Go Back

Taco Dip

A delicious taco dip that I've been making for 40 years.
Course Appetizer, Dip, Game Day
Keyword avocado, cheese, cream cheese, Onion, taco, tomatoes
Prep Time 15 minutes
resting time 1 hour
Author Lynn / Turnips 2 Tangerines


  • 1 8 oz package cream cheese, room temperature
  • 1 small ripe avocado, peeled and pitted
  • 1 16 oz container sour cream
  • 1/4 cup diced red onion
  • 1 head lettuce, shredded
  • tomatoes, seeded and chopped
  • 1 small red onion, diced
  • 2 cups shredded sharp cheddar cheese
  • 1 12 oz bottle mild taco sauce
  • 1/2 bunch cilantro, chopped


  • In large bowl, cream together cream cheese and avocado. Add sour cream and 1/4 cup red onion. Beat until well blended.
  • Place 9 inch glass pie plate on a platter. (Platter should be a few inches wider than the pie plate)
  • Line bottom of glass 9 inch pie plate with: 1/2 of the shredded lettuce, 1/2 of the chopped tomatoes and 1/2 of the diced red onion.
  • Mound creamed mixture on lettuce mixture. Cover with saran wrap. Refrigerate for 2 hours.
  • Remove pie plate from refrigerator. Top creamed mixture with the remaining: lettuce, tomatoes and onions. 
  • Sprinkle shredded cheese over all. Slowly pour the taco sauce over all, while turning the platter with the other hand. 
  • Sprinkle with chopped cilantro. Serve with your favorite tortilla chips.