Party-Pleasing Taco Dip Recipe

There are so many types of dips that one could bring to a gathering, but we'd venture so far as to say that spinach-artichoke dip and guacamole can have a few shifts off duty. Instead, when you show up to a party with this party-pleasing taco dip, it's pretty safe to assume that everyone who tries it will be, well, quite pleased! "I like that this recipe is easy to follow and doesn't require any cooking. It's also really versatile," recipe developer Susan Olayinka explains. "You can change up the vegetables you use, or add in some protein like shredded chicken or ground beef."

If you make the dip as-is, it will cater to a vegetarian crowd, though Olayinka does note that "adding in some protein" would help make the recipe your own. If you want to keep it vegetarian, you could also get creative with the vegetables or spices, "use a different cheese, or add in some chopped green onions," as Olayinka suggests. You really can't go wrong with a dip that has "party-pleasing" in its name, so get ready for two things: to enjoy this taco dip, and to hand out the recipe to everyone at the party!

There are lots of veggies (some technically fruits!) that go into this taco dip, including romaine lettuce, a bell pepper, tomatoes, and black olives. To give the dip a creamy consistency, you'll also need sour cream, cream cheese, and cheddar cheese that you've shredded yourself. "Make sure to shred the cheese fresh; pre-shredded cheese can sometimes be dry," Olayinka says. For seasoning, you'll want onion powder, garlic powder, smoked paprika, chili powder, and oregano. "I think the smoked paprika makes this dish; it gives it a nice depth of flavor and a little bit of a smoky taste," Olayinka says of her special ingredient.

To make the dip a little lighter, she suggests using Greek yogurt instead of sour cream, and if you want to swap in some different veggies, she suggests carrots, celery, or cucumber. 

The first thing you'll want to do is grab your trusty cutting board and a knife. Slice up the romaine, tomatoes, bell pepper, and black olives into bite-sized pieces. Of course, if you want to add any other veg, now would be the time to chop that up as well.

Grab a medium-sized bowl and add the sour cream, cream cheese, onion powder, garlic powder, smoked paprika, chili powder, and oregano, whisking until smooth. "You want a really smooth dip; make sure to whisk the sour cream and cream cheese together until there are no lumps," Olayinka advises. Once you have a smooth consistency, transfer the mixture to a serving dish. 

As a final step, sprinkle the chopped veggies onto the creamy mixture, then top it all off with the shredded cheddar. Then, grab some tortilla chips, vegetable sticks, or pita bread, and dive right in. "This dip is creamy, cheesy, slightly tangy, and a little bit spicy," Olayinka says, noting that the fresh veg offers a "fresh crunch," while the smoked paprika adds depth to the whole dish. 

"This dish is great for parties, potlucks, or game day gatherings," Olayinka suggests, and she even notes that you could make it up to 3 days in advance and store it in the fridge. And, if you have leftovers, they'll keep — just pop them in the fridge for up to 4 days.