Mom’s Easy Taco Dip
Total Time
10 mins
Prep Time
10 mins
Rating
4.91 out of 5 stars
(20)
Ingredients
8 servings
- 16 ounces sour cream
- 1½ cups mayonnaise
- 2 tablespoons homemade taco seasoning, or 1 store-bought packet
- Shredded lettuce
- 1 tomato, chopped
- Shredded cheddar cheese
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Preparation
Step 1
In a medium bowl, whisk together the sour cream, mayonnaise and taco seasoning until thoroughly blended.
Step 2
Spread in a square casserole dish.
Step 3
Top with the shredded lettuce, chopped tomato, and shredded cheese.
Step 4
Refrigerate until ready to serve. Leftovers can be stored, covered, in the refrigerator for up to 3 days.
Step 5
Save recipe for the next time?
Chef's notes
Sour Cream:
You can substitute plain Greek yogurt.
Mayonnaise:
If you have an aversion to mayonnaise and/or you like more tang, substitute room temperature cream cheese.
Taco Seasoning:
You can use store-bought or make your own homemade taco seasoning mix (I always have a large jar of it in my pantry!).
Additional Topping Ideas:
Olives, jalapenos, guacamole, diced avocado, salsa, pico de gallo, chopped red onion, cilantro, green onion, and black beans.
Storing:
Keep the dip covered in the refrigerator for up to 3 days.
Sitting Out:
Since there is dairy in the base, the dip should not sit out at room temperature for longer than 2 hours.
Making Ahead:
If you wanting to prep ahead you can easily make this taco dip up to 3 days in advance, simply store covered in the refrigerator.
