Get ready for game day with this Easy Taco Dip recipe. Easy, creamy smooth, and cheesy, filled with tomatoes and baked until warm and ready for dipping.

Get those nacho chips ready because this dip is just so irresistible. Be sure to double the recipe, especially when cooking for a crowd of hungry game watchers! So for the love of dip, give this recipe a try!

close up of Easy Taco Dip with chips

Easy Taco Dip


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Baked Taco Dip

  • Baked taco dip is not just your average taco dip. We all know that salsa is good by why not spruce up things a little bit by adding a little cream cheese, some taco seasoning, and tomatoes. And it doesn’t stop there. Oh no. A quick bake in the oven makes this warm, melted dish so good.
  • This recipe is a jazzed-up version of the classic queso dish.
  • Top it with some freshly cut tomatoes, shredded lettuce, or olives and the dish is ready to be devoured. It’s best when it is served hot out of the oven.
  • Serve it with crisp tortilla chips on an appetizer buffet with a Buffalo Chicken RingInstant Pot Meatball Sliders and a fresh tray of veggies and Dill Dip

ingredients to make Easy Taco Dip

Taco Dip Ingredients

THE CREAM & CREAM CHEESE – One 8 ounce packag of cream cheese will do for this recipe. Remember to let it soften a little bit first, so it is easier to blend with the rest of the ingredients. Also a cup of sour cream is added for creaminess. 

ROTEL TOMATOES – These aren’t just any canned tomato. These are tomatoes with some heat because they have been cooked with some chiles.

CHEESE – A simple layer of cheddar cheese in the middle of the dish and then sprinkled over the top makes sure that this dish is layered to gooey goodness. 

TACO SEASONING – This standard Southern seasoning is a mixture of spices. Generally, it consists of paprika, chili powder, sugar, salt, garlic, and much more.

How to make Taco Dip

For the love of dip give this recipe a try!

  1. Blend the cheeses and the seasoning.
  2. Add the tomatoes to a baking dish.
  3. Top with some of the cheddar cheese and the cheese blend.
  4. Bake as per the recipe below.

process of adding ingredients together to make Easy Taco Dip

What to Serve With Taco Dip

Nacho chips, corn or flour tortillas are the best with this dip. However, pita chips, crackers, and cut vegetables would also taste good with this dip.

Best Tips for Dips!

Is there a lot to prepare before the guests arrive? This dip can be made in advance (don’t bake it yet) and kept in the refrigerator. Pull it out, bake it, and serve.

Soften cream cheese for a few seconds in the microwave, or let it sit at room temperature for about 30 minutes. Soft cream cheese makes blending the ingredients much easier.

Prepare toppings ahead of time for quick assembly. Chop the lettuce, cut the tomatoes and slice the olives.

plated Easy Taco Dip with chips


Other Easy Dips To Try!

close up of Easy Taco Dip with chips
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Easy Taco Dip

This delicious baked taco dip is creamy and cheesy, perfect served warm with crackers, nachos, or vegetables.
Prep Time 8 minutes
Cook Time 10 minutes
Total Time 18 minutes
Servings 8 servings
Author Holly


  • 8 ounce cream cheese softened
  • 1 cup sour cream
  • 2 tablespoons taco seasoning
  • 1 can Rotel tomatoes drained
  • 1 cup cheddar cheese divided
  • taco toppings olives, jalapenos, green onion, tomato


  • Preheat oven to 400°F.
  • Blend cream cheese until smooth, mix in sour cream and taco seasoning.
  • Add Rotel and ¼ cup cheddar cheese and spread into an oven safe baking dish.
  • Top with remaining cheddar cheese and bake for 9-10 minutes or until cheese had melted.
  • Top as desired and serve.


Nutrition calculated without toppings.
Make this dip in advance and refrigerate, then bake when ready to serve.
Soften cream cheese for a few seconds in the microwave, or let it sit at room temperature for about 30 minutes for easier blending.
Prepare toppings ahead of time for quick assembly. 
5 from 2 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 211kcal | Carbohydrates: 3g | Protein: 6g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 61mg | Sodium: 252mg | Potassium: 94mg | Fiber: 1g | Sugar: 2g | Vitamin A: 760IU | Vitamin C: 1mg | Calcium: 161mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer
Cuisine American

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