Spicy Taco Dip with Cream Cheese
This is the best ever spicy taco dip with cream cheese because of Mom's secret tricks! Serve it at your Cinco de Mayo party or for Taco Tuesday. At a party, you'll find the pan practically licked clean by your guests.
Ingredients
- 1 (8 oz) brick of cream cheese softened
- 1 (16 oz) container of sour cream
- 1 (8 oz) bottle of SPICY taco sauce
- 2 cups shredded Mexican cheese divided
- 1 bag of shredded lettuce
- 2 cups cherry tomatoes chopped
- 1 cup frozen corn thawed
- 1 bunch of green onions chopped
- Tortilla chips for serving
Instructions
- Using a hand mixer, whip the cream cheese until smooth in a large mixing bowl.
- Blend the whipped cream cheese with the container of sour cream until light and fluffy.
- Pour in the entire bottle of taco sauce and beat it in until smooth.
- Stir in just 1 cup of shredded cheese with a spatula. Reserve the other cup of cheese for the top later.
- Spread the seasoned cream cheese base into your serving dish.
- Top the taco dip base with shredded lettuce, chopped tomatoes, corn, the remaining 1 cup shredded cheese, and chopped green onions. Chill until serving.
- NOTE: If you plan to make this dip in advance, you can prepare the seasoned base up to 24 hours in advance and keep it in the fridge. Be sure to store the fresh vegetables separately, they will begin to wilt within an hour or so of adding them to the dip. Just assemble the layers before serving so everything remains crisp.