This Cheesy Taco Dip with Pretzel Dippers is the ultimate crowd-pleaser! Packed with savory ground meat, melted cheese, and creamy goodness, this dip comes together quickly and easily. Served with flavorful garlic pretzel dippers, it’s a delicious twist on classic game-day snacks. Customize it with your choice of meat and spice level to suit your taste. Whether for football parties, potlucks, or casual get-togethers, this cheesy, hearty dip is sure to be the star of the snack table!
Football season or not, I’ll take any excuse to make this Cheesy Taco Dip with Pretzel Dippers! It’s cheesy, meaty, creamy, and honestly, just downright irresistible. Whether you’re hosting a game day party, a potluck, or a cozy movie night, this dip is always a winner. Plus, it’s ridiculously easy to make and totally customizable—switch up the meat, adjust the spice, and dig in! Trust me, once you set this out, it’ll be the first thing to disappear.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Ground Meat: Use beef, pork, turkey, or chicken. Pork adds extra richness, but all options work great.
- Taco Seasoning: Adds the perfect blend of spices. You can use store-bought or homemade.
- Jar Salsa: Brings in extra flavor and moisture. Choose mild, medium, or hot, depending on your preference.
- Cream Cheese: Makes the dip extra creamy and smooth.
- Shredded Mexican Cheese Blend: Melts beautifully and gives that gooey, cheesy pull.
- Baking Soda: Essential for giving the biscuit dippers that classic pretzel chewiness.
- Canned Biscuits: The shortcut for easy pretzel dippers!
- Milk & Garlic Salt: Adds extra flavor and color to the dippers.
- Chives & Jalapeño (Optional): Perfect for garnish if you want an extra kick
Food Allergy Swaps
- Dairy-Free: Use dairy-free cream cheese and a plant-based shredded cheese.
- Gluten-Free: Skip the pretzel dippers and serve with gluten-free crackers or veggie sticks.
Potential Recipe Challenges & Pro Tips
1 – The Pretzel Dippers Are Too Doughy: The biscuits need to be properly boiled in baking soda water before baking to get that classic pretzel texture. Pro Tip: Make sure to boil them for at least 30 seconds per piece, and don’t skip the baking soda—it’s what gives them that deep brown color and chewiness.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Prepare the Dip Mixture
Heat a large ovenproof skillet over medium heat, brown the meat, breaking it into small pieces with a spatula as you cook, until no longer pink and cooked, about 5 to 8 minutes. Add the taco seasoning; mix to combine. Add the salsa. Bring to a simmer, lower the heat, and cook on low, stirring occasionally, for about 5 minutes. Turn the heat to low and stir in the cream cheese and shredded cheese; cook until just melted. Remove from the heat. Arrange the dip mixture in the middle of the skillet to make room to place the pretzel-biscuits.
- Prepare the Pretzels Balls
In a medium saucepan, bring 4 cups water and baking soda to a boil. Reduce to a simmer.
Open the biscuits can. Cut each biscuit in half and roll it into a ball. Slice an X across the top.
Drop biscuit balls, 6 at a time, into boiling water. Cook for 30 – 60 seconds or until the dough looks slightly puffy and dimpled. Using a slotted spoon, remove balls from the water; let the excess water drain and transfer to the skillet with the dip mixture, forming a ring along the inside edge. Brush dough balls with milk; lightly sprinkle with garlic salt. - Bake
Bake until the biscuits are golden brown and the dip is warmed through and bubbly, about 20 – 25 minutes. Garnish with the chives and sliced jalapenos, if desired, and serve hot.
Extra Recipe Tips For Success
- Use room-temperature cream cheese to help it melt smoothly into the dip.
- Shred your own cheese for the best melt—pre-shredded cheese has anti-caking agents that can make it grainy.
Variations & Additions
- Make it vegetarian: Swap the meat for black beans, lentils, or a plant-based crumbled tofu.
- Add a smoky kick: Mix in a bit of smoked paprika or chipotle powder.
- Add a little hot sauce if you want extra heat!
Storing Instructions
Storing: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven.
Frequently Asked Questions
Yes! Assemble the dip ahead and store it in the fridge, then bake when ready to serve.
If canned biscuits are not available, skip them. Just bake the dip as instructed and serve with tortilla chips or baguette slices on the side.
Yes, you can! I recommend doubling the ingredients. Brown the meat first, then add everything to a slow cooker on low for 4 hours or until the cheese is melted, stirring occasionally.
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Recipe Card
Cheesy Taco Dip with Pretzels Dippers
Equipment
Ingredients
- 1 lb (453 g) ground meat (beef, pork, turkey, or chicken) (I used pork)
- 1 packet (1 oz) taco seasoning
- 1 (16 oz) jar salsa (I used medium heat)
- 4 oz (113 g) cream cheese, cut into cubes
- 2 cups shredded Mexican Cheese blend
- 4 cups ( 1 L) water
- 4 tablespoons baking soda
- 1 can biscuits (8 big biscuits)
- Milk for brushing biscuits
- Garlic salt for sprinkling
- Chive and jalapeno pepper, sliced, to garnish (optional)
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Preheat the oven to 350º F (180º C).
- Heat a large ovenproof skillet over medium heat, brown the meat, breaking it into small pieces with a spatula as you cook, until no longer pink and cooked, about 5 to 8 minutes. Add the taco seasoning; mix to combine. Add the salsa. Bring to a simmer, lower the heat, and cook on low, stirring occasionally, for about 5 minutes. Turn the heat to low and stir in the cream cheese and shredded cheese; cook until just melted. Remove from the heat. Arrange the dip mixture in the middle of the skillet to make room to place the pretzel-biscuits.
- In a medium saucepan, bring 4 cups water and baking soda to a boil. Reduce to a simmer.
- Open the biscuits can. Cut each biscuit in half and roll it into a ball. Slice an X across the top.
- Drop biscuit balls, 6 at a time, into boiling water. Cook for 30 – 60 seconds or until the dough looks slightly puffy and dimpled. Using a slotted spoon, remove balls from the water; let the excess water drain and transfer to the skillet with the dip mixture, forming a ring along the inside edge.
- Brush dough balls with milk; lightly sprinkle with garlic salt.
- Bake until the biscuits are golden brown, and the dip is warmed through and bubbly, about 20 – 25 minutes.
- Garnish with the chives and sliced jalapenos, if desired, and serve hot.
- Dairy-Free: Use dairy-free cream cheese and a plant-based shredded cheese.
- Gluten-Free: Skip the pretzel dippers and serve with gluten-free crackers or veggie sticks.
- Use room-temperature cream cheese to help it melt smoothly into the dip.
- Shred your own cheese for the best melt—pre-shredded cheese has anti-caking agents that can make it grainy.
- Make it vegetarian: Swap the meat for black beans, lentils, or a plant-based crumbled tofu.
- Add a smoky kick: Mix in a bit of smoked paprika or chipotle powder.
- Add a little hot sauce if you want extra heat!
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
This recipe was originally shared in January 2017. In February 2025, the photos and content were refreshed, but the recipe itself remains unchanged.
Unfortunately I was sick over Super Bowl weekend, so I didn’t get to enjoy any of the great party foods. I was so bummed. I’ve got some eating to make up for and this dip looks delish!
Ohh, I am sorry to hear that!! Oscars Night is around the corner, just saying ????
Yes, as a matter of fact, I AM drooling! This looks simply amazing! Your photos are stunning also! 🙂
Aww.. you are very kind!! Thanks so much, Beth.
This looks delicious! I am definitely going to have to add this to my next party spread!
Thank you, Luci!! I am sure you’ll enjoy it. ????
This looks absolutely amazing! It’s perfection. Taco dip is always a hit at parties but this one takes it to a whole new level.
Thanks, Kim!! Hope you give it a try soon.
This looks an amazing dish to share with all the family. I need this now! Yummy comfort food
Yes, it is a great dish to share!! Thanks for stopping by, Bintu ????
The pictures look utterly delicious. I will definitely try the recipe this weekend. Thank you so much for sharing all these goodness with us! =D
Thank YOU for stopping by, Wendy!! =)