Classic Taco Dip
gluten free
This Classic Taco Dip will be a recipe to have in your back pocket for the easiest appetizer for game days, pool parties, barbeques, or just when you want to veg out a little!
Growing up, my mom made this taco dip every single weekend of the summer. We would go to our lake house and as soon as she would bring down this dip, us kids would race out of the water, snack on this dip and start to play card games. It’s one of my favorite memories, so this dip is super nostalgic for me.
Here is what you’ll need to make this Classic Taco Dip:
Cream Cheese
Can of Hormel chili
Red Salsa
Mexican Blend Cheese
Cilantro
Cherry tomatoes
Green onions
Pickled jalapeños
This is a great recipe to have on hand when you need to bring something over to someone’s house to munch on. Almost all the ingredients are premade in jars or cans you can find at any grocery store. The only work you have to do is layer it all in a bowl.
Classic Taco Dip
Ingredients
- (2) 8 oz cream cheese, room temp
- 2 can Hormel chili (I like to use the ones with beans in it too)
- 1 cup red chunky salsa
- 2 cups Cheddar, Monterey Jack, and Pepperjack Cheese, shredded (can also use Mexican blend cheese, but hand-shredding works better for melting)
- Cilantro
- Cherry tomatoes, diced
- Green onions, chopped
- Pickled jalapeños
Instructions
- In a large Pyrex dip bowl or pie dish, layer the cream cheese. Spread it out evenly.
- Mix the chili with the salsa and add that layer on top of the cream cheese and spread evenly.
- Sprinkle the cheese over top the dip.
- Cover with tin foil and bake at 350 for 20-25 minutes until the cheese on top is melted and the dip is bubbling. If cheese needs more melting, you can remove the tin foil and bake for another 5 minutes.
- Add the other toppings on top before serving. This dip can served hot (my favorite) but can also be cold or room temp. To warm back up, you can bake it covered again or in the microwave until it’s your desired temp.
more like this…
