Cream Cheese Salsa Dip (2 Ingredients!)

Name: Cream Cheese Salsa Dip
Prep time: 5 min
Total time: 5 min
Ingredients: 8 ounces cream cheese (softened to room temperature); 1 cup salsa

Some recipes don’t need to be complicated to be the thing everyone hovers around at a party. This cream cheese salsa dip is one of them. Two ingredients, five minutes, and a chip and dip bowl is all you need.

creamy dip topped with shredded cheddar cheese and green onions, surrounded by tortilla chips, celery, and carrots.

Creamy Salsa Dip

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I’ve been making this dip since 2015 (it was one of the first easy snacks I posted). It might not be much of a looker, but it’s the dip I make when I forgot I said I’d bring something. It’s also the dip I’ve eaten for dinner standing at the counter before (no judgment).

It’s also perfect when you want a snack that’s something slightly more than your typical chips & onion dip or chips and salsa.

The flavor is cool and creamy from the cream cheese with just enough heat and tang from the salsa to keep it interesting.

Why you’ll love this Cream Cheese Salsa Dip

Two ingredients, no cooking, ready in five minutes.
Uses fridge and pantry staples you probably already have.
Endlessly customizable with beans, cheese, or jalapeños.

Creamy dip topped with shredded cheddar cheese and green onions, surrounded by tortilla chips, celery sticks, and baby carrots.

Helpful Tools

Hand mixer – Makes the cream cheese smooth fast. You can do it by hand with a spatula if your cream cheese is properly softened, but the mixer is what gives you a uniform, lump-free texture.
Medium mixing bowl – Something with enough room to mix without splattering salsa across the counter.
Chip and dip bowl – Required if you want it to look like you tried.

Ingredients for Cream Cheese Salsa Dip

Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.

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You only need two ingredients – it’s that easy!

Cream cheese – I use full-fat Philadelphia cream cheese, softened to room temperature. Low-fat works in a pinch, but full-fat tastes better and mixes smoother. If you want to lighten it up, sub half the cream cheese for sour cream or full-fat Greek yogurt.
Salsa – Use a thick, chunky salsa, not a thin, watery one (you want the dip to hold its shape on a chip). My On the Border copycat salsa is what I use most often, but any jarred salsa you actually like will work.

Bowls of cream cheese and salsa on a white surface.

How to make Cream Cheese Salsa Dip

This section shows you how to make this recipe, with process photos showing the steps to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.

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You think you can handle these directions? It’s a complicated one. Lol

Step One: Add the softened cream cheese and salsa to a medium mixing bowl.
Step Two: Beat with a hand mixer on medium speed until smooth and fully combined, about 30 seconds. Scrape down the sides and mix one more time to make sure there are no streaks of plain cream cheese.

Glass bowl filled with creamy pink dip on a white marble surface.

Step Three: Transfer to a serving bowl, grab the chips, and dig in.

That’s it. I told you it was a complicated one.

The cream cheese has to be softened. Cold cream cheese leaves you with chunks instead of a smooth dip. If you forgot to pull it out, microwave it (unwrapped) for 15-20 seconds.
I tested this once with a really thin, restaurant-style salsa and ended up with cream cheese soup. Stick with chunky. If your salsa is on the wetter side, drain off some of the liquid before mixing.
Stir in a handful of shredded cheddar or Monterey Jack for a thicker, cheesier dip.
Add a can of drained black beans (and a little cilantro) to bulk it up into something closer to a Mexican-style layer dip.
A squeeze of lime and a pinch of garlic powder takes it from basic to “what’s in this?”
If you like heat, stir in chopped pickled jalapeños or a spoonful of the brine.

What to serve Cream Cheese Salsa Dip

Homemade tortilla chips (Scoops are great for getting a lot of dip in one bite)
Fresh veggies like bell pepper strips, cucumber slices, celery, carrots, and broccoli florets
Crackers like Triscuits, Wheat Thins, or Sun Chips
Squash chips if you want something different

Close-up of a tortilla chip dipped into a creamy salsa dip topped with shredded cheddar cheese and green onions.

Storage & Leftovers

Store leftover cream cheese salsa dip in an airtight container in the fridge for up to one week. It firms up cold, so let it sit at room temperature for 15-20 minutes before serving (or stir in a splash of fresh salsa to loosen it back up). I don’t recommend freezing because cream cheese turns grainy after thawing.

FAQs

Can I make cream cheese salsa dip ahead of time?

Yes, and it actually gets better after a few hours in the fridge once the flavors mingle. Make it up to a day ahead, cover, and refrigerate. Pull it out 15-20 minutes before serving so it softens back up.

Why is my dip runny?

Almost always the salsa. Thin, watery salsas turn this dip into a sauce. Use a thick, chunky salsa or drain off some of the liquid before mixing.

Can I serve this warm?

You can, but it turns into more of a queso situation. Microwave in 30-second bursts, stirring between, until warm and pourable. I prefer this one cold, but it’s good either way.

Need more easy dip ideas? Try these:

Bowl of creamy dip topped with shredded cheddar cheese and green onions.

4.50 from 24 votes