Taco Dip Recipe

This easy taco dip recipe has a creamy taco-seasoned base topped with lettuce, cheese, tomato, olives and more. It’s completely vegan too!

Course Appetizers, Dips, Snacks

Cuisine American, tex mex

Prep Time 15

Total Time 15

Servings servings

Calories 192

Author Jessica Hylton

Ingredients

For the dip:

1 ½ cups vegan sour cream 340 grams, at room temperature
1 cup vegan cream cheese 225 grams, at room temperature
1 (1-ounce) packet taco seasoning 28 grams
1 chili in adobo more if you want spicier
2 tablespoons nutritional yeast 21 grams

For the topping:

½ cup shredded iceberg lettuce 36 grams
⅓ cup shredded vegan cheddar 75 grams
½ Roma tomato diced
¼ cup canned green chilis, drained 37 grams
¼ cup sliced black olives 45 grams

Instructions

Add the vegan sour cream, vegan cream cheese, taco seasoning, chili in adobo, and nutritional yeast to a blender. Blend until smooth and well combined.
Transfer the dip to a serving bowl and top with iceberg lettuce, vegan cheddar cheese, tomato, green chilis, and black olives.

Notes

To store: Transfer any remaining dip to an airtight container and refrigerate for up to 3 days. While the dip itself keeps well, the fresh toppings might lose their crispness over time.

To freeze: You can freeze the taco dip base for up to 3 months in an airtight container or freezer bag, but I do not recommend freezing once the toppings are added, as they won’t freeze and thaw well.

Nutrition