This irresistible cream cheese salsa dip is my go-to recipe when I need something quick, creamy, and crowd-pleasing. It’s packed with bold flavors, a perfect balance of tangy salsa and rich cream cheese, and just the right amount of seasoning. Whether I serve it cold or bake it for a warm version, it never lasts long at any gathering.
Why You’ll Love This Recipe
I love how ridiculously easy this dip is to make—just mix, scoop, and serve. There’s no complicated prep, and it uses ingredients I almost always have on hand. It’s great for last-minute get-togethers, game day, or potlucks. The combination of creamy, cheesy, and zesty flavors makes it downright addictive. Plus, I can customize it with different salsas or spice levels to suit any crowd.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
8 oz cream cheese, softened
1 cup salsa (I use my favorite variety, either chunky or smooth)
1 cup shredded cheddar cheese
1/4 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon smoked paprika (optional)
1/4 cup chopped green onions or chives (for garnish)
Tortilla chips, for serving
Directions
I start by beating the softened cream cheese in a medium mixing bowl until it’s smooth—this is easier with a hand mixer, but a fork works in a pinch.
Then I stir in the salsa, garlic powder, onion powder, and smoked paprika until everything is well blended.
I fold in the shredded cheddar cheese to make it extra cheesy and satisfying.
After transferring it to a serving bowl, I sprinkle chopped green onions or chives on top for a fresh bite.
I usually serve it right away with tortilla chips, but letting it chill for 30 minutes deepens the flavor.
Optional hot version:
When I want something warm and melty, I spread the dip into an oven-safe dish and bake it at 350°F (175°C) for 15–20 minutes, until it’s bubbly and golden on the edges.
Servings and timing
Servings: 6
Prep Time: 5 minutes
Cooking Time: 0 minutes (or up to 20 minutes if baking)
Total Time: 5–25 minutes
Calories per serving: 190 kcal
Variations
I sometimes swap cheddar for a Mexican cheese blend or pepper jack for an extra kick.
Using a spicy salsa or adding a few dashes of hot sauce gives it a fiery twist.
For a chunkier dip, I stir in a can of drained black beans or corn.
I’ve also layered this dip over refried beans for a heartier appetizer.
Topping it with diced tomatoes, olives, or jalapeños gives it extra texture and flavor.
Storage/Reheating
If I have leftovers, I store the dip in an airtight container in the refrigerator for up to 3 days.
To reheat the baked version, I microwave it in 30-second intervals, stirring in between, until it’s warm.
For oven reheating, I bake it at 350°F for about 10 minutes until hot and bubbly.
If serving it cold, I give it a good stir and let it sit at room temperature for a few minutes before serving.
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FAQs
How do I make this dip spicier?
I like to use a hot salsa or add chopped jalapeños, cayenne pepper, or hot sauce to increase the heat.
Can I use low-fat cream cheese?
Yes, I’ve used low-fat cream cheese with great results—it’s still creamy and flavorful, just a bit lighter.
Can I make this dip ahead of time?
Absolutely. I usually make it a few hours ahead and store it in the fridge. It actually tastes better after the flavors have melded.
What kind of salsa works best?
I prefer a thick, chunky salsa for more texture, but smooth salsa also works great if I want a creamier consistency.
Can I freeze this dip?
I don’t recommend freezing it, as the texture of the cream cheese changes after thawing. It’s best enjoyed fresh or within a few days refrigerated.
Conclusion
This cream cheese salsa dip is one of those easy, reliable recipes I always keep in my back pocket. Whether I serve it hot or cold, it’s always a hit. With just a few simple ingredients and endless ways to tweak it, this dip is perfect for any party, holiday, or casual night in. It’s comfort food at its easiest—and most delicious.
📖 Recipe:
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Irresistible Cream Cheese Salsa Dip
- Total Time: 5–25 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
This irresistible cream cheese salsa dip is creamy, cheesy, and packed with bold, zesty flavor. Perfect for parties, game day, or last-minute gatherings, it’s simple to make and always a crowd-pleaser—serve it cold or warm and bubbly.
Ingredients
8 oz cream cheese, softened
1 cup salsa (chunky or smooth)
1 cup shredded cheddar cheese
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon smoked paprika (optional)
1/4 cup chopped green onions or chives (for garnish)
Tortilla chips, for serving
Instructions
- In a medium mixing bowl, beat the softened cream cheese until smooth.
- Stir in the salsa, garlic powder, onion powder, and smoked paprika until fully combined.
- Fold in the shredded cheddar cheese until evenly distributed.
- Transfer the mixture to a serving bowl and garnish with chopped green onions or chives.
- Serve immediately with tortilla chips or chill for 30 minutes for deeper flavor.
- Optional hot version: Spread the dip in an oven-safe dish and bake at 350°F (175°C) for 15–20 minutes until bubbly and golden on the edges.
Notes
Customize with different cheeses like pepper jack or Mexican blend for variation.
Use hot salsa or add hot sauce for a spicy kick.
Add black beans, corn, or layer over refried beans for a chunkier, heartier dip.
Top with olives, diced tomatoes, or jalapeños for extra flavor and texture.
Store leftovers in the fridge for up to 3 days; reheat in microwave or oven as needed.
Best enjoyed fresh; freezing is not recommended due to texture changes.
- Prep Time: 5 minutes
- Cook Time: 0 minutes (optional 20 minutes if baking)
- Category: Appetizer
- Method: Mixing (Optional Baking)
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 190
- Sugar: 2g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 35mg
