This Salsa and Cream Cheese Dip is a delicious and easy appetizer. It’s creamy, cheesy and made with just a few super simple ingredients. Try this cream cheese salsa dip when you host your next get-together.
I love dip, not just for parties but also for weeknight snacking. These are two family favorites. My popular Italian Sub Dip and my Cream Cheese Spinach Dip.
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Why this Cream Cheese Salsa Dip Recipe is a Keeper
This flavorful and easy dip and is as delicious as it is simple to make. Plus it’s perfect for hosting.
- The “Fluff” Factor: The addition of sour cream lightens the dense cream cheese, making the dip much easier to scoop with thin tortilla chips without them breaking.
- Balanced Spice: Taco seasoning adds “earthy” notes (cumin and chili powder) that balance the bright acidity of the salsa in the dip.
- Perfectly Sliceable: Because it’s chilled in a 9-inch dish, it holds its shape beautifully for a party platter.
Is There a Specific Taco Seasoning that Works Best?
I prefer to make and use my own Low Sodium Taco Seasoning, but really you can use whatever is your favorite.
Pro Tip to Make the Dip
Fold in a 4 ounce can of diced green chilies or 1/2 cup of sweet corn for more crunch when you make this dip.
Ingredient Notes for Cream Cheese and Salsa Dip
This cream cheese salsa and cheese dip uses only a few simple ingredients you might already have, or can grab in one quick trip to the store.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Room-Temperature Cream Cheese: Use room temperature cream cheese to easily mix the dip.
- Salsa: Feel free to use your favorite salsa, but be sure to use a thick, chunky salsa for this delicious cream cheese dip.
Variations and Substitutions for Cream Cheese Salsa
There are a couple different swaps you can make to make this easy appetizer unique to you.
- The Cheese: If you want more “bite” in your salsa cream cheese dip, swap the cheese for Monterey jack, sharp white cheddar or pepper jack.
- The Cream Base: You can substitute the sour cream with plain Greek yogurt for a tangier, higher-protein version.
Equipment Needed for Salsa and Cream Cheese Dip
While this recipe uses everyday kitchen tools, a few items make it even easier.
- Electric Mixer (Hand or Stand): This is vital for this specific recipe to fully incorporate the sour cream into the cream cheese without leaving tiny “beads” of cheese.
- Fine Mesh Sieve: The most efficient tool for draining your salsa quickly.
How to Make Creamy Salsa Dip
This is one of the easiest and simple to make recipes ever. It comes together in 2 steps, and is perfect for hosting.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Mix the Dip: Using a hand mixer, beat the softened cream cheese, Taco Seasoning and sour cream together in a medium bowl. Drain the salsa and add the salsa gently stir into the cream cheese base.
- Top and Chill: Transfer cream cheese mixture to a 9 inch baking dish. Top with shredded cheddar cheese and green onions, and refrigerate for 30 minutes before enjoying.
Prep Ahead Suggestions to Make Cream Cheese Salsa Dip
Since this recipe is already super easy, there are only a couple things you can do ahead of time.
- The “Flavor Marriage”: This dip is actually better if made 4–24 hours in advance. The taco seasoning needs time to hydrate and infuse the cream base.
- Garnish Last: While you can assemble the dip early, add the fresh green onions right before serving to keep them crisp and prevent them from wilting.
- Shred Cheese: It’s always best to shred your own cheese for melting instead of using pre-shredded cheese.
Alternate Serving Methods for Easy Taco Dip
Alternatively, you can serve this easy recipe another way by making baked or as a sandwich.
- Baked Cream Cheese Salsa Dip: You can bake this easy cream cheese dip at 350°F for 20 minutes so the shredded cheese on top can melt. The sour cream will make the hot dip extra velvety. Save green onions for just before serving
- The “Dip-Wich”: Use salsa cream cheese leftovers as a spread for a Southwest-style turkey wrap or a veggie quesadilla.
Store, Reheat and Use Leftover Easy Dip Recipe
- Store: Keep refrigerated and covered for up to 4 days.
- Reheat: If you prefer it warm later, microwave in short 30-second bursts, stirring in between. (Note: The sour cream may release a little moisture when heated).
- Use Leftovers: This makes a fantastic topping for baked potatoes or a “creamy salsa” dressing for a taco salad.
Common Questions to Love This Recipe
No a normal block of cream cheese is best. Whipped cream cheese can make it runny. It’s best to use a full fat block of regular cream cheese to make this appetizer.
If the dip got watered down, it may be due to liquid from the salsa. Be sure to use a thick version of your favorite salsa or opt for pico de gallo for thicker dip.
The possibilities are endless. This salsa dip is perfect for snacking. Here are just a few examples:
* Chips: Tortilla chips, Pretzel crisps, Pita chips, Fritos or corn chips.
* Veggies: Celery sticks, Mini bell pepper strips, Cucumber rounds, Carrot sticks.
* Bread: Toasted baguette slices, Soft pretzel bites, Naan or flatbread wedges, Garlic bread chips.
*Protein: Chicken taquitos (cut into pieces), Mini quesadillas, Grilled chicken skewers.
* Fun: Tater tots, Waffle fries, Cheese quesadillas cut into strips, Plantain chips.
Tips for Making Layered Cream Cheese Salsa Dip
- Full-Fat is Best: For the main 2 ingredient “keeper” version of this recipe, use full-fat cream cheese and sour cream. Low-fat or “whipped” versions contain more water and stabilizers which can make the dip runny after it sits.
- Salsa Choice: Use a “chunky” or “garden” style salsa. Avoid “restaurant style” or “cantina” jar of salsa, as they are usually blended thin and won’t provide the right texture. You can use hot salsa too.
- The Finishing Touch: I love this dip with a restaurant look, sprinkle a little extra taco seasoning or some smoked paprika over the top of the Mexican blend cheese layer for color.
- Serve With: Serve this simple recipe with other game day favorites like Air Fryer Pretzel Bites, Mexican Street Corn Dip or Little Smokies Pigs in a Blanket.
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Salsa and Cream Cheese Dip
Equipment
- 9 Inch Baking Dish
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Ingredients
- 8 ounces Cream cheese, softened to room temperature
- 1 cup Sour cream
- 1 ½ teaspoons Taco seasoning
- 1 ½ cups Thick salsa
- 2 cups Shredded Monterey Jack cheese
- 1 Green onion, white and green parts chopped
Instructions
- Add the cream cheese, sour cream, and taco seasoning to a medium bowl.
- Using a mixer, beat the cream cheese mixture together until smooth.
- Drain the salsa of excess liquid.
- Gently stir the salsa into the cream cheese mixture.
- Transfer the mixture 9 inch baking dish and spread it into an even layer.
- Top with a layer of shredded cheese and garnish with chopped green onions.
- Refrigerate for at least 30 minutes before serving.
Christina’s Notes
- Cream Cheese: Use full-fat cream cheese and sour cream to preserve the texture of this dip.
- Salsa: Use a “chunky” or “garden” style salsa. Avoid “restaurant style” or “cantina” salsas, because they’re usually thinner.
- Garnish: Sprinkle a little extra taco seasoning or some smoked paprika over the top of the cheese.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
Nutrition
The nutritional information provided are estimates. It is recommended that you verify this information with your own trusted resource.
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This recipe is my personal adaption of an ethnic-inspired recipe. It is not intended to be an authentic recipe. I’ve recreated this recipe because I enjoy the flavors and I want to encourage my readers to expand their tastes and try new flavor combinations. The recipe, ingredients, and processes may have been adapted to make the recipe accessible to the average American. I have provided links to authentic versions of the recipe in the post above. I encourage you to visit these pages and learn more about the traditional version(s) of this recipe.