This post appeared first over at Princess Pinky Girl, where I am a contributor
✔️ Taco Dip Recipe
This creamy and cheesy taco dip is one of my favorite dip recipes to serve during game night, dinner parties and family gatherings.
This easy appetizer can be made ahead, in one skillet and baked in the oven. This flavor packed party dip can also be made in the crock pot which makes it the perfect dip to bring to potlucks or for tailgating.
⭐️ Why You Will Love This Dip Recipe?
- This tasty dip recipe is easy to make and completely customizable.
- Make it ahead! If you want, you can make it in one skillet and when you are ready, bake it in the oven.
- If you want to serve a super flavorful and rich crowd-pleasing appetizer, this taco dip always gets rave reviews. Trust me, everyone will be asking you for the recipe!
✔️ Taco Dip Recipe Ingredients
- Ground beef (I use lean ground beef)
- Onions
- Taco seasoning
- Broth or water
- Canned diced green chiles
- Ground cumin
- Salsa
- Cream Cheese
- Shredded Mexican blend cheese or cheddar cheese
✔️ The Toppings
Feel free to pile on all the fixings! Some of my favorite toppings are, chopped lettuce, chopped tomatoes, chopped onions, sliced olives, chopped cilantro, jalapenos, sour cream and extra cheese!
If you make this taco dip recipe in your slow cooker, I recommend you stay away from using lettuce as a topping. The lettuce will wilt quickly and look unappealing.
🔎 How To Make Taco Dip
- Brown the hamburger meat in a skillet until cooked through.
- Add the onions and cook for about 3 minutes.
- Stir in the taco seasoning, cumin and broth (or water). Mix well.
- Add the chiles and salsa and cook for about 4 minutes.
- Add the cream cheese and mix well until all the cream cheese is melted and incorporated.
- Add 2 cups of shredded cheese. Mix until well combined.
- Sprinkle the remaining cheese on top and bake for 20 minutes.
🔎 How To Make Taco Dip in the Slow Cooker
- Brown the hamburger meat in a skillet until cooked through.
- Add the onions and cook for about 3 minutes.
- Add the ground beef and onion mixture to the crock pot. Add the seasonings, 1/4 cup of broth, chiles, salsa, cream cheese and 2 cups of shredded cheese and mix well.
- Cook on low heat for 2 to 3 hours, stirring a couple of times throughout the cooking.
- Sprinkle the remaining shredded cheese and cook on low heat for an additional 10 minutes.
- Keep the slow cooker on the warm setting while serving to keep the dip warm!
Taco Dip Recipe Tips
- Instead of ground beef, use ground pork, ground turkey or ground chicken.
- The recipe calls for a package of store bought taco seasoning. If you have homemade taco seasoning you can use that as well. You will need about 2 tablespoons.
- I like using chunky salsa to make this recipe.
- I use mild diced green chiles but if you like spicy foods, get hot green chiles!
- Use a skillet that can be put in the oven (like a cast iron skillet), that way you can use only one skillet to make, bake and serve your dip!
Warm and Cheesy Taco Dip
This Taco Dip is cheesy, creamy and bursting with taco flavors! If you love easy dip recipes that can be made ahead, in one skillet or in the slow cooker, this taco dip recipe is for you!
Ingredients
- 1 pound ground beef (I use lean ground beef)
- 1/3 cup chopped onions
- 1 package taco seasoning (about 2 tablespoons if using homemade)
- 1/4 teaspoon ground cumin
- 1 4-ounces canned mild diced green chiles
- 1/2 cup broth or water (use 1/4 cup if making it in the slow cooker)
- 1/2 cup salsa
- 4 ounces cream cheese at room temperature, cubed
- 2 1/4 cups shredded Mexican blend cheese or cheddar cheese, divided
- Salt and ground black pepper to taste
Optional Toppings
- Chopped Lettuce
- Chopped Tomatoes
- Sliced Olives
- Chopped Onions
- Chopped Cilantro
- Jalapenos
Instructions
To Make it in a Skillet
- Preheat the oven to 375 degrees Fahrenheit.
- In a skillet (see notes), brown the ground beef over high heat. Drain any excess fat, if needed. Add the onions and cook for about 3 minutes.
- Lower the heat to medium. Stir in the taco seasoning, cumin and broth or water. Mix well. Add the chiles and salsa and cook for about 2-3 minutes.
- Stir in the cream cheese and mix well until melted. Mix in 2 cups of shredded cheese. Season with salt and ground black pepper to taste.At this point, you can transfer the dip to a casserole or simply top the dip with cheese and bake it in the skillet.
- Sprinkle the remaining 1/4 cup of shredded cheese on top and bake for 20 minutes or until hot, bubbly and golden brown.
- Top with desired toppings and serve warm with tortilla chips.
To Make it in the Slow Cooker
- In a skillet, brown the ground beef over high heat. Drain any excess fat, if needed. Add the onions and cook for about 3 minutes.
- Add the ground beef and onion mixture to the crock pot. Add the taco seasoning, cumin, 1/4 cup of broth or water, chiles, salsa, cream cheese and 2 cups of shredded cheese and mix well.
- Cook on low heat for 3 hours, stirring a couple of times through the cooking.
- Sprinkle the remaining 1/4 cup of shredded cheese and cook on low heat for an additional 10 minutes. Top with your desired toppings.Keep the slow cooker on the warm setting while serving to keep the dip warm!
Notes
- I recommend using a skillet that can go into the oven (like a cast iron skillet).
- If using homemade taco seasoning you can use about 2 tablespoons.
Nutrition
Calories: 380 kcal, Carbohydrates: 5 g, Protein: 28 g, Fat: 26 g, Saturated Fat: 15 g, Cholesterol: 113 mg, Sodium: 1015 mg, Potassium: 328 mg, Fiber: 1 g, Sugar: 3 g, Vitamin A: 1115 IU, Vitamin C: 2.8 mg, Calcium: 464 mg, Iron: 2.2 mg
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