Creamy Layer Taco Dip

16 Servings
Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes

Creamy Layer Taco Dip is a perfect last-minute snack or appetizer with ground beef, tomatoes, olives, and cheddar cheese, ready in 20 minutes!

This easy, rich Taco Dip is the perfect Appetizer Recipe to serve at a Superbowl party or family get-together. If you’re hosting for a big group, put it out with other delicious appetizers like Buffalo Wings and Cheesy Bread.

Creamy Layer Taco Dip in pan served with tortilla chips


This easy Creamy Layer Taco Dip is made with sour cream and cream cheese layers, taco meat, and salsa. Then it’s topped off with lettuce, cheese, and olives. The sour cream and cream cheese layer give the dip a wonderful velvety, creamy consistency that you won’t be able to get enough of. The creamy base and cheesy topping perfectly balance the savory taste of the veggies and meat for the perfect combo. 

Taco meat in this recipe is flavored with tasty taco seasoning. Instead of using taco seasoning packets from the store, you can make your own Homemade Taco Seasoning. It turns out extra flavorful with the fresh mixture. Then the seasoned ground beef is mixed with the Tomato Salsa, which you could also make fresh, for even more savory Mexican flavor.

Creamy Layer Taco Dip collage of assembly

All together, the simple ingredients make the perfect appetizer to serve with tortilla chips. Although there are several layers, the Creamy Layer Taco Dip isn’t too thick, so you should be able to scoop up all the way to the creamy base and get all the layers in each bite.

Whip up a batch of this easy dip for your next potluck, BBQ, or house party. Put out a bowl of crispy tortilla chips next to the dip and watch how fast this tasty snack gets gobbled up! It’s a favorite with kids and adults alike. 


Creamy Layer Taco Dip collage of assembly


  • Creamy Base: In the medium bowl, whisk together the mayonnaise, sour cream, and cream cheese. Continue mixing until the mayonnaise, sour cream cream cheese mixture is completely combined and smooth. Spread the cream cheese layer evenly into the serving dish. 
  • Taco Meat: Put a skillet over medium-high heat, and add the ground beef. Break the meat apart as it browns. It should only take about 6-8 minutes. Drain the fat from the mixture before adding in the water and taco seasoning mixture. Next, add in the salsa and continue cooking for another 5 minutes as the mixture thickens. Let the mixture cool before adding it over the creamy layer. 
  • Layer: Finish the Creamy Taco Dip with layers of lettuce, cheddar cheese, tomatoes, onion, and olives. You can also cook the onions along with the beef if you don’t want to have raw onions in the finished dip. Serve the finished dip with tortilla chips. 
Creamy Layer Taco Dip olives layer


Can I add other ingredients?

Try adding some different vegetables like green onions, green bell pepper, or corn. You can also use cilantro or fresh chives to garnish the dip.

What kinds of cheese can I use?

Along with the shredded cheddar cheese you can add different kinds of cheese like Mexican Blend Cheese, Monterey Jack, Pepper Jack, cotija, or Swiss cheese. 

What kinds of meat can I use?

  • You can use different kinds of taco meat in the Creamy Layer Dip like diced chicken, ground chicken, ground turkey, or pork. 
  • Can I include beans in this recipe?

    Try adding a bean layer to the Taco Dip. Refried beans, black beans, or pinto beans could all make great additions. 



    • Serve: Don’t leave Creamy Layer Taco Dip at room temperature for more than 2 hours. 
    • Store: Covered in plastic wrap or sealed in an airtight container the dip will stay good for 1 week. 
    • Freeze: Due to the mayonnaise-based layer, the dip won’t keep well in the freezer. It’s better just to make it fresh. 
    Creamy Layer Taco Dip in pan served with tortilla chips

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    Creamy Layer Taco Dip

    Creamy Layer Taco Dip is a perfect last-minute snack or appetizer with ground beef, tomatoes, olives, and cheddar cheese, ready in 20 minutes!
    Yield 16 Servings
    Prep Time 8 minutes
    Cook Time 12 minutes
    Total Time 20 minutes
    Course Appetizer
    Cuisine Mexican
    Author Sabrina Snyder


    • 8 ounces cream cheese , softened
    • 1 cup sour cream
    • 1/2 cup mayonnaise
    • 1 packet ranch dressing mix
    • 1 pound ground beef
    • 1/2 cup water
    • 1 packet taco seasoning , or 3 tablespoons homemade
    • 1 cup bottled tomato salsa
    • 2 cups shredded lettuce
    • 2 cups cheddar cheese , shredded
    • 2 vine tomatoes , chopped
    • 1/2 yellow onion , finely chopped
    • 1/2 cup black olives , sliced


    • Whisk together cream cheese, sour cream, mayonnaise, and ranch dressing mix until smooth.
    • Spread in serving dish.
    • Add ground beef to a skillet on medium-high heat, breaking it apart until well browned, about 6-8 minutes.
    • Drain fat, whisk together water and taco seasoning in a small cup then add it to your skillet.
    • Add in salsa and stir, cooking for 5-6 minutes until thickened.
    • Let beef cool away from the stovetop (if you leave it on the hot stovetop it won't cool as much) for 5 minutes then layer over the sour cream mixture.
    • Layer lettuce, cheddar cheese, tomatoes, onion (if you dislike raw onions, cook them with the beef), and olives.
    • Serve with chips.



    Calories: 216kcal | Carbohydrates: 7g | Protein: 11g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 50mg | Sodium: 727mg | Potassium: 253mg | Fiber: 1g | Sugar: 3g | Vitamin A: 787IU | Vitamin C: 4mg | Calcium: 154mg | Iron: 1mg
    Creamy Layer Taco Dip Collage

    About the Author: Sabrina Snyder

    Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

    Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

    She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

    She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

    As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

    Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

    As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

    Sabrina lives with her family in sunny California.

    Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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