Three Cheese Taco Dip

By Meggan of Culinary Hill

Three Cheese Taco Dip

Among my friends and family, everyone is assigned a certain recipe that they are “required” to bring to all parties and celebrations. These are everyone’s favorite dishes that we enjoy no matter what the occasion.

For me, taco dip has always been the “requirement.” I am happy to make it, too, because it tastes so good and it’s a breeze to make.

Since cheese is the star ingredient in taco dip, I added a third variety to this version: Wisconsin pepper jack. It’s the ideal blend of cool creaminess and spicy heat, and it makes my Three Cheese Taco Dip even more delicious than usual!

Three Cheese Cheese Dip Recipe

I love how Three Cheese Taco Dip can be prepared ahead of time, too. Just mix the taco-flavored cream cheese a day or two in advance and keep it in the refrigerator. It tastes better this way since the flavors have extra time to blend.

The vegetables can be chopped and the rest of cheese can be shredded in advance, too. Store all of the components separately in the refrigerator and when it’s party time, assemble the taco dip in minutes!

Three Cheese Taco Dip

Three Cheese Taco Dip
By Meggan of Culinary Hill
Servings: 8


1 (8-ounce) package Wisconsin cream cheese, softened
2 cups (16 ounce) sour cream
1 packet taco seasoning
4 cups shredded lettuce
1 cup (4 ounces) Wisconsin cheddar cheese, shredded
1 cup (4 ounces) Wisconsin pepper jack cheese, shredded
1 large Roma tomato, seeded and diced
1/2 cup green pepper, diced
1/2 cup sliced black olives
Tortilla chips

Cooking Directions:

In large bowl, combine cream cheese, sour cream, and taco seasoning. Mix until blended.

Spread cream cheese mixture in bottom of 9×13-inch baking dish. Layer lettuce, cheddar cheese, pepper jack cheese, tomato pepper, and olives on top.

Cover and chill at least 30 minutes.

Cream cheese mixture may be made ahead of time and refrigerated covered until assembly. Vegetables and cheese may be prepped ahead of time and stored separately in refrigerator.