This easy taco dip recipe will be the hit of your next party! A creamy, cheesy taco-seasoned base is topped with lettuce, cheese, tomato, and more—and it’s completely vegan too.
Taco dip is a fiesta in a dish! Imagine all the zesty Tex-Mex flavours of the best vegan tacos , but layered in a creamy dip that you scoop up with your favourite tortilla chips. And as a bonus: it’s completely plant-based!
This taco dip recipe is popular not only because it tastes incredible, but also because it’s super easy to make, versatile, and a guaranteed crowd-pleaser. Whether it’s game day, a family gathering, or just a casual hangout with friends, taco dip fits right in.
The best part is that you can tweak it to your liking. More heat? Add pickled jalapeños. Not a fan of tomatoes? Skip them. This is taco dip recipe you can easily make your own.
Why You’ll Love This Taco Dip Recipe
- Easy vegan swaps . Use store-bought vegan substitutes and this recipe is a breeze! Prefer to keep things more natural? You can also use homemade plant-based sour cream and cream cheese if you prefer.
- Simple to make . Entertaining is stressful, so easy recipes like this taco dip are a sanity saver! It takes just a few minutes to whip up, which leaves you more time for all your other party prep.
- Customisable . You can add or subtract any ingredients to put your own spin on this taco dip recipe.
- Crowd-pleaser for parties . Whether it’s a potluck, game night, or just a get-together with friends, this taco dip will be the star of the show. No one can resist!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Dip:
- Vegan sour cream – Use store-bought or my homemade vegan sour cream .
- Vegan cream cheese – Again, you can make your own vegan cream cheese , or buy it at the grocery store.
- Taco seasoning – No need to open up a bunch of spice jars—just buy a blend!
- Chipotle chili in adobo – This adds heat and a smoky flavour.
- Nutritional yeast – For cheesiness without the cheese.
For the Topping:
- Shredded iceberg lettuce – Buy a bag of pre-shredded lettuce or pick some up from your grocery store’s salad bar to make prep easier.
- Shredded vegan cheddar – A plant-based pepper jack would be delicious too!
- Roma tomato – Halved grape or quartered cherry tomatoes also work.
- Canned green chilis – You can use either mild or hot, depending on your preferences.
- Black olives – If you’re not a fan, you can skip them or substitute something else, like green onions or pickled red onions .
How to Make This Taco Dip Recipe
- Blend. Add all of the dip ingredients to a blender . Turn it on and blend until the mixture is completely smooth.
- Assemble. Transfer the dip to a serving bowl. Top it with the iceberg lettuce, vegan cheddar cheese, tomato, green chilis, and black olives.
Can I Make This Taco Dip Recipe Ahead?
Absolutely! If you’re planning to serve this at a party, you can blend the dip base up to two days before and keep it refrigerated in an airtight container. Just before serving, do the final assembly with the fresh toppings to ensure they remain crisp and vibrant.
Tips for Success
- Make sure the sour cream and cream cheese are room temperature . This makes it easier to mix them together for a smooth, evenly-seasoned dip.
- Chill if needed . Sometimes a blitz in the blender can warm up foods like taco dip. You can transfer the dip to a serving bowl, cover with plastic wrap, and chill a bit before adding the toppings and serving.
- Customize your spice levels . Start with a conservative amount of chipotle in adobo, then taste and adjust according to your preference.
- No blender? No problem! You can simply stir everything together in a mixing bowl. Just be sure to soften your cream cheese first to make it easier to mix.
Variations
- Add a layer of guacamole. Before adding the lettuce and other toppings, spread a thick layer of guacamole over the dip base for even more creaminess. This is also an easy way to get more servings out of this taco dip recipe!
- Make a refried bean layer. For added protein and fiber, you can include a layer of vegan refried beans beneath the shredded lettuce.
- Include a salsa layer. Try black bean avocado and corn salsa or pineapple salsa , which adds some sweet-and-tangy flavour.
- Make it spicier with hot sauce or jalapeños. If you and your guests enjoy heat, don’t hesitate to add a drizzle of your favourite hot sauce over the top or mix sliced jalapeños into one of the layers.
Serving Suggestions
Tortilla chips are the natural pairing with taco dip, but that’s not your only option! Here are some other delicious dippers for your taco dip:
- Veggies like sliced bell peppers, carrot sticks, celery sticks, or cucumber rounds.
- Crackers like wheat crackers, pita chips , or gluten-free varieties made with seeds or nuts.
- Toasted baguette slices are a tasty option with some added crunch, or cut pieces of no-knead bread .
How to Store Leftovers
Transfer any remaining dip to an airtight container and refrigerate for up to 3 days. While the dip itself keeps well, the fresh toppings might lose their crispness over time.
Can I Freeze This Recipe?
You can freeze the taco dip base for up to 3 months in an airtight container or freezer bag, but I do not recommend freezing once the toppings are added, as they won’t freeze and thaw well.
More Crowd-Pleasing Vegan Dip Recipes
- Pretzel Dip
- Perfect Homemade Hummus
- Vegan Spinach Artichoke Dip
- Creamy Vegan Queso
- Vegan Whipped Feta Dip
Ingredients
For the dip:
- 1 ½ cups vegan sour cream , 340 grams, at room temperature
- 1 cup vegan cream cheese , 225 grams, at room temperature
- 1 (1-ounce) packet taco seasoning , 28 grams
- 1 chili in adobo , more if you want spicier
- 2 tablespoons nutritional yeast , 21 grams
For the topping:
- ½ cup shredded iceberg lettuce , 36 grams
- ⅓ cup shredded vegan cheddar , 75 grams
- ½ Roma tomato , diced
- ¼ cup canned green chilis, drained , 37 grams
- ¼ cup sliced black olives , 45 grams
Instructions
- Add the vegan sour cream, vegan cream cheese, taco seasoning, chili in adobo, and nutritional yeast to a blender. Blend until smooth and well combined.
- Transfer the dip to a serving bowl and top with iceberg lettuce, vegan cheddar cheese, tomato, green chilis, and black olives.
Notes
Taco Dip Recipe
Ingredients
For the dip:
- 1 ½ cups vegan sour cream 340 grams, at room temperature
- 1 cup vegan cream cheese 225 grams, at room temperature
- 1 (1-ounce) packet taco seasoning 28 grams
- 1 chili in adobo more if you want spicier
- 2 tablespoons nutritional yeast 21 grams
For the topping:
- ½ cup shredded iceberg lettuce 36 grams
- ⅓ cup shredded vegan cheddar 75 grams
- ½ Roma tomato diced
- ¼ cup canned green chilis, drained 37 grams
- ¼ cup sliced black olives 45 grams
Instructions
- Add the vegan sour cream, vegan cream cheese, taco seasoning, chili in adobo, and nutritional yeast to a blender. Blend until smooth and well combined.
- Transfer the dip to a serving bowl and top with iceberg lettuce, vegan cheddar cheese, tomato, green chilis, and black olives.
Notes
Nutrition
Taco Dip Recipe https://jessicainthekitchen.com/taco-dip-recipe/ March 15, 2024
Copycat KFC coleslaw is creamy, crispy, and it comes together in just a few minutes! My version is vegan, which means everyone can enjoy it.
I love pairing this KFC coleslaw with my cheesy buffalo cauliflower wings for a cool, crunchy, and spicy combo.
I love my healthy coleslaw , but if you’re looking for a traditional, down-home coleslaw recipe, KFC coleslaw is it. People love its unique blend of sweetness and tanginess, which sets it apart from other coleslaw recipes. It has just the right balance of flavours, and of course, it has that signature crunch of fresh cabbage, along with the creaminess of the dressing.
In this vegan version, I’ve worked hard to replicate that same flavour profile, but using only plant-based ingredients. I think I’ve nailed it! This vegan copycat KFC coleslaw looks and tastes just like the original.
Why You’ll Love This KFC Coleslaw Recipe
- Vegan . Unlike the traditional KFC coleslaw, this recipe is entirely plant-based, making it suitable for vegans and anyone with dietary restrictions that make mayo off-limits.
- Quick and easy . This recipe takes just a few minutes to prepare, so it’s a perfect low-effort side dish.
- Great for sharing . Whether it’s a potluck, backyard BBQ, or family gathering, everyone will love this KFC coleslaw recipe, even if they’re not vegan!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Cabbage – You can chop your own or buy a bag of pre-shredded cabbage at the store.
- Carrot – For extra crunch and colour.
- Onion – Onion adds some pungent flavour to the mix.
- Sugar
- Vegan mayo – Here’s my recipe for vegan mayo , or buy some at the grocery store.
- Vegan sour cream – Make your own vegan sour cream or use store-bought.
- Lemon juice – Use freshly squeezed lemon juice, which tastes brighter.
- Apple cider vinegar – For that signature KFC coleslaw tanginess.
- Salt and pepper
What’s the Best Way to Shred Cabbage?
A food processor with a shredding blade makes quick work of shredding cabbage, providing consistent results without a lot of effort. A mandoline slicer also works well, as long as you’re careful—they can be dangerous! If you don’t have any special tools, a sharp chef’s knife and cutting board will do the trick for this copycat KFC coleslaw recipe; simply cut the cabbage into chunks and then slice them thinly.
How to Make KFC Coleslaw
- Make the slaw. Toss the cabbage, carrot, and onion in a large mixing bowl.
- Make the dressing. In a separate bowl, whisk together all of the remaining ingredients except the salt and pepper until smooth and well-combined.
- Assemble. Pour the dressing over the slaw and toss to coat.
- Season. Taste the slaw and season with salt and pepper.
- Chill. Cover the bowl or transfer the coleslaw to an airtight container. Refrigerate for at least 1 hour before serving.
Tips for Success
- Don’t skip the chilling . This step is crucial for allowing the flavors to develop and for the coleslaw to reach the perfect temperature. Plus, cold coleslaw is much more refreshing on a hot day if you’re serving it for a cookout!
- Use fresh ingredients . The success of this recipe relies heavily on using crisp, fresh vegetables. Be sure to use cabbage that is firm and not wilted.
- Adjust the sweetness and tanginess . The sugar, lemon juice, and vinegar all provide varying degrees of sweetness and tanginess. Feel free to adjust these ingredients according to your personal preferences. For a tangier KFC coleslaw, add more lemon juice or vinegar. For a sweeter slaw, increase the amount of sugar.
Variations
- Spicy KFC coleslaw . Add a kick to your coleslaw by incorporating finely chopped jalapeños or a dash of cayenne pepper into the dressing.
- Asian-style coleslaw . Replace the sugar with honey and add a splash of soy sauce to the dressing. Toss in some sliced green onions for an Asian-inspired twist.
- Herb-infused coleslaw . Try adding chopped cilantro, dill, or parsley for a boost of fresh flavour.
Serving Suggestions
For a classic pairing, serve KFC coleslaw alongside vegan fried chicken with cornbread and mac and cheese for a plant-based take on a traditional Southern meal. It also complements veggie burgers , vegan hot dogs, and sandwiches, either as a side dish or as a topping.
How to Store Leftovers
Keep copycat KFC coleslaw in an airtight container in the refrigerator for up to 3-4 days. The vegetables will soften over time, so it’s best enjoyed within the first 24 to 48 hours for maximum crunch and freshness.
Can I Freeze This Recipe?
With the fresh veggies, KFC coleslaw is not a great option for freezing—the vegetables will wilt and release water upon freezing and thawing, resulting in a soggy slaw.
More Vegan Side Salads
- Cucumber and Tomato Salad
- Mediterranean Chickpea Salad
- The Best Vegan Potato Salad
- Greek Cucumber Salad
- Rainbow Fruit Salad with Maple Lime Dressing
Ingredients
- 4 cups finely chopped cabbage
- 1 large carrot , shredded
- 1 tablespoon minced onion , 10 grams
- 2 tablespoons sugar , 24 grams
- ¼ cup vegan mayonnaise , 58 grams
- 4 tablespoons vegan sour cream , 56 grams
- ¾ tablespoons lemon juice , 11 ml
- ¾ tablespoon apple cider vinegar , 11 ml
- Salt and pepper , to taste
Instructions
- In a large mixing bowl, combine the finely chopped cabbage, shredded carrot, and onion. Toss together until evenly distributed.
- In a separate bowl, whisk together the sugar, vegan mayo, vegan sour cream, lemon juice, and apple cider vinegar until smooth and well combined.
- Pour the dressing over the slaw and toss to thoroughly coat.
- Taste the slaw and season with salt and pepper if desired.
- Cover the bowl with plastic wrap or transfer the coleslaw to an airtight container. Refrigerate for at least 1 hour to allow the flavors to meld together and the coleslaw to get cold.
