Go Back

Smoked Taco Dip

A creamy, zesty blend of cheese and taco flavors, perfect for any gathering, served warm with tortilla chips.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cream cheese, softened Make sure it's softened to avoid lumps
  • 1 cup sour cream Can substitute with Greek yogurt for a lighter version
  • 1 cup shredded cheddar cheese
  • 1 cup diced tomatoes Fresh or canned can be used
  • 1 cup cooked and crumbled taco meat (beef or chicken, halal-approved) Can use plant-based meat if desired
  • 1 packet taco seasoning
  • to taste chopped green onions for garnish
  • tortilla chips for serving

Method
 

Preparation
  1. Preheat the Smoker: If you have a smoker, preheat it to 225°F (107°C).
  2. Combine Ingredients: In a large bowl, mix the softened cream cheese and sour cream until well blended. Add the shredded cheddar cheese, diced tomatoes, cooked taco meat, and taco seasoning. Stir until everything is evenly mixed.
  3. Transfer to Baking Dish: Spoon the mixture into a greased oven-safe baking dish or cast-iron skillet.
  4. Smoke It (or Bake): Place the dish on the smoker for 30 minutes, or until the top is bubbling and golden brown. If you’re using an oven, bake it at 350°F (175°C) for 20-25 minutes instead.
  5. Garnish and Serve: Once cooked, remove from the smoker or oven, and sprinkle with chopped green onions. Serve warm with tortilla chips!

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Can be frozen for up to a month; thaw in the refrigerator and reheat in the oven.