Best Taco Dip

If you need a last minute dish to pass that is easy to assemble and uses ingredients that are at any grocery store, this taco dip recipe is perfect! It is sure to be a hit at any tailgate, Cinco de Mayo party or potluck.

Taco dip is one of my guilty pleasures, except it’s not even really guilty. Compared to my other guilty pleasures like cupcakes or ice cream, this recipe is actually healthy! It’s full of fresh healthy veggies and has black beans instead of the usual refried ones.

It’s a fabulous dish to pass, tailgating recipe, and of course is perfect for your upcoming Cinco de Mayo celebrations. Truth be told though, I like to eat is as an easy meal spooned over crushed tortilla chips. Taco salad for the win!

When you read the recipe, you probably won’t believe how easy it actually is.

As with many of my easy recipes, this dip is really a non-recipe. No need to measure – it’s flexible enough that you can eyeball the ingredients and adjust the recipe to fit your dish.

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Best Taco Dip Recipe

If you need a last minute dish to pass that only takes 15 minutes to assemble and uses ingredients that are at any grocery store, this taco dip recipe is perfect! It is sure to be a hit at any tailgate, Cinco de Mayo party or potluck.

• Author: Kelly Egan
• Prep Time: 10 minutes
• Total Time: 10 minutes
• Category: Appetizer
• Cuisine: Mexican

Ingredients

• 1 can black beans
• 5 ounces (about 2/3 package) cream cheese, softened
• 1 jar (about 12 ounces) salsa
• 1 1/2 tablespoons (1/2 package) taco seasoning
• 3 cups roughly chopped lettuce
• 1 cup shredded cheese
• 2.25 ounces (1 can) sliced olives
• 1 1/2 cups halved cherry tomatoes

Instructions

1. In a large bowl, combine the black beans, cream cheese, salsa and taco seasoning. I actually find that a potato masher works well for this, but you could also use a hand mixer.
2. Spread the mixture out on your serving platter. Stop with chopped lettuce, shredded cheese, sliced olives and halved cherry tomatoes.

[i]Tips:[/i] You can soften the cream cheese in the microwave for 15 seconds instead of waiting for ages! All ingredients are truly approximations and can be modified depending on your needs.

And here’s how I set up the shot! I love sharing these behind the scenes pictures that give a peek into food photography – even though I’m no expert! I’m so happy that you enjoy them too – thanks for the positive feedback! As you can see below, you don’t need to spend a ton of money or have a bunch of fancy gadgets to produce great food photography!

For this setup, all I used was a white tri-fold presentation board (just a piece of white cardboard or posterboard will do) and a cheap collapsible light reflector. Here it’s propped up on a chair, but that isn’t quite the right angle to decrease shadows the best. It needs to be slightly tilted over the set. For that part I leaned it on my shoulder or my leg while using my jedi ninja skills to take photos. The cutting board is from West Elm and the enamel plate is a score from a flea market. I literally bought the grey napkin off a table at a local restaurant because I liked it so much!