Cream Cheese Salsa Dip
Cream Cheese Salsa Dip is THE dip of summer! Full of flavor and veggies, this dip is a huge crowd pleaser and perfect for a patio happy hour or boat snack. I make this dip all of the time and constantly get asked for the recipe!
Quick Look: Cream Cheese Salsa Dip
Ready In: 45 minutes - 15 minutes of prep, 30 minutes of chill time
Serves: 8-10
Calories: 300 Calories
Main Ingredients: cream cheese, salsa, corn, bell peppers, cilantro
Why You'll Love It: you'll love this Cream Cheese Salsa Dip because it's easy, is great for a crowd, and you can make it ahead of time.
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I love a good dip year round, but something about a bowl of dip with chips just screams summer to me. My Mexican Street Corn Dip and Dill Pickle Dip have been go-to recipes of mine for years, but this Cream Cheese Salsa Dip is giving them a run for its money!
This recipe came about because I was looking for a dip to make at the cabin and I had a very clear idea of what I wanted it to be. Creamy. Full of Vegetables. Salsa-y. I had a hard time finding exactly what I wanted so I came up with this and holy cow is it a home run. It is so so good with a bag of tortilla chips, preferably eaten outside! It's also delicious served with some Air Fryer Salmon Tacos or Shredded Beef Tacos!
Why You'll Love This Recipe
- Easy - this appetizer is super fast and easy to whip up. All you need is a bowl and a hand mixer!
- Crowd Pleaser - this recipe has something for everybody and it is sure to be a hit at your next party.
- Make Ahead - I like to chill this dip before serving it, which makes it perfect to make ahead of time.
Key Ingredients
Cream Cheese and Sour Cream - these make the dip super creamy. Be sure to start with them at room temperature!
Corn - I love corn in a salsa dip. I prefer using frozen corn over canned.
Salsa - this adds a ton of flavor and you can use whatever salsa brand is your favorite to adapt this to your preferences. I use mild salsa but medium and hot would also work.
Cilantro - this adds a freshness to the flavor of the dip.
Shredded Cheddar Cheese - you could also use Mexican blend or Colby Jack cheese, if you prefer.
Substitutions and Variations
Spice it Up - if you like your dips spicy, you can increase the spice level by either using hot salsa or add a dash of cayenne pepper. In addition, you could add some diced jalapeño for some more spice.
Lighten it Up - you can replace the sour cream with plain Greek yogurt.
Add Black Olives - I can't add these because then my family wouldn't eat it, but I think black olives would be a delicious addition!
Add Beans - for a boost of fiber, you can add a can of black beans.
Add Some Meat - you could definitely add some shredded chicken or ground beef if you want a little added protein.
Step by Step Instructions
Photo 1. In a large bowl, beat together the cream cheese and sour cream until well blended and no longer chunky.
Photo 2. Add the salsa.
Photo 3. Beat until well combined.
Photo 4. Add the onion, bell pepper, green onion, corn, cilantro, and cheese.
Photo 5. Mix until combined. Season with salt and pepper, as desired.
Photo 6. Dig in!
Expert Tips
Serving Suggestion - I love serving this as a dip with tortilla chips, but raw veggies, Fritos, or potato chips would work, too. This dip is also a delicious topping for tacos, quesadillas, and burritos, and I even put a scoop on scrambled eggs one morning and it was pretty great.
Drain watery salsa if needed - if your salsa has a lot of liquid, spoon off some of it before spreading it over the cream cheese to keep the dip from becoming runny.
Storage - store in an airtight container in the fridge for up to 4-5 days.
Chill - while this step is technically optional, I recommend chilling the dip for at least 30 minutes prior to serving so it can get nice and cold and set up a little.
Cream Cheese Salsa Dip Recipe FAQs
Pretty much. If you choose a thinner salsa (like I did), the recipe will be a little thinner consistency compared to if you use a thicker salsa. If you want the dip thicker, just strain your salsa before adding it to the salsa. As far as flavors, you can use whatever variety of salsa you like.
I have only eaten this recipe cold but you could definitely bake it if you want it hot. Simply transfer the dip to a baking dish and bake in the oven at 350 for 15-20 minutes.
Definitely! I actually prefer to make this ahead of time, as it has time to get really cold and set up a little.
Yes. Reduced-fat cream cheese works well, although the dip may be slightly less rich and creamy than when made with full-fat cream cheese.
Absolutely! Use hot salsa or add diced jalapeños, pickled jalapeños, cayenne pepper, or a few dashes of your favorite hot sauce.
Other Dip Recipes to Consider...
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, or take a photo and tag me on Instagram with #greensnchocolate.
Cream Cheese Salsa Dip
Ingredients
- 8 ounces cream cheese softened to room temperature
- 8 ounces sour cream
- 16 ounces salsa
- 2 cups frozen corn thawed
- 1 red bell pepper seeds and stem removed, finely diced
- ¼ cup red onion finely diced
- 3 green onions diced
- ½ cup fresh cilantro chopped
- 1 ½ cups shredded cheddar cheese
Instructions
- In a large bowl, beat together the softened cream cheese and sour cream until creamy.
- Beat in the salsa.
- Add the remaining ingredients and stir until well combined.
- Chill for 30 minutes Serve and enjoy!
Love this for summer happy hour!