While we love the simplicity of this taco dip recipe of lettuce, tomato and cheese, you could add things like black beans, corn, green chilies. Click here for more recipes from BrownEyedBaker.com.


  • 1 (16-ounce) container of sour cream
  • 1½ cups mayonnaise
  • 2 tablespoons homemade taco seasoning (or 1 store-bought packet)
  • Shredded lettuce
  • 1 tomato, chopped
  • Shredded cheddar cheese


In a medium bowl, whisk together the sour cream, mayonnaise and taco seasoning until thoroughly blended. Spread in a 2-quart or 3-quart baking dish. Top with the shredded lettuce, chopped tomato and shredded cheese. Refrigerate until ready to serve. Leftovers can be stored, covered, in the refrigerator for up to 3 days.