This gluten-free taco dip is an easy-to-make appetizer and the perfect dish for any occasion. It is delicious, versatile, and can be made in advance. This recipe is one of the best taco dips I have ever made; with just 10 minutes of total prep time. The layers of flavor come together in an incredible way - creamy sour cream and cream cheese base, topped with crispy fresh vegetables. It's a simple yet amazing dip that is perfect for parties, potlucks, or Super Bowl Sunday.
In a medium bowl, blend cream cheese with an electric mixer until smooth. Add in the sour cream and taco seasoning and blend until smooth.
Spread cream cheese mixture in a shallow serving dish.
Top with layers of green onion, bell pepper, lettuce, tomato, and grated cheese over top.
Serve with gluten-free tortilla chips or gluten-free crackers.
Enjoy!
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Notes
Nutritional information is approximate and is meant as a guideline only.Top tips:
Place the block of cream cheese out on the counter for 30 minutes before using. This will help it to soften so it will blend up smoothly.
Use very ripe tomatoes for the best flavor.
Assemble just before serving.
Storage:This cold taco dip can be stored in the fridge for up to 3 days if it is covered or placed in an airtight container.These ingredients do not stand up well to freezing and are best eaten fresh.