Million Dollar Taco Dip

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Million Dollar Taco Dip

A fun fiesta taco version of the Million Dollar Dip, Million Dollar Taco Dip swaps almonds for pepitas and includes sour cream, taco seasoning, hot sauce, and a variety of cheeses including crumbly favorite feta (or cotija). Serve with crackers or corn chips for a decadent dip with a fun twist that’ll have everyone asking for the recipe.

Prep Time35

Total Time35

Course: Appetizer, Snack

Servings:

Calories: 313kcal

Author: Christina Koncker

Equipment

Ingredients

8- ounce package cream cheese room temperature
¾ cup sour cream
1 1.25-ounce package taco seasoning
½ tablespoon Cholula or similar mild hot sauce
1 cup freshly grated mild cheddar cheese ~4 ounces
1 cup freshly grated pepperjack cheese ~4 ounces
¼ cup feta cheese or cotija
¼ cup raw sprouted sea salt pepitas
6 slices thick-cut bacon fried crisp and chopped fine ~½ cup cooked and crumbled (save enough for garnishing)
4 green onions sliced
crackers or corn chips for serving

Instructions

Take the cream cheese out of the refrigerator and let come to room temperature. Meanwhile, cook your bacon however you wish. My suggestion is to cook it until it reaches that easy to crumble stage. Crumble or chop and set aside.
8- ounce package cream cheese, 6 slices thick-cut bacon
Toast the pepitas by heating a pan over medium heat, then add pepitas. Stir frequently, every 20-30 seconds or so, for 4-5 minutes. Remove from heat and let cool by spreading out across a plate.
¼ cup raw sprouted sea salt pepitas
Add the cream cheese, sour cream, hot sauce and taco seasoning to a large bowl and mix with a mixer.
1 1.25-ounce package taco seasoning, ½ tablespoon Cholula, ¾ cup sour cream
Add the mild cheddar, pepperjack, and feta cheeses and stir with a rubber spatula until well combined.
1 cup freshly grated mild cheddar cheese, 1 cup freshly grated pepperjack cheese, ¼ cup feta cheese
Add the toasted pepitas, green onion, and most of the bacon. Stir together with a rubber spatula until evenly combined. Sprinkle sliced green onions across the top along with a few bacon crumbles.
4 green onions
Cover the bowl and refrigerate for at least 4 hours, though ideally 12-24 hours before serving.
When you’re ready to serve, take the dip out of the refrigerator and let sit for 15 minutes to warm up a bit. Serve with crackers and corn chips.
crackers or corn chips

Notes

This is one of those recipes where you’ll want to read the recipe the entire way through, then think about the order in which things need to happen. Like cooking the bacon first so that it’s ready to go.

Letting the cream cheese warm up will make your life so much easier, so plan ahead and take it out at least 15 minutes in advance. Using a mixer will also make your life easier.

This dip needs to rest for at least 4 hours before serving to let the taco flavors really permeate the dip. If you can, ideally make 12-24 hours in advance of serving to really let the flavors develop.

*Nutrition information is approximate and was calculated with an online nutrition calculator.

If you like cream cheese-based dips (and I know you do!), you'll want to check out Green Olive Dip and this unique Buffalo Pickle Dip and this creamy Cold Spinach Dip.

Nutrition