This recipe for Cream Cheese and Salsa Dip only has 2 ingredients and can be made in under 5 minutes! An easy appetizer that's perfect for a quick snack.
Why You'll Love This Recipe
Guys - this might be the easiest recipe I've ever put on this blog.
Like, it isn't even really a recipe. More of a hack, or an idea. You're just mixing two ingredients together. But the result is a flavorful, spicy, creamy dip that has the perfect texture and is so yummy with tortilla chips!
This is one of those quick snacks that are perfect to make for a late-night craving. It's also interesting enough to take to a party or potluck. Nobody will ever know how easy it is to make!
Ingredients & Variations
We're only working with 2 ingredients today:
- 8oz cream cheese - Make sure this is room temperature for easy blending. Feel free to use light cream cheese. You could sub 1 cup of sour cream instead if you wanted a thinner, tangier dip.
- 1 cup of your favorite salsa - I prefer to use salsa that has a thicker base, almost like a tomato sauce, over a thinner base (like a pico de Gallo). The Walmart brand pictured above is a great example (and super inexpensive). You could always go with a thinner base; that will let the creaminess of the cream cheese really shine. And spice level is totally up to you; the medium I have pictured above has a great kick of heat without being overwhelming.
Additions
I wanted to keep this recipe simple on purpose. However, there are so many different add-ins that would make it great!
- Sprinkle 1 cup shredded cheddar cheese on top of the blended dip
- Black olives (2.25oz canned and sliced)
- Jalapenos (1-2 finely chopped)
- Taco seasoning (1 packet)
- Meats, like chorizo, bacon, ground beef, or rotisserie chicken
- Green onions on top
Try more great cream cheese dips: you'll love this Jalapeno Cranberry Dip or my Pecan Pie Cream Cheese Dip!
How to Make Cream Cheese Salsa Dip
One step here: In a large bowl, using a hand mixer, blend cream cheese and salsa.
That's it. Nothing else to it.
Video
What to Serve with Cream Cheese and Salsa Dip
The obvious choice for dipper is tortilla chips - what's more perfect than salsa and tortilla chips together? You could also use the following as dippers:
- Corn chips (Fritos)
- Pita bread or pita chips
- Veggies (celery, carrots, bell peppers)
- Butter crackers (Ritz)
- Quesadillas
This would also make a great spread for a sandwich or wrap! Try it on tacos. You could even thin it out with a little bit of water for a great salad dressing.
Want to make a dip party? Try it in a spread with these other popular dips on the blog!
- Rotel Cheese Dip - My absolute favorite, a total crowd-pleaser! Cheesy, melty goodness with the spice of Rotel.
- Crack Corn Dip - I snacked on this one all week last week...SO good! If you love bacon and cheese, you've got to try this one.
- Sushi Bake with Salmon - All of your favorite parts of a sushi roll in one bite!
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.
Recipe Notes
- This salsa & cream cheese dip can be served warm or cold. If you want to serve dip warm, pour into a baking dish and bake for 20-25 minutes in the oven at 350 degrees.
- Draining the liquid off of your salsa will result in a thicker dip. Leaving the liquid will make the dip thinner. It's all up to your personal preference!
FAQs
Cream Cheese and Salsa Dip
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Ingredients
- 1 cup jarred salsa
- 8 oz cream cheese room temperature
Instructions
- In a large bowl, using a hand mixer, combine cream cheese and salsa.
Notes
- This salsa & cream cheese dip can be served warm or cold. If you want to serve dip warm, pour into a baking dish and bake for 20-25 minutes in the oven at 350 degrees.
- Draining the liquid off of your salsa will result in a thicker dip. Leaving the liquid will make the dip thinner. It's all up to your personal preference!
- 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.
- You can serve this warm or chilled. It's great cold, but you can also pop it in the oven at 350 degrees for 10-15 minutes to warm it.
- This dip pairs perfectly with tortilla chips or corn chips. You can also serve fresh veggies for dipping. Use it as a spread on sandwiches and wraps, a taco topping, or as a salad dressing.
- Any type of salsa works. I usually stick to jarred, thicker salsa. You can also use fresh pico de Gallo with cream cheese.
Nutrition Facts
Leslie Lambert is a lifestyle writer and content creator specializing in home organization, family recipes, and intentional living. With 16 years of experience in blogging and digital storytelling, she helps busy women create calm, purposeful homes they love.
