Salsa Cream Cheese Dip (No Mayo or Sour Cream)
This easy salsa cream cheese dip, made from scratch, is the perfect cold dip to make ahead for a party. You only need 5-6 ingredients to make it from scratch (or less if you want to use a store-bought jar of salsa hack option!) Serve with crackers, chips, pretzels or veggie sticks. For those who like spice, vary it up with some jalapeño and use it in pinwheel appetizers or rollups. (No Mayo or Sour Cream.)
Servings: 10 people
Calories: 199kcal
Ingredients
- 1 lb cream cheese Or 1 packet of Philadelphia cream cheese. Leave it outside for 30 minute before mixing to help it soften.
- ½ onion minced, I recommend a large red onion for sweetness
- 0.88 lb chopped tomatoes You can chop fresh tomatoes at home or use canned
- ½ Tablespoon lemon juice or lime, do not omit.
- ½ teaspoon salt or to taste
- ½ teaspoon white sugar or to taste
- ground black pepper
- ½ teaspoon chili flakes Optional
- 1 bunch basil leaves Or cilantro, shredded, optional
Instructions
- Ensuring all the ingredients are at the same temperature, mix them together well. (If not at the same temperature, the cheese may curdle. It's still edible but doesn't look that good- see the post for photos.)
Notes
You can substitute the chopped tomato and seasoning for a jar of salsa if you wish.
Nutrition
Calories: 199kcal | Carbohydrates: 33g | Protein: 0.5g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 262mg | Potassium: 104mg | Fiber: 1g | Sugar: 30g | Vitamin A: 119IU | Vitamin C: 5mg | Calcium: 17mg | Iron: 1mg