Creamy Hot Salsa Dip
This Creamy Hot Salsa Dip is a quick, easy, and crowd-pleasing Tex-Mex inspired appetizer, featuring layers of creamy cheese, tangy salsa, and a trio of melty cheeses. Perfect for parties, game nights, or cozy family gatherings, it’s dangerously addictive and endlessly customizable.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Appetizer
- Cuisine: Tex-Mex
Ingredients
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 cup salsa (mix of chunky and smooth recommended)
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup shredded pepper jack cheese
- 2 green onions, chopped (plus extra for garnish)
- 2 tablespoons chopped fresh cilantro (optional)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder (or 1 clove fresh garlic, minced)
- Salt and freshly ground black pepper, to taste
- Optional toppings: jalapeño slices, diced tomato, extra shredded cheese
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish with nonstick spray or butter.
- If needed, soften the cream cheese by microwaving (unwrapped, in a bowl) for 15-20 seconds until spreadable.
- In a medium bowl, blend together the cream cheese, sour cream, and mayonnaise until smooth and fluffy. Scrape the sides to ensure even mixing.
- Gently fold in the salsa, half of the green onions, cilantro (if using), cumin, garlic powder, salt, and pepper. Drain excess liquid from salsa if necessary.
- Spread the creamy mixture evenly in the prepared baking dish.
- Sprinkle the shredded cheddar, Monterey Jack, and pepper jack cheeses evenly over the top. Add extra cheese if desired.
- Bake for 18-22 minutes, until the cheese is bubbly and the edges are just starting to brown. For crispier edges, bake an extra 2 minutes.
- Remove from oven and garnish with remaining green onions, extra cilantro, and any other toppings you like.
- Let the dip cool for 5-7 minutes before serving. Serve with tortilla chips, veggie sticks, or crusty bread.
Notes
For gluten-free, double-check salsa and cheese labels. Use lactose-free or vegan cheese for dairy-free. Add minced jalapeño or hot sauce for extra heat. Prep ahead and refrigerate unbaked dip for up to 24 hours. Let dip cool slightly before serving to avoid burns. Freshly shredded cheese melts best. For a thicker dip, add extra cheese to the base.
Nutrition
- Serving Size: About 1/4 cup (60g)
- Calories: 180
- Sugar: 2
- Sodium: 350
- Fat: 15
- Saturated Fat: 8
- Carbohydrates: 5
- Fiber: 1
- Protein: 5
Keywords: salsa dip, party appetizer, hot dip, Tex-Mex, cheese dip, easy dip, creamy dip, gluten-free appetizer, game day snack