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A white bowl of creamy dip topped with shredded cheese and chopped jalapeños is surrounded by ridged potato chips on a wooden board, with fresh jalapeños scattered nearby.

Salsa and Cream Cheese Dip

Print Recipe
Whip up this creamy Salsa and Cream Cheese Dip in minutes using just four simple ingredients. A no-cook, crowd-pleasing appetizer that's perfect for chips, veggies, or party platters!
Course Appetizer
Cuisine American
Keyword salsa and cream cheese dip
Prep Time 5 minutes
Total Time 5 minutes
Servings 6 servings
Calories 197
Author Gayle

Equipment

Ingredients

  • 8 ounces cream cheese (softened to room temperature)
  • ¼ cup sour cream
  • 1 cup salsa (any kind)
  • 1 cup shredded sharp cheddar cheese
  • 2 tablespoons jalapeños, finely chopped (optional)

Instructions

  • In a large mixing bowl, beat cream cheese and sour cream with a hand mixer until until smooth and combined.
  • Add salsa, shredded cheese, and jalapeños (if using) and stir well to combine. Serve immediately or refrigerate until ready to serve.

Notes

  • Leftover dip will keep in an airtight container in the refrigerator for up to four days.
  • See my tips and tricks for making this Salsa and Cream Cheese Dip above the recipe box.

Nutrition

Serving: 1serving | Calories: 197kcal | Carbohydrates: 6g | Protein: 8g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 48mg | Sodium: 577mg | Potassium: 193mg | Fiber: 1g | Sugar: 4g | Vitamin A: 871IU | Vitamin C: 1mg | Calcium: 137mg | Iron: 0.4mg