Keto Taco Dip
Keto Taco Dip. At any party or gathering, I’ve been to it is always one of the first appetizers to disappear. With just 5 Ingredients I really think this Layered Taco Dip with Meat will become a staple appetizer for your family too. Celebrating? I love this appetizer recipe for a game day, party, or even tailgating! This easy recipe is low carb, keto, gluten free, grain free, sugar free, and Trim Healthy Mama friendly.
I boosted up the amount of meat in this Easy Taco Dip with Meat so it is hearty enough to be part of dinner.
We love this Easy Layered Taco Dip with Meat so much that I even make it for dinner sometimes. One of my kids’ favorite dinners is when we make a bunch of appetizers and finger foods and watch a movie or sports game together while munching.
As I mentioned I have no problem just eating this keto taco dip with a spoon. It is also great with low carb chips and fresh veggies, especially sweet peppers. You can use the same ingredients to make stuffed peppers. Instead of baking it in a pie plate just bake it inside the peppers.
I used ground turkey but feel free to sub in beef or another ground meat of your choice. We even have friends who use venison in their tacos. Shredded chicken from my Instant Pot Chicken Tenders works really well in this too. We had this with a few friends and there was a little bit leftover. I was happy to eat it for lunch the next day with a spoon. No dippers required.
Keto Taco Dip Ingredients:
Cream cheese – The creaminess of the warm melty cream cheese balances the other flavors perfectly.
Ground meat (browned and drained) – I normally use ground turkey but ground beef or even ground chicken are fine as well. Or you can use leftover cooked taco meat and omit the extra taco seasoning.
Taco seasoning <— click for my homemade taco seasoning blend – I make a big batch of taco seasoning every few months and use it for tacos and all of our other Mexican cravings. It is a blend of chili powder, cumin, paprika, salt, black pepper, garlic powder, onion powder, and a few other spices. From my Easy Taco Casserole to Taco Stuffed Peppers it works great!
Salsa – make sure to choose a salsa without added sugar
Shredded cheddar – I like mild cheddar cheese but sharp cheddar or a blend with Monterey Jack and Colby are great as well.
How to Make Keto Taco Dip
The base layer of cream cheese really kicks this up and turns it from plain old taco meat into a delicious keto taco dip.
Step One: Brown the meat and season with taco season just like you would for tacos.
Expert Tip: Use up leftover taco meat or cooked shredded chicken.
Step Two: Begin layering the ingredients in a baking dish or deep dish pie plate. Cream cheese goes first. Spread it out evenly.
Expert Tip: If your cream cheese is hard you can put it in the pie plate and then microwave it for 20 seconds to start the softening process.
Step Three: Next, add the meat, then the salsa, and finally the shredded cheese. Bake until hot and bubbly.
Variations
7-Layer Dip – Want a few more layers of toppings? Add on layers of your choice: lettuce, fresh chopped tomatoes, onions or green onions, sliced black olives, guacamole, and sour cream.
Spicy – Want to kick up the heat in this keto taco dip recipe? Use a hot salsa or mix in some chipotle pepper puree, cayenne pepper, or red pepper flakes.
Tajin Seasoning – We love this spice blend. It is not spicy but has a great lime juice flavor combined with salt and chili powder. Sub in for the taco seasoning.
Common Questions
How do I serve keto taco dip?
My favorite way is just to eat it with a spoon or fork. You can also serve with fresh vegetables such as celery, sweet peppers, cucumbers, or thin sliced raw zucchini. Another great choice is to use as a salad topping, serve in keto-friendly tortillas or with low carb tortilla chips.
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Keto Taco Dip
Ingredients
- 8 oz cream cheese
- 1 lb ground turkey or beef *** browned and drained
- 1 tbsp taco seasoning
- 1 cup salsa
- 1 cup shredded cheddar
Instructions
- Preheat oven to 350.
- Spread the softened cream cheese in the bottom of a deep dish pie plate.
- Mix together the cooked meat and taco seasoning. Spread on top of the cream cheese.
- Spoon the salsa on top and spread.
- Sprinkle the cheese on. Bake for 25-30 minutes or until hot and golden.
Notes
Nutrition
Looking for other Low Carb Mexican Recipes? Here are our favorites:
Tex-Mex Poblano Artichoke Dip Recipe
Originally Published August 27, 2017. Revised and Republished January 12, 2019.
Can you please recommend a low carb tortilla chip?
Honestly, no. I’ve never found a packaged one I liked. I have made chips from low carb tortillas (I like the ones from Trader Joe’s) and those are better. But I prefer to just use veggies.
Siete is the best brand I’ve found, made from Cassava plants.
Excellent recipe I have been making for years. To make it even faster is to use leftover chili or a can of chili for the meat mixture. Always a hit.
I love taco dip, plain, in omelets, or keto cheese shells!
We love this! I double it and serve with chips for the kids, sliced peppers for the adults and we make a meal of it. So good.
Just came back from a potluck dinner and made this for my contribution. Brought back an empty pie pan! Was so FREAKING delicious!!!! Got a LOT of compliments and told everyone how easy it was to make. Used ground beef. Have bookmarked this and printed it so that there is NO chance I will ever lose it! THANK YOU !
I made a few additions (diced green chiles mixed in with the cream cheese, sauteed onions with my ground beef, green onions and sour cream on top after baking), and baked it in the cast iron I used to brown my beef. Delicious! I can tell it’d still be fantastic as written, though!
I couldn’t find the serving size or how many servings in the dish. Help please
It’s at the top of the recipe card. There are 10 servings.
But, how much is in a serving?
1/10th of the dip. I have not weighed it. Just weigh your empty dish, then weigh it full, divide by 10 for the weight of one serving.
Love how easy it is to make this recipe – yummm!
Perfect for a holiday party!
throw in some veggies and it becomes a light meal
Yup! I like to scoop with raw peppers or thinly sliced zucchini.
Can this be made ahead and frozen, then baked on game day?
I think so. I haven’t tried yet. You could definitely make the meat ahead of time and freeze that separately. And then just assemble right before baking.
Can you tell us how you are doing with weight gain on this pregnancy thm style?
I haven’t been 100% on plan. I’ve gained about the same as my last couple pregnancies (30-35 pounds) but I started this pregnancy lower so I’m happy. 🙂 My goal this time was to end up weighing less than my husband and I think I’m going to make it. lol.