Easy and Delicious Taco Dip

Taco dip is a great crowd pleaser and will be a big hit at any get together! It is easy to make with just a few spices, sour cream and some salsa. Quick to throw together and the flavor is amazing.

Dip prepared and in a small serving bowl with a bigger bowl of tortilla chips next to it.
Tortilla chips go great with the dip

We all love tacos here in our house, and everything taco flavored. We make taco salad and even taco pasta in the Instant Pot.

As you can see, they are a household favorite! So when I told the family I was experimenting with making a dip, yeah they were a bit excited. Who can blame them?

This taco dip is perfect for gatherings or anytime you want a quick dip for chips. It goes great on tortilla and corn chips. We even dip our vegetables in it!

This is a basic chip dip but can be used as a layer when making a 7 layer dip too.

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Taco dip ingredients in prep bowls - salt, minced dried onion, cornstarch, sour cream, salsa, chili powder and cumin.

I kept it quite simple and you will only be using a few spices along with sour cream and salsa.

Sour cream – We used a full fat sour cream, but you can use a low fat as well. Our favorite is Good sour cream, but it’s not always easy to find. We use the store brand when we cannot find Good.

Salsa – Thick and chunky is best, but you can use your favorite.

Salt – Table salt of finely ground sea salt. You can use less then the recipe calls for if you prefer less salt. Adjust as desired.

Garlic powder – Powder is best here, do not substitute with fresh garlic. The flavor will not blend the same in the taco dip as with garlic powder.

Minced Onion – If you don’t have dried minced onion, you can use 1 teaspoon of onion powder in it’s place. Onion powder is more potent then dried minced onion, so do not replace it 1 for 1.

Cornstarch – It is used to thicken the salsa so the dip is not to watery. You can leave it out, but it is a better consistency with it.

Cumin – No substitutes are recommended.

Chili powder – No substitutes are recommended.

Making the taco dip

Sour cream, salsa, cornstarch and seasonings in a prep bowl to be mixed.

This is a very easy dip to put together.

Mix together the salsa and cornstarch in a small bowl. Stir well until there are no lumps. A fork or whisk is best here.

In a small prep bowl mix together the salt, garlic powder, onion, chili powder and cumin.

Pour the salsa and cornstarch mixture along with the seasoning mixture over the sour cream. Stir well until it is completely mixed through.

You can serve this taco dip right away or place in the fridge for about an hour for a stronger flavor.

Frequently asked questions

Do I have to use thick and chunky salsa?

You do not have to, but the thicker your salsa is the thicker the dip is. The cornstarch will thicken the dip nicely so you can use a regular salsa if needed or preferred.

Do I have to refrigerate before serving?

It is best to let it sit in the fridge for about an hour first, but you can serve it right away. The flavors will blend together better after sitting for about an hour.

Should I pour the whey off of the sour cream?

We do not ever pour the whey off here. I always stir it into the sour cream when I use it. But it is up to you if you prefer to pour the whey off.

How long will the taco dip last?

It should last up to 4 days in the fridge. It is likely to start to separate slightly after the 4 days.

Dip prepared and in a small serving bowl with a bigger bowl of tortilla chips next to it.

Easy Taco Dip

Taco dip is easy to make and will be a favorite at any gathering! It is made with just a few simple spices along with some sour cream and salsa.
5 from 1 vote
Prep Time 5 minutes
Total Time 5 minutes
Course Appetizer, Dip
Cuisine American
Servings 8
Calories 66 kcal


  • 1 cup sour cream
  • ½ cup thick salsa see notes
  • ½ teaspoon cornstarch see notes
  • 1 Tablespoon dried minced onion
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • ½ teaspoon salt See notes
  • ¼ teaspoon garlic powder


  • In a bowl mix together the salsa and cornstarch with either a fork or whisk until there are no visible lumps.
    ½ cup thick salsa, ½ teaspoon cornstarch
  • In a small prep bowl mix together the dried minced onion, chili powder, cumin, salt and garlic.
    1 Tablespoon dried minced onion, 2 teaspoons chili powder, 1 teaspoon cumin, ½ teaspoon salt, ¼ teaspoon garlic powder
  • Mix the sour cream, salsa mixture and seasoning mixture in a bowl.
    1 cup sour cream
  • Cover and place in the fridge for at least 30 minutes to an hour before serving for best flavor and texture.


Serving size and nutritional values are estimated.  
If you are using a thick and chunky salsa, you will use half a teaspoon of cornstarch.  If you are using a thin salsa, you will want to add 1 teaspoon of cornstarch or your dip will be thin.
For the salt, we find it to be a good amount but if you do not like as much salt (chips are usually salty too) then you can start with a quarter teaspoon and taste it before adding more.
The taco dip should be refrigerated for at least 30 minutes to an hour before serving for best consistency and flavor, but not required.


Calories: 66kcalCarbohydrates: 3gProtein: 1gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 292mgPotassium: 112mgFiber: 1gSugar: 2gVitamin A: 409IUVitamin C: 1mgCalcium: 42mgIron: 1mg
Tried this recipe?Let us know how it was!

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