Many taco dip recipes require sour cream, an ingredient that I do not always have around. The recipe below is my version, and can easily be doubled, tripled, etc. In addition to being a delicious dip for chips or vegetables, it can be thinned with an extra half cup of sauce and served over pasta. When using it that way, I prefer to refrain from baking it, and instead add it to a large saucepan with cooked macaroni and a half cup or so of the pasta water, then top with the cheddar just before serving. A good dip is a great multitasker as well as a thrifty, quick way to feed unexpected guests.
Cream Cheese Taco Dip
- 8 ounces cream cheese, room temperature
- 1/2 cup tomato sauce
- 1 teaspoon taco seasoning (see recipe below)
- 1/8 – 1 teaspoon hot sauce (I like Frank’s)
- 1 cup cheddar cheese, shredded
Preheat the oven to 350 degrees.
In the bowl of a stand mixer with the paddle attachment, whip the cream cheese until smooth. Add the tomato sauce, taco seasoning and hot sauce and beat for two minutes, scraping the sides of the bowl as necessary. (Of course, this can also be done by hand.)
Spread the mixture into a 9×5 loaf pan (or whichever dish you prefer) and spread the cheddar cheese evenly on top. Bake for 20 minutes or until the cheddar is completely melted and bubbly.
Remove from the oven and let cool until warm. Serve with desired dipping vessels, such as pita chips, sliced vegetables, or crostini.
Taco Seasoning (Or you can use this recipe for Taco Seasoning)
- ½ cup chili powder
- ¼ cup ground cumin
- 3 tablespoons onion powder
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon sea salt
- 1 teaspoon cayenne (optional)
Combine all ingredients and mix well. Store in an airtight container.
Have you ever made Cream Cheese Taco Dip? What is your favorite food item to “dip”?