The Creamy Party Dip That's Equal Parts Nostalgic And Reliable - Tasting Table

"A good dip can do wonders for your party. Anchoring conversations and laughter through tiny bites, it connects people in a way that only food could. Truly, when you've got comfort and joy unraveling on the taste buds, it's impossible not to have a good time. You just need to choose the right dip for the job, and when you've got a party banking on familiarity and nostalgia, Tasting Table's party-pleasing taco dip is the perfect pick."

"Recipe developer Susan Olayinka put this dip together from elements we all know by heart. Sour cream and cream cheese set a rich, tangy base, layered with taco staples such as garlic powder, onion powder, smoked paprika, chili powder, and dried oregano. This mixture echoes the tacos' own multifaceted flavor profile: savory, smoky, and subtly spicy. It only gets better when you start layering in more ingredients, shifting the textural delight from creamy to crunchy in a single scoop of a chip."

"Much like various other dip recipes, this taco dip is open to twists and changes. Olayinka suggests expanding with veggies of your choosing. They can be jalapeños, onions, or even the pickled versions of these veggies. Go all in with spoonfuls of salsa, and yes, that also includes fruit salsa. Tiny cubes of mango, pineapple, or peach can give the dip a pop of vibrancy that's perfect for summer parties. Don't forget about a cheese swap, with Mexican varieties like cotija and queso fresco."

Layered taco dip begins with a creamy base of sour cream and cream cheese seasoned with garlic powder, onion powder, smoked paprika, chili powder, and dried oregano to capture savory, smoky, and subtly spicy taco flavors. Chopped lettuce, tomatoes, bell peppers, and olives add crunchy, juicy, and earthy contrasts while shredded parmesan and tortilla chips finish the bite. The dip accommodates many variations including extra vegetables such as jalapeños or pickled onions, spoonfuls of salsa or fruit salsas with mango or pineapple, and cheese swaps to cotija or queso fresco for different tanginess.

Read at Tasting Table