Isabel Eats · by Isabel Orozco-Moore★ 5.0 (3)
Taco Dip
NUTRITION · PER SERVING10M COOK
CAL 19%·PRO 17%
CARBS 11G12% OF CAL
2G FIBER4G OTHER6G TOTAL SUGAR
FAT 34G80% OF CAL
19G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A layered dip with creamy seasoned cheese base and topped with lettuce, tomato, olives, and salsa. Party appetizer served with chips. Quick to assemble and always popular.
startermexican🥣 mixer🥧 baking dishgluten freevegetarian
View the full recipe on Isabel Eats →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 16 ounces cream cheese, (softened to room temperature)
- 2 cups sour cream
- 4 tablespoons taco seasoning
- ¾ cup chunky salsa
- 1 ½ cups finely shredded lettuce
- 2 Roma tomatoes, (diced)
- ½ cup sliced black olives, (optional)
- 1 ¼ cup shredded sharp cheddar (or Mexican cheese blend)
At a glance
PER SERVING · TIME 10M
CAL 19%·PRO 17%
CARBS 11G12% OF CAL
2G FIBER4G OTHER6G TOTAL SUGAR
FAT 34G80% OF CAL
19G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 742mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 222mg
- Calcium
- 207mg
- Iron
- 0.41mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 742MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.