I’ve Been Making My Mom’s Nacho Dip Since the ‘80s (and Never Have Leftovers)

Some recipes never go out of style, and my mom’s longstanding “nacho dip” is one of them. We’ve all seen some version of a layered bean dip, and this layered dish is in the same dip family.

It’s a retro-cool combination of cream cheese, sour cream, and mayo topped with all the good stuff—cheddar cheese, crisp lettuce, onion, juicy tomatoes, and colorful bell peppers. It’s been at every family gathering since I was a kid in the ’80s, and is the kind of dip that makes people hover around the kitchen island until it’s gone.

The serving options are endless, too. While tortilla chips are classic, I love setting out bell pepper strips and cucumber rounds for people who want something lighter. However you make it, know that after 40-plus years in my family, it’s still the first thing to disappear at every family gathering.

One Dip, Many Versions

Before writing this story, I was texting with my siblings about the dip, and realized something funny: all four of us make it slightly differently. One sibling’s version included only cream cheese, another more sour cream, and another changed up the toppings quite a bit. They were all an ode to Mom’s OG version, and likely developed over time, as hers may have.

My mom is no longer with us, so we couldn’t get the official “right” answer. But during a recent family visit, we naturally had to hold a little taste test. My version received high praise from all of the kids and grandkids, which meant a lot considering they’re the bunch who’ve been eating and making this recipe for decades.

I think of this nacho dip as my mom’s party trick. With just a few fridge staples and some crunchy toppings, she could feed a crowd and make everyone hover in the kitchen. Decades later, my siblings and I still rely on it for gatherings big and small.

Tips and Tricks for Making Nacho Dip

• The cream cheese needs to be at room temperature. I usually pull it out about an hour before I start making the dip. 
• The quality of the salsa really matters here. Use a good quality, refrigerated or jarred salsa, or better yet, something homemade when you have the time. A chunky salsa will hold moisture a bit better, but a more liquidy salsa is equally delicious. To reduce the liquid, strain the salsa through a fine mesh sieve first or spoon off excess liquid. 
• If you have one, use a clear glass dish. Not only does it showcase those gorgeous, colorful layers, but it also makes people want to dig in immediately.

Nacho Dip Upgrades

This recipe is more of a template than a strict set of rules. My mom’s original version was pretty straightforward, but over the years, we’ve all found our favorite ways to jazz it up. I like it best with the addition of onions, which wasn’t in the original recipe. I use either two tablespoons of sliced green onion or a tablespoon of finely diced red or yellow onion, which gives a little bite and a bit of color.

I’ve also made it with some taco seasoning mixed into the cream cheese base. For more staying power, or when I’m serving a hungry crowd, I’ll layer in black beans, refried beans, seasoned ground beef, or diced rotisserie chicken. If you’re feeding spice lovers, swap the cheddar for pepper Jack, use a hot salsa, and don’t skip the jalapeños.