Quick Cream Cheese Salsa Dip

Cream cheese sauce of the chocolate chips around it

Cream cheese salsa dip is a quick, no-bake appetizer made with cream cheese, salsa, cheddar, green onions, and pickled jalapeños. It is cool, creamy, a little spicy, and perfect with chips or veggies for parties, game day, or church gatherings.

Keyword cream cheese, salsa

Prep Time 5

Total Time 5

Servings servings

Calories 193

Author Gina Dickson

Ingredients

8 ounces cream cheese softened
½ cup sour cream
2 tablespoons taco seasoning
½ cup salsa
1 cup sharp cheddar cheese finely shredded
2 green onions thinly sliced, white and green parts
¼ cup pickled jalapeños finely chopped

Instructions

Soften the Cream Cheese

Unwrap the cream cheese and place it in a microwave-safe medium bowl.
8 ounces cream cheese
Use the soften setting, checking every 30 seconds, or microwave at low power in short intervals until very soft but not melted.

Mix the Base

Add the sour cream to the softened cream cheese.
½ cup sour cream
Whisk until smooth and creamy, about one minute.

Add the Remaining Ingredients

Add the taco seasoning, salsa, cheddar cheese, green onions, and pickled jalapeños to the bowl.
2 tablespoons taco seasoning, ½ cup salsa, 1 cup sharp cheddar cheese, 2 green onions, ¼ cup pickled jalapeños
Whisk until everything is evenly combined and smooth.

Chill and Serve

Transfer the dip to a serving dish.
Chill in the refrigerator for about one hour, if time allows.
Top with additional green onions and serve with tortilla chips.

Notes

Storage and Leftovers

Room temperature: Keep the dip out at room temperature for no more than 2 hours, then refrigerate or discard.
Storage in the fridge: Refrigerate leftovers in an airtight container for 3 to 4 days, and stir if any salsa liquid separates.

Nutrition