell peppers (red, yellow, or orange)
- ½ cup fresh cilantro, chopped
- 1 avocado, sliced (optional)
- ½ cup sliced jalapeños (optional)
- Tortilla chips for serving
- Salt and pepper to taste
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- Fresh lime wedges for serving
Instructions
- Preheat your oven to 350°F. This ensures your oven is ready when you need to bake the dip, so everything heats through evenly and gets perfectly warm.
- In a small bowl, combine the softened cream cheese, sour cream, taco seasoning, garlic powder, and cumin. Mix until completely smooth and well combined, making sure there are no lumps of cream cheese remaining.
- Spread this cream cheese mixture evenly across the bottom of a 9×13 inch baking dish or similar sized oven-safe serving dish. Use a spatula to create an even layer that covers the entire bottom.
- In a large skillet over medium-high heat, brown the ground beef, breaking it apart as it cooks. This should take about 5-7 minutes. Drain any excess fat from the pan if needed.
- Season the cooked ground beef with additional salt, pepper, and a pinch of cumin if you like. Stir well to distribute the seasonings evenly throughout the meat.
- Spread the seasoned ground beef over the cream cheese layer in your baking dish. Make sure it’s distributed fairly evenly, though it doesn’t need to be perfect.
- In a bowl, gently combine the black beans and corn together. Spread this mixture over the ground beef layer. This adds great texture and vegetable nutrition to the dip.
- Pour the salsa over the bean and corn mixture, spreading it gently with a spatula. Don’t worry if it’s not perfectly even—the flavors will blend together beautifully.
- In a small bowl, combine the shredded cheddar cheese and Monterey Jack cheese. Sprinkle this cheese mixture evenly over the top of the dip, making sure to cover all the layers below.
- Place the baking dish in your preheated 350°F oven and bake for 15-20 minutes, until the cheese is melted and bubbly around the edges. The dip should be hot throughout.
- While the dip is baking, prepare your fresh toppings. Slice the green onions, dice the tomatoes and bell peppers, and chop the cilantro. If using avocado, slice it just before serving to prevent browning.
- Remove the dip from the oven when the cheese is melted and bubbly. Be careful as the dish will be very hot. Let it sit for 2-3 minutes before adding the fresh toppings.
- Top the hot dip with the sliced green onions, diced tomatoes, diced bell peppers, and fresh cilantro. Add jalapeño slices if you prefer extra heat, and arrange avocado slices on top if desired.
- Serve the taco dip immediately while it’s still warm, alongside plenty of tortilla chips for scooping. Include fresh lime wedges on the side for guests to squeeze over their portions if they’d like.
- If you have any leftovers, store them covered in the refrigerator for up to 3 days. Reheat gently in a 325°F oven until warmed through before serving again.
Pro Tips
- This taco dip can be assembled up to 4 hours ahead of time. Simply cover it with plastic wrap and refrigerate until you’re ready to bake. You may need to add 5 extra minutes to the baking time if baking from cold.
- Make this recipe vegetarian by replacing the ground beef with seasoned black beans, lentils, or crumbled tofu. The proportions and baking time remain exactly the same.
- For a spicier version, add diced jalapeños to the cream cheese mixture, use spicy salsa, and top with hot sauce or sriracha. You can also add a pinch of cayenne pepper to the cream cheese layer.
- If you don’t have Monterey Jack cheese, you can use all cheddar, or substitute with Colby, Pepper Jack for extra kick, or even Mexican blend cheese for convenience.
- Fresh toppings are key to this recipe. While you can add them before baking, I highly recommend adding them after baking so they stay fresh and crisp rather than getting soft and wilted.
- This dip serves 8-10 people as an appetizer, but if you’re serving it as part of a larger spread, it can stretch to serve more. The recipe can also be easily doubled if you need to feed a larger crowd.
- For a make-ahead option, prepare all components separately and assemble right before baking. This is perfect for parties because you’re not stuck in the kitchen at the last minute.
- Serve with traditional tortilla chips, but also try serving with baked tortilla chips for a lighter option, or even vegetable crudités for a fresher twist.
- The cream cheese mixture can be made 1-2 days in advance. Store it covered in the refrigerator and bring it to room temperature before spreading in the baking dish.
- This recipe reheats beautifully. Cover with foil and warm in a 325°F oven for about 10-15 minutes until heated through. You can add fresh toppings again before serving the reheated dip.