Taco Mountain Recipe


This is a very easy dip with a southern flavor and it’s big on presentation.  Easy to make, this crowd pleaser can be served as an evening snack or holiday treat.

From start to finish, expect about 1/2 hour preparation time and no cooking is required. Serves 6 – 8 persons.

What You Need:

  • Shallow dish – I prefer a pie plate
  • 1-1/2 Pkgs of Cream Cheese
  • 1 Cup Sour Cream
  • 1/2 Cup or less of Salsa
  • 1/2 Cup of fresh chopped mixed vegetables: Tomatoes, peppers, onions  (totally optional)
  • About 1-1/2 Cups of grated cheese. Cheddar preferred but a good alternative is a mix of cheddar/mozza or a Mexican blend

How to Make Taco Mountain:

    • Soften the cream cheese with a mixer or by hand. Cream cheese should be room temperature for best results.
    • Blend in sour cream by hand or with a very low setting on the mixer – mix just till well blended.



  • Spread the cream cheese and sour cream mix in the bottom of a pie plate
  • Top with Salsa






  • Add a layer of the chopped mixed vegetables – this layer is optional




  • Top with shredded cheese

How to Serve Taco Mountain:

  • Let guests spoon some onto their plate
  • Ideal for dipping with tortilla chips, taco chips, Nachos® Bugles® or crackers
  • Cover and refrigerate till ready to serve; refrigerate left-overs

Other Notes:

  • A mixer can be used for cream cheese. To blend in the sour cream, either mix by hand or a very low mixer setting.  Do not use a blender; it can liquify the sour cream.
  • Ingredients can be increased or decreased at will.
  • Salsa can be either mild, medium or hot – your preference
  • If I omit the mixed vegetables, I usually add more salsa
  • You can use low fat cream cheese and cheddar – no one will notice the taste difference.
  • Optional – add a sprinkle of Taco Seasonings® to the cream cheese and sour cream mix