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Cream Cheese Taco Dip

Cream Cheese Taco Dip is a warm Mexican party appetizer with creamy white cream cheese, golden browned seasoned beef, and melted cheddar cheese. Bake it until the cheese is bubbly, then finish with jalapeños and green onions for a bright, topping-loaded dip.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

Cream cheese base
  • 8 oz cream cheese Softened for easy spreading.
Seasoned beef layer
  • 1 lb ground beef
  • 1 taco seasoning packet Use one packet.
  • 1 cup shredded cheddar cheese For melting and topping.
  • 0.5 cup salsa
Topping and serving
  • 0.25 cup diced jalapeños Add after baking for fresh heat.
  • 0.25 cup chopped green onions
  • 1 tortilla chips For serving.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Cook the seasoned beef
  1. Heat a cast iron skillet over medium heat and add the ground beef, breaking it apart as it cooks for about 8 minutes until browned. Drain excess fat and stir in the taco seasoning packet and salsa until evenly combined.
Build and bake the dip
  1. Spread the softened cream cheese in the bottom of a shallow baking dish to form an even layer. Top with the cooked seasoned beef mixture and sprinkle shredded cheddar cheese evenly over the beef.
  2. Bake at 350°F for 15 minutes, until the cheese is melted and glossy. Remove from the oven and top with diced jalapeños and chopped green onions.
  3. Serve immediately with tortilla chips for dipping while the top is still warm.

Notes

Pro tip: drain the beef well before mixing in seasoning and salsa so the dip stays thick instead of watery. Store leftovers in the refrigerator up to 3 days in a covered container; reheat in an oven at 350°F until warmed through. Freezing is not recommended because cream cheese can become grainy after thawing. For a lighter option, use reduced-fat cream cheese and swap to reduced-fat cheddar while keeping the same bake time.