This cream cheese salsa dip is made with just 2 ingredients - cream cheese and salsa - and is ready in about 5 minutes. Creamy, zesty, and perfect with tortilla chips, it can be served cold or warm for parties, game day, potlucks, or a quick snack.
Why You'll Love Cream Cheese Salsa Dip
This might be one of the easiest appetizer recipes I've ever shared. There's no chopping, layering, or complicated prep.
It's even easier than making my Boat Dip or Crack Dip recipes! This is a great one to have in your back pocket for last-minute parties or tailgates - just blend and go.
Prep Time: 5 minutes
Ingredients: 2
Equipment Needed: Hand mixer
I think you guys are going to love this one - enjoy!
Ingredient Notes
(See recipe card at the bottom of the post for exact ingredient measurements.)
- Cream Cheese - I prefer full-fat block cream cheese for the richest texture, but reduced-fat works too. Let it soften before mixing (about an hour on the counter works perfectly).
- Salsa - Mild, medium, or hot all work. I usually use medium; see my tips below for choosing the best salsa texture.
What Is the Best Salsa for Cream Cheese Salsa Dip?
A thick jarred salsa works best for this recipe because it blends into the cream cheese without making the dip too thin. If your salsa has a lot of liquid, drain off a little of the excess before mixing it with the cream cheese.
You can also use fresh salsa or pico de gallo. Just keep in mind that the texture will be chunkier and may be a little thinner depending on how much liquid is in the tomatoes.
How to Make Cream Cheese Salsa Dip
This really couldn't be easier.
Step 1: Soften the Cream Cheese
Let 8oz of cream cheese sit at room temperature until softened. Starting with soft cream cheese makes it much easier to blend everything into a smooth dip.
Step 2: Mix with Salsa
Add the softened cream cheese and 1 cup of salsa to a large mixing bowl. Use a hand mixer to blend until the cream cheese and salsa are completely combined and the dip is smooth and creamy. Scrape down the sides of the bowl as needed.
That's all there is to it! Serve immediately, or cover and refrigerate it until you're ready to eat.
Step-by-Step Recipe Video
No Mixer? Here's What to Do...
No hand mixer? No problem! Let the cream cheese soften well, then stir it smooth with a spoon or spatula. Add the salsa gradually and mix until combined.
Tip: Serve Dip Warm or Cold
Serve this dip right after mixing, chill it for later, or warm it in a small baking dish at 350°F until heated through (about 15 minutes).
Serving this cold is great for those warmer summer months; the warm dip is wonderful at holiday parties or game day tailgates!
Cream Cheese Salsa Dip Variations
This 2-ingredient dip is super easy to customize:
- Cheesy: Top with shredded cheddar, Monterey Jack, pepper jack, or Mexican blend.
- Spicy: Add jalapeños, hot salsa, hot sauce, or crushed red pepper.
- Taco-style: Mix in taco seasoning to taste.
- Loaded: Add black olives, green onions, bacon, chorizo, ground beef, or rotisserie chicken.
What to Serve with Cream Cheese Salsa Dip
Tortilla chips are my favorite, but you can also serve it with:
- Corn chips or Fritos
- Pita chips or crackers
- Celery, carrots, or bell peppers
- Quesadilla wedges
It also works as a spread for sandwiches and wraps or a topping for tacos and nachos.
For a full dip spread, serve it with my Rotel Cheese Dip and Crock Pot Crack Corn Dip!
How to Make the Dip Thicker or Thinner
For a thicker dip, use thick jarred salsa, drain off excess liquid, or start with less salsa.
For a thinner dip, simply mix in more salsa a little at a time.
Try more great cream cheese dips: you'll love this Jalapeno Cranberry Dip or my Pecan Pie Cream Cheese Dip.
Storage
This dip can be stored in an airtight container in the refrigerator for 4-5 days after prepping. Eat leftovers chilled, straight from the fridge, or warm servings of the dip in 30-second increments in the microwave until warm.
Leslie's Testing Notes
- Soften the cream cheese first. Cold cream cheese is much harder to blend smoothly.
- Use thick salsa for a creamier dip. Watery salsa can make the finished dip runny - drain excess salsa liquid if needed.
- Adjust the heat level to your taste. Mild, medium, and hot salsa all work.
- Taste before adding extras. The basic cream cheese and salsa combination has plenty of flavor on its own.
FAQs & Troubleshooting
I hope you love this quick and easy dip! If you give it a try, make sure to leave a rating and review below. And don't forget to add me as a preferred source on Google to see more of my recipes in search!
Cream Cheese Salsa Dip
Ingredients
- 8 oz cream cheese (room temperature)
- 1 cup jarred salsa
Instructions
- Beat softened cream cheese and salsa with a hand mixer until smooth and creamy. Scrape down the sides of the bowl as needed.
Notes
- Use softened cream cheese for the smoothest, creamiest texture.
- For a thicker dip, use thick jarred salsa or drain off some of the excess liquid first.
- Mild, medium, or hot salsa all work...choose your favorite spice level.
- Serve the dip cold or warm; to warm, transfer to a small baking dish and heat at 350°F until warmed through.
- Store leftovers in an airtight container in the refrigerator for 4-5 days.
- I don't recommend freezing; cream cheese can become grainy or separate after thawing.
Nutrition Facts
Leslie Lambert is a lifestyle writer and content creator specializing in home organization, family recipes, and intentional living. With 17 years of experience in blogging and digital storytelling, she helps busy women create calm, purposeful homes they love.
I’d like to make this. How long will it last in the fridge?
Hi Chris! I'd enjoy this within 4-5 days of prepping it.