Quick and Easy Taco Dip
This creamy and flavorful taco dip is quick to prepare and perfect for any occasion. With a smooth blend of sour cream, cream cheese, and taco seasoning, topped with fresh veggies and melted cheddar, it’s sure to be a crowd pleaser.
Ingredients
Main ingredients
- 1 package taco seasoning mix
- 1 cup sour cream
- 1 cup cream cheese softened
- 1 cup shredded cheddar cheese
- 1 cup chopped tomatoes
- ½ cup sliced black olives
- ½ cup chopped green onions
- ½ cup chopped green bell pepper
Instructions
Instructions
- In a medium bowl, mix together the sour cream and cream cheese until smooth and creamy. You wanna work out all lumps so it’s nice and thick.
- Stir in the taco seasoning mix until the blend is even and every bite gets a hit of that spicy flavor.
- Pour this mixture into a serving dish that fits in your pressure cooker. Spread it out so it’s even for topping later.
- Set the dish on the trivet and pour in a cup of water around it for some steam cues when cooking.
- Lock the lid and set your pressure cooker to cook on high for 10 minutes. Use the slow release for 5 minutes after cooking to keep the texture tender.
- Carefully do a quick release to let out the rest of the steam and remove the dish from the cooker with the trivet.
Toppings and Serving
- Top with shredded cheddar cheese, chopped tomatoes, olives, green onions, and green bell pepper spread evenly on top.
- Chill in the fridge for at least 30 minutes to let flavors marry and the dip get that perfect cool pull before serving.
Notes
Store the taco dip in an airtight container in your fridge for up to 4 days. Freeze by wrapping tightly in foil and placing in a freezer bag. Thaw slowly in the fridge overnight to keep texture. Stir gently before serving and keep toppings off until serving to avoid sogginess.