Chips and salsa are a MUST in our house. Every party, every appetizer, chips, and salsa will be present. But sometimes, we like to change it up to some chips and dip. That's when we bring in this cream cheese and salsa dip. So easy, and flavorful. Plus, you can make it ahead of time for the flavors to set in even more.
Cream cheese. I use an 8 oz package of cream cheese.
Salsa. I use Pace Picante for this recipe. This one is the least runny and gives me the consistency I like. You can use homemade, however, I recommend straining some of the liquid to avoid a runny dip.
Olives. I buy canned olives. For even more convenience, you can buy them pre-chopped and add them in.
Cilantro. Cilantro always adds the perfect flavor to Mexican and Indian-inspired recipes.
Scallions. Adds great texture and flavor.
Garlic. Mince your garlic as fine as possible. You can also grate or use a garlic press so people don't eat chunks of raw garlic. This also adds a bit of a kick so you can adjust to less, more, or omit if you'd like.
Pickled jalapeños. This adds a punch of flavor, texture, and a kick to the cream cheese salsa dip. You can adjust the spice based on the type of jalapeños you use or you can use fresh jalapeños. I think pickled jalapeños give it the perfect tang.
📖 How to Make Cream Cheese and Salsa Dip
For this recipe, I'd like to clarify that I like our salsa and cream cheese dip to be chunky. However, if you want a fine, creamy dip, you can blend your ingredients in a food chopper until you reach your desired consistency.
Allow your cream cheese to soften. If you are running short on time, you can add your cream cheese to the food chopper to get a smooth consistency or soften it in the microwave.
After your cream cheese is softened, add it to a bowl with a stand mixer or hand mixer. Add your salsa to the cream cheese and allow it to combine well. Add the remaining ingredients and mix well.
Refrigerate until you're ready to use. Serve it chilled with your favorite chips, pita, or crostinis!
Spice. You can adjust your spice level based on the type of salsa you use. Salsa can be bought in mild, medium, and hot. You can also omit jalapeños or add fresh jalapeños to adjust to your spice level.
- Cheese. You can add in some shredded cheese for extra flavor.
- Seasonings. Taco seasoning or cumin and paprika can be a great addition if you're looking for another flavor variation.
I recommend allowing the dip to chill for a few hours before servings so you can really get the flavors well-settled. However, it still tastes amazing if you're serving immediately. If you have leftovers, to store the cream cheese and salsa dip, place it in an airtight container in the fridge for 3-4 days.
More Appetizers to Love
- Jalapeño Corn Dip
- Refried Bean Dip
- Fresh Mango Salsa
- Vegan Esquites (Mexican Street Corn Salad)
- Olive Oil Bread Dip
If you loved this Cream Cheese and Salsa Dip Recipe, please let me know in the comments below! I’d love to connect with you on Facebook, Instagram, and Pinterest! Subscribe to my weekly emails at the bottom so you never miss a new recipe!
Cream Cheese and Salsa Dip
- 1 package 8 oz cream cheese, softened
- ½ cup chunky salsa
- ¼ cup olives, chopped
- ½ cup cilantro, chopped
- 2 scallion stems, chopped
- 2 cloves garlic, minced
- ½ cup pickled jalapeños, chopped
- Add softened cream cheese to a bowl with a stand mixer or hand mixer. Add your salsa to the cream cheese and allow it to combine well.
- Add the olives, cilantro, scallions, garlic, and jalapeños, and mix well.
- Refrigerate until you're ready to use. Serve it chilled with your favorite chips, pita, or crostini bread!