Description
This Cream Cheese Salsa Dip is a deliciously smooth and savory appetizer combining creamy cheese, tangy salsa, and fresh green onions. Perfect for parties or casual snacking, it pairs wonderfully with crunchy tortilla chips and offers a subtle kick of lime for added zest.
Ingredients
Scale
Dip Ingredients
- 8 oz cream cheese, softened
- 1 cup salsa (mild, medium, or hot, based on preference)
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup chopped green onions
- 1 tablespoon lime juice
For Serving
- Tortilla chips, for serving
Instructions
- Soften the cream cheese: Begin by softening the cream cheese to ensure it mixes smoothly. You can leave it at room temperature for about 30 minutes or microwave it for 15-20 seconds until it’s soft but not melted.
- Mix cream cheese and salsa: In a medium-sized mixing bowl, combine the softened cream cheese with the salsa. Stir until the mixture is well blended and smooth, ensuring an even distribution of salsa throughout.
- Add cheddar and sour cream: Incorporate the shredded cheddar cheese and sour cream into the blend. Mix thoroughly until the ingredients are fully combined and the dip attains a creamy consistency.
- Incorporate green onions and lime juice: Add the chopped green onions and lime juice to the dip. Stir well to evenly distribute these fresh and zesty components.
- Chill the dip: Transfer the mixture to a serving bowl and refrigerate for at least 1 hour. Chilling helps the flavors meld together and improves the overall texture.
- Serve and enjoy: Once chilled, serve the creamy salsa dip alongside a bowl of crunchy tortilla chips for dipping. Enjoy your flavorful appetizer!
Notes
- You can customize the salsa heat level to your preference—mild, medium, or hot works well.
- For an extra kick, consider adding a pinch of chili powder or smoked paprika.
- Use full-fat cream cheese and sour cream for the creamiest texture.
- Leftover dip can be stored covered in the refrigerator for up to 3 days.
- Try adding other mix-ins like chopped jalapeños or black beans for variety.
