Ingredients
Base Ingredients
- 8 ounces cream cheese, at room temperature
- 2 cups plain yogurt
- 2 tablespoons taco seasoning or to taste
- 1/4 cup chopped parsley
- 8 ounces feta cheese, crumbled
Toppings
- 4 Roma tomatoes, seeds removed and diced
- 1 small red onion, diced
- 1 cup black pitted olives, sliced
- 2 jalapeños, sliced
- 1/4 cup shredded Mexican cheese
Serving Suggestion
- Optional: Corn chips for serving
Instructions
- Prepare the base mixture: In a mixing bowl, whisk together the cream cheese, plain yogurt, taco seasoning, and chopped parsley until the mixture is well combined, smooth, and creamy.
- Fold in feta cheese: Gently fold in the crumbled feta cheese into the base mixture. Taste the dip and season with salt and pepper as needed to suit your preference.
- Assemble the dip: Spread the prepared cheese mixture evenly over a serving platter, creating a flat surface for the toppings.
- Add the toppings: Sprinkle the diced tomatoes, chopped red onion, sliced black olives, sliced jalapeños, and shredded Mexican cheese evenly over the top of the cheese base.
- Serve: Present the taco dip with corn chips on the side for dipping. Enjoy immediately for best freshness and flavor.
Notes
- For best flavor and freshness, serve this dip the same day it is made.
- If you have leftovers, cover the dip tightly with plastic wrap or transfer to airtight containers and refrigerate.
- Stored properly, the dip will keep well in the refrigerator for 3 to 4 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mexican
- Diet: Gluten Free
