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–+ servings
salsa style corn tortilla accompaniment

Tortilla Chip Dip

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Prep Time 10 minutes
Resting Time 30 minutes
Total Time 40 minutes
Course Appetizer
Cuisine Mexican
Servings 6 servings

Equipment

  • 1 medium mixing bowl
  • 1 Small mixing bowl
  • 1 Whisk
  • 1 Silicone spatula
  • 1 Cutting board
  • 1 Chef's knife
  • 1 set measuring cups
  • 1 set measuring spoons
  • 1 plastic wrap or airtight container

Ingredients
  

  • 1 cup sour cream full-fat
  • 1 cup cream cheese softened
  • 1 cup shredded cheddar cheese sharp
  • 1 cup salsa chunky drained slightly
  • 2 tablespoon lime juice fresh
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder mild
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper ground
  • 2 tablespoon fresh cilantro chopped
  • 2 tablespoon green onion thinly sliced

Instructions
 

  • Place the softened cream cheese in the medium mixing bowl and whisk or beat until smooth and creamy.
  • Add the sour cream to the bowl and whisk until fully combined and lump-free.
  • Stir in the lime juice, ground cumin, chili powder, smoked paprika, garlic powder, onion powder, salt, and black pepper until evenly distributed.
  • Add the shredded cheddar cheese and fold it in with the silicone spatula until well mixed.
  • Place the salsa in the small mixing bowl and drain off any excess liquid, then gently fold the salsa into the dip base.
  • Fold in the chopped cilantro and sliced green onion until evenly dispersed throughout the dip.
  • Taste and adjust seasoning with additional salt, lime juice, or chili powder as desired.
  • Cover the bowl tightly with plastic wrap or transfer the dip to an airtight container.
  • Refrigerate the dip for at least 30 minutes to allow the flavors to meld and the texture to firm slightly.
  • Stir the dip once more before serving and transfer to a serving bowl, garnishing with extra cilantro or green onion if desired.

Notes

For best flavor, use room-temperature cream cheese so it blends smoothly and doesn’t leave lumps, and be sure to drain your salsa to prevent the dip from becoming watery. You can easily adjust heat by choosing mild, medium, or hot salsa and adding a pinch of cayenne if you like it spicier, or omit chili powder for a more kid-friendly version. This dip keeps well in the refrigerator for up to 3 days; just stir before serving as some liquid may separate. Serve with sturdy tortilla chips so they don’t break, and consider pairing with sliced veggies like bell peppers and cucumber for a lighter option.
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