Taco dip is a fiesta in a dish! Imagine all the zesty Tex-Mex flavours of the best vegan tacos, but layered in a creamy dip that you scoop up with your favourite tortilla chips. And as a bonus: it’s completely plant-based! This taco dip recipe is popular not only because it tastes incredible, but also because it’s super easy to make, versatile, and a guaranteed crowd-pleaser. Whether it’s game day, a family gathering, or just a casual hangout with friends, taco dip fits right in. The best part is that you can tweak it to your liking. More heat? Add pickled jalapeños. Not a fan of tomatoes? Skip them. This is taco dip recipe you can easily make your own.
Why You’ll Love This Taco Dip Recipe
Easy vegan swaps. Use store-bought vegan substitutes and this recipe is a breeze! Prefer to keep things more natural? You can also use homemade plant-based sour cream and cream cheese if you prefer. Simple to make. Entertaining is stressful, so easy recipes like this taco dip are a sanity saver! It takes just a few minutes to whip up, which leaves you more time for all your other party prep. Customisable. You can add or subtract any ingredients to put your own spin on this taco dip recipe. Crowd-pleaser for parties. Whether it’s a potluck, game night, or just a get-together with friends, this taco dip will be the star of the show. No one can resist!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Dip:
Vegan sour cream – Use store-bought or my homemade vegan sour cream. Vegan cream cheese – Again, you can make your own vegan cream cheese, or buy it at the grocery store. Taco seasoning – No need to open up a bunch of spice jars—just buy a blend! Chipotle chili in adobo – This adds heat and a smoky flavour. Nutritional yeast – For cheesiness without the cheese.
For the Topping:
Shredded iceberg lettuce – Buy a bag of pre-shredded lettuce or pick some up from your grocery store’s salad bar to make prep easier. Shredded vegan cheddar – A plant-based pepper jack would be delicious too! Roma tomato – Halved grape or quartered cherry tomatoes also work. Canned green chilis – You can use either mild or hot, depending on your preferences. Black olives – If you’re not a fan, you can skip them or substitute something else, like green onions or pickled red onions.
How to Make This Taco Dip Recipe
Blend. Add all of the dip ingredients to a blender. Turn it on and blend until the mixture is completely smooth. Assemble. Transfer the dip to a serving bowl. Top it with the iceberg lettuce, vegan cheddar cheese, tomato, green chilis, and black olives.
Can I Make This Taco Dip Recipe Ahead?
Absolutely! If you’re planning to serve this at a party, you can blend the dip base up to two days before and keep it refrigerated in an airtight container. Just before serving, do the final assembly with the fresh toppings to ensure they remain crisp and vibrant.
Tips for Success
Make sure the sour cream and cream cheese are room temperature. This makes it easier to mix them together for a smooth, evenly-seasoned dip. Chill if needed. Sometimes a blitz in the blender can warm up foods like taco dip. You can transfer the dip to a serving bowl, cover with plastic wrap, and chill a bit before adding the toppings and serving. Customize your spice levels. Start with a conservative amount of chipotle in adobo, then taste and adjust according to your preference. No blender? No problem! You can simply stir everything together in a mixing bowl. Just be sure to soften your cream cheese first to make it easier to mix.
Variations
Add a layer of guacamole. Before adding the lettuce and other toppings, spread a thick layer of guacamole over the dip base for even more creaminess. This is also an easy way to get more servings out of this taco dip recipe! Make a refried bean layer. For added protein and fiber, you can include a layer of vegan refried beans beneath the shredded lettuce. Include a salsa layer. Try black bean avocado and corn salsa or pineapple salsa, which adds some sweet-and-tangy flavour. Make it spicier with hot sauce or jalapeños. If you and your guests enjoy heat, don’t hesitate to add a drizzle of your favourite hot sauce over the top or mix sliced jalapeños into one of the layers.
Serving Suggestions
Tortilla chips are the natural pairing with taco dip, but that’s not your only option! Here are some other delicious dippers for your taco dip:
Veggies like sliced bell peppers, carrot sticks, celery sticks, or cucumber rounds. Crackers like wheat crackers, pita chips, or gluten-free varieties made with seeds or nuts. Toasted baguette slices are a tasty option with some added crunch, or cut pieces of no-knead bread.
How to Store Leftovers
Transfer any remaining dip to an airtight container and refrigerate for up to 3 days. While the dip itself keeps well, the fresh toppings might lose their crispness over time.
Can I Freeze This Recipe?
You can freeze the taco dip base for up to 3 months in an airtight container or freezer bag, but I do not recommend freezing once the toppings are added, as they won’t freeze and thaw well.
More Crowd-Pleasing Vegan Dip Recipes
Pretzel Dip Perfect Homemade Hummus Vegan Spinach Artichoke Dip Creamy Vegan Queso Vegan Whipped Feta Dip
Enjoy friends! If you make this taco dip recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
