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taco dip with cream cheese and salsa

Taco Dip with Salsa on top

Make an easy taco dip with cream cheese and salsa. This no bake taco dip recipe with salsa and shredded cheese is served with tortilla chips. This cold taco dip takes just minutes to prepare but needs to stay in the fridge for about an hour before serving.
Course Appetizer, Appetizer Recipe
Cuisine American, Mexican
Keyword no bake taco dip, taco dip with cream cheese, taco dip with salsa
Prep Time 10 minutes
chilling time 1 hour
Total Time 1 hour 10 minutes
Servings 10
Calories 222kcal
Author Evelyn




  • Add the cream cheese, sour cream, and taco seasoning in a bowl and mix until very well combined.
  • Spread the dip mixture over the top of a serving plate. Cover with plastic wrap and chill for at least one hour.
  • When the cream cheese mixture has chilled, remove from fridge. And spread the salsa over the top of the cold taco dip in an even layer.
  • Sprinkle your shredded cheese over the top of the salsa topped dip in an even layer. Be sure and spread evenly covering the entire cold taco dip with plenty of cheese.
  • Finish your dip by topping it with chopped green onion and chill until ready to serve. Be sure and cover it with plastic wrap before placing in the fridge.


You could also top your taco dip with any of these suggestions :
Chopped tomatoes
Black Olives
Chopped Green Chile
Jalapeño slices


Calories: 222kcal | Carbohydrates: 4g | Protein: 8g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 61mg | Sodium: 436mg | Potassium: 169mg | Fiber: 1g | Sugar: 3g | Vitamin A: 856IU | Vitamin C: 1mg | Calcium: 221mg | Iron: 1mg