Easy Prep Taco Dip [Boost your snacks at home]

This post has been sponsored by Rio Luna Organic Peppers, however all opinions listed here are my own

Originally, I created this taco dip recipe to serve friends and family to enjoy the football season. At this moment it’s better to be cautious and avoid social gatherings.

Still, we can share good times with our closest family members and this dip fits well any occasion.

So whether you’re enjoying a good time outdoors, watching a game from the comfort of your home, or just tagging along, I have a delicious taco dip recipe that packs a punch full of flavor!

It’s also super easy to make and it’ll soon become one of your favorites.

Taco Dip: A great snack companion

I’m happy to say that this recipe is sponsored by my favorite peppers and chiles brand, Rio Luna Organic Peppers.  I have used them extensively in the past, mostly to make salsas. 

Today we will be using nacho sliced jalapeños whole because sometimes you just crave that rich, textured chunkiness.  The peppers provide a sparky, aromatic flavor, and Rio Luna’s are also certified organic, non-GMO, kosher, fat-free, low calorie and cholesterol-free.  This is why they’ve been used by professional chefs for years, and also the reason they are this recipe’s “piéce de resistance”.

This taco dip is a very easy and satisfying recipe you can whip up super fast.  It truly is a fresh, creamy, savory and spicy dip that pairs great with any of your favorite dipping snacks – I suggest crackers, chips, nachos and/or totopos. 

Find the recipe below. It can take a while, but it’s pretty easy to make.

Let me know in the comments what other ideas you have for snacks outdoors and at home! 

Easy Prep Taco Dip

Outdoors or indoors, this dip will take your snacks to another level!

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 1 hour hr

Total Time 2 hours hrs

Course Snack

Cuisine American, Mexican

Servings 12 people

Ingredients

  

Dip

• 2 blocks of cream cheese, softened (8-oz each)
• 1 ½ cup of sour cream
• ¼ cup Nacho Sliced Jalapeños by Rio Luna Organic Peppers
• 3 tbsp of taco seasoning
• 1 tsp of garlic powder
• 2 avocados
• Juice of 1 lime
• 1 small bunch of cilantro
• Kosher salt to taste

Toppings

• 2 cups of shredded lettuce
• ½ cup shredded cheddar
• ½ cup of grape tomatoes, halved
• ¼ white onion, finely chopped
• ¼ cup of canned black beans, rinsed
• Tortilla chips, for serving

Instructions

 

• For the bottom layer, make a simple guacamole mashing the avocados, and folding in one lime's juice, and salt and pepper to taste
• For the layer of creamy goodness, we will be mixing the cream cheese with the sour cream, and spicing things up with garlic powder and taco seasoning.  Mix well until you obtain a homogenous cream
• In a bowl, place the guacamole first, and then layer the seasoned cheese cream on top carefully, so the two parts remain separate.
• To top things off, add the shredded fresh lettuce for a layer of crunchy freshness, the diced onions, a coat of cheddar cheese -you may also use Monterrey and Mexican blend-, the black beans, and the cherry tomatoes (I like them halved and decoratively arranged).
• Last but not least, add your Rio Luna diced Jalapeños to provide a spicy kick to the whole thing so the thrills on the pitch are matched by those in your mouth!
• Voilá! You've got a fresh and tasty snack just waiting for you to dip a chip, a cracker, anything in it!

Keyword Hispanic, taco dip, tex-mex