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Home » Recipes » Recipes » Appetizers and Snacks » Easy Mexican Sour Cream Dip Recipe

All Time Favorite Recipes Appetizers and Snacks

Easy Mexican Sour Cream Dip Recipe

This crowd-pleasing Mexican Sour Cream Dip Recipe is perfect for last-minute guests. We already know that almost everybody is in love with dipping and nachos. They are the perfect appetizers, as they are easy to eat and simply delicious. So, as long as you are equipped with dozen of paper towels, you can easily spare 5 minutes to prepare this licking-finger good recipe.

All you need is sour cream, salsa, shredded cheese, and a few spices. Moreover, if you don’t have at your disposal these exact ingredients, you can easily change them with similar ones. Try to remember, that even if you don’t exactly respect the recipe, as long as your purpose is to serve delicious dip, you’re covered. However, if you intend to get a traditional Mexican sour cream dip, you should closely follow this recipe. But, no matter which outcome you’re here for, you’ll be ready for dipping in five minutes!

You'll love this easy sour cream dip recipe with salsa and cheese. It's a reader favorite!

Everybody Just Loves the Sour Cream Dip!

Do you need a quick appetizer that is sure to be a crowd favorite? This is one of my best recipes for a last-minute appetizer, and it’s good for just about any occasion. Just set the table using a lot of paper towels, bring the chips, and everything’s ready!

I first made this sour cream dip on Christmas Eve when I needed something to take to a party. However, I was too frazzled to cook anything complicated. So, this recipe took shape, and now I use it for any special occasion. It’s funny how it quickly disappears at the party, and how everybody compliments it! They just can’t believe how easy is actually to make.

Moreover, I usually have all the ingredients to whip up a bowl of this dip at any given time. This turned out to be just great for any situation that includes unexpected guests or kids saying, “Mom! I’m hungry!” (One of my kids seems to say that approximately every 15 minutes.)

As well, you might have all the ingredients for this easy Mexican dip in your kitchen right now too. All you need is sour cream, salsa, a few spice cabinet staples, and shredded Mexican cheese. After checking that out, we are ready to prepare the dip.

Preparing the Sour Cream Dip

All set? Great! Now just stir everything together, and serve it up with any kind of chip you’d like. This goes perfectly with potato or corn chips. Also, you can even dip fresh veggies in it if you are into that sort of thing. However, I prefer to consider potatoes and corn my vegetables when I’m dipping. Plus, salsa has tomatoes, right?

Give this easy dip a try, and I think it will become a fast favorite at your house.

This sour cream dip is my favorite quick appetizer. I'm sure you'll love it too!




Print Recipe
Easy Mexican Sour Cream Dip
This dip takes 2 minutes to stir together, which is perfect for last-minute guests!
Super Easy Mexican Sour Cream Dip Recipe
Votes: 693
Rating: 3.6
You:
Rate this recipe!
Course Appetizer
Prep Time 2 minutes
Servings
Ingredients
  • 16 ounces sour cream reduced fat is fine
  • 1 teaspoon dried dill
  • 2 teasponns dried parsley
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup red salsa I like Herdez brand
  • 1/2 cup shredded Mexican cheese
  • tortilla chips for dipping
Course Appetizer
Prep Time 2 minutes
Servings
Ingredients
  • 16 ounces sour cream reduced fat is fine
  • 1 teaspoon dried dill
  • 2 teasponns dried parsley
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup red salsa I like Herdez brand
  • 1/2 cup shredded Mexican cheese
  • tortilla chips for dipping
Super Easy Mexican Sour Cream Dip Recipe
Votes: 693
Rating: 3.6
You:
Rate this recipe!
Instructions
  1. Stir everything together except the chips.
  2. Dip the chips into this tasty concoction and enjoy!
Recipe Notes

You can substitute 1/2 packet of Ranch seasoning mix for the seasonings if you prefer, but this method is cheaper and skips the preservatives!

Happy Dipping!

Finally, tell us what you think about this recipe. I already know how easy-to-make can be for almost everybody, as I first recommended it to some friends. So, share your opinion in taste and flavors. What will you change about it and how will you adapt it, in the future, for your family? Also, share your experience with it. How did your children react to it? Is it too spicy for your friends? Tell us everything in the comments section and ask your further question in the same place.

I’ll make sure to read all of your comments and respond to them as quickly as possible. Now, enough with the chitchat and happy dipping, you all!

Do you love dips as I do? Here are more dip recipes you won’t want to miss!

Double the meat the next time you have taco night so you'll be sure to have leftovers for the creamy Mexican dip!
10 Cheesy Dip Recipes


71 Comments

Comments

  1. Amber says

    November 15, 2019 at 1:44 pm

    I used this as a layer in a Mexican layer dip (instead of salsa and sour cream). Amazing!

    Reply
  2. Isabel says

    October 29, 2019 at 12:56 am

    I’ve made this 4 times already as written. Soooo delicious!! THANKS FOR SHARING!

    Reply
  3. K-Mac says

    April 8, 2018 at 9:22 am

    I use this dip all the time for parties w my friends… it’s so easy and everyone loves it.
    My friends hassle me all the time about the recipe but I never share it … it just warms my heart to know they love it so much. Honestly this recipe has changed my life and made me feel value as a person… thank you for sharing… like they say sharing is caring!
    All my love,
    K-MAC

    PS- does anyone else whip this up to Gloria Estefan’s “Conga”?!?

    Thanks again!

    Reply
  4. María says

    April 6, 2018 at 5:37 pm

    First, I live on Isla de Margarita, Venezuela, we don’t have the jarred things and mixed cheeses. You make your own or use what you have. This is the best dip I have had in a long time. Homemade salsa, had to use an edam cheese, but it is excellent. To spice it up some I used jalapeños. I also used a teaspoon of garlic and onion powder, not 1/2. Thank you!!!!

    Reply
  5. María says

    April 6, 2018 at 5:37 pm

    First, I live on Isla de Margarita, Venezuela, we don’t have the jarred things and mixed cheeses. You make your own or use what you have. This is the best dip I have had in a long time. Homemade salsa, had to use an edam cheese, but it is excellent. To spice it up some I used jalapeños. I also used a teaspoon of garlic and onion powder, not 1/2. Thank you!!!!

    Reply
  6. Tashaurie says

    March 16, 2018 at 2:19 am

    Made the dip for my work dip day, it turned out good. I wish I had gotten a spicier salsa, I went with the original suggested one. Tastes great though. Thank you for sharing!

    Reply
  7. Nona Y says

    February 15, 2018 at 9:42 am

    This is probably one of the best dips I have ever made! One suggestion I can make is to use homemade salsa instead of the stuff in a jar. This way you make the salsa how you (and your family) prefer. Also, instead of regular mexican shredded cheese, I used nacho/taco shredded cheese. This made the dip even more fabulous! Everyone in my family loves it. Thank you for sharing such a wonderful, satisfying recipe with us! :D

    Reply
    • J. Dez says

      February 17, 2018 at 7:04 am

      I have made this twice, and it was a big hit. If I need it in the evening, I make it in the morning or the night before to give the flavors a chance to meld. Also, I do not think adding the 1/2 cup of cheese in the dip is necessary at all. After I put the dip in the serving bowl, I put a dollop of salsa in the center, and sprinkle some cheese around it for presentation. We had it last night at a party, and not a drop was left.

      Reply
  8. Amy says

    January 8, 2018 at 4:51 pm

    I bought everything to make this dip this weekend for a party. How early in advance can I make it? The day before by chance? It looks so good!!!

    Reply
    • Nan says

      January 30, 2018 at 11:20 pm

      I think it is better to make it the night before. The flavors seem to blend better.

      Reply
  9. Patricia A Hall-Whigham says

    December 23, 2017 at 6:08 pm

    Making this for Christmas Eve tomorrow, sounds yummy!!!

    Reply
  10. Grammy says

    December 20, 2017 at 4:44 pm

    I doubled the salsa (Tostitos mild), served with Frito Lay’s Scoops. Delicious!! Gone almost instantly!!

    Reply
  11. Kathy Barlean says

    December 15, 2017 at 8:27 pm

    OMgoodness! This dip is so good! I just made it and am taking it to a family Christmas get together. I tasted it before I added salsa and cheese and it tastes every bit as good as store bought ranch dip. Thank you so much for sharing this! Blessings!

    Reply
  12. Billy says

    November 28, 2017 at 2:14 pm

    This looks so great! Definitely want to try this at home. Need to make my own sour cream dip instead of buying it from the store! I love that you added dill too. Thanks for sharing!

    Reply
  13. Mary kay says

    November 8, 2017 at 3:56 pm

    I made this recipie with the half ranch packet. This was excellent. I am a gastric bypass patient and I ate this no problem. So good!!

    Reply
  14. Laverne says

    October 4, 2017 at 12:45 pm

    Easiest salsa dip of all: 1 C salsa and 1 8oz cube cream cheese in food processor. That’s it, fast and easy, delicious!!

    Reply
    • Karen says

      March 22, 2018 at 3:38 pm

      I’ve been making it that way also. So yummy

      Reply
  15. ann says

    September 23, 2017 at 9:46 am

    I make mine with homemade salsa fresca (pico de gallo), full-fat Mexican crema, fresh cilantro, serranos, lime juice, some coarsely ground black pepper, green onion, garlic chives. It comes out a wee bit chunky but not too much and not watery if I make the salsa fresca ahead of time so the salt can draw water out of the vegetables. Just drain but save the liquid; it’s great in a Bloody Mary or Bloody Maria. I prefer cilantro but if I decide to use dill or basil, I make a separate batch. I live in New Mexico (we’re almost neighbors) and not everyone around here likes dill in salsa. Basil is a great addition alone or with the cilantro. Grated cheese may or may not make it in; that depends on my mood. The fresh garlic chives really work well, adding a nice garlic flavor without leaving people with garlic breath. Lol! This can be used as a baked potato topping, sandwich spread, toast topping, with eggs, fish, etc. It works well as a potato chip dip, too! Thank you for sharing this. I know you like quick and easy but I have not found any jarred salsas, not even the ones from Mexico, to my liking. There is a Latin market close to me that makes amazing fresh salsas in-house. I will get those from time to time maybe doctoring them a bit. They even have samples so you can try before you buy! They usually have at least 6-8 authentic Mexican salsas, some with habanero (my fave) and most like something you’d find South of the Border. I’m sure they have some good Latin/Mexican markets in Austin. Again thanks!!! Sorry I’m so long-winded! :D

    Reply
  16. Gina says

    May 4, 2017 at 3:39 pm

    Hi, do you think this can be made tonight for a party tomorrow? Or will it get too watery?

    Reply
    • Andi Gleeson says

      May 5, 2017 at 9:19 am

      I’m sorry I didn’t get to this question in time, Gina! Did you end up making it ahead? I think it would be fine!

      Reply
  17. Lynne says

    February 19, 2017 at 10:24 am

    This is AMAZING. Made for potluck tonight but of course had to try it out. Hope I have ever enough left for the potluck. Lol

    Reply
  18. Tanika says

    February 2, 2017 at 6:22 pm

    I am making this as we speak! I can’t wait. Do you drain the salsa or do you just dump it all in? I was worried about it being too much liquid.

    Thanks!

    Reply
    • Andi Gleeson says

      February 5, 2017 at 8:33 am

      Hi! So sorry I didn’t see this sooner, but I’m sure it turned out fine either way. Since it’s not that much salsa, it shouldn’t be too much liquid.

      Reply
  19. Carol says

    February 1, 2017 at 11:25 am

    I love this dip! It’s big hit at our house. I use Pace Chunky Salsa, medium heat, and Kraft shredded 4 cheese Mexican. I add a little cayenne for a touch more heat.

    Reply
    • Andi Gleeson says

      February 5, 2017 at 8:44 am

      Sounds great, Carol! I’m always a fan of extra heat in my recipes :)

      Reply
  20. Rae says

    December 3, 2016 at 5:54 pm

    Sounds delicious! Just curious what kind of Mexican cheese do u recommend? There are many to choose from. Thanks

    Reply
    • Andi Gleeson says

      December 4, 2016 at 9:28 am

      Hi, Rae! I buy the pre-shredded cheese that is literally called “Mexican Cheese Blend” or something like that. I also sometimes get colby jack. The finely shredded cheese mixes in better than the more coarsely shredded, but either one works. Thank you!!

      Reply
  21. Jessica says

    November 28, 2016 at 6:30 pm

    This was delicious! We loved it! I cut the dill in half since we’re not big dill lovers. It was perfect! Thank you for sharing!

    Reply
  22. Jamie says

    October 29, 2016 at 2:38 pm

    Could you put this dip in a mold or would it be too loose to hold a shape? I have a fun “brain” mold for Halloween I would like to use for a dip.

    Reply
    • Andi Gleeson says

      October 29, 2016 at 5:24 pm

      Hi! This dip wouldn’t work for that since it has the consistency of sour cream. Do you like cream cheese and smoked salmon? If so, I think this would do well in a mold: https://wearychef.com/smoked-salmon-cream-cheese-dip/

      Happy Halloween! :)

      Reply
  23. Jean says

    March 8, 2016 at 2:22 pm

    This dip and your buffalo chicken fajitas have become my new obsession!

    Reply
    • Andi Gleeson says

      March 12, 2016 at 9:08 pm

      Oh, that makes me so happy to hear, Jean. Thank you!!

      Reply
  24. Sandy bucKley says

    March 7, 2016 at 6:37 am

    When you say Mexican cheese are you talking about quest fresco type cheese or Monterey Jack with jalapeños? Thanks

    Reply
    • Andi Gleeson says

      March 8, 2016 at 10:29 am

      Hi, Sandy! I’m talking about shredded Mexican cheese that you find in the bags with shredded mozzarella and cheddar. It’s usually a blend of Monterey Jack, cheddar, and a couple others.

      Reply
  25. sharon says

    January 30, 2016 at 12:46 pm

    why is there writing all over the reciepe when I go to write it down or when I try to print it ex. the sushi sandwiches I can’t see the ingrients at all

    Reply
    • Andi Gleeson says

      January 30, 2016 at 7:13 pm

      Hi, Sharon. I haven’t seen this problem before, but I would love to help you troubleshoot it. Do you know how to take a screenshot that you could email me to [email protected]? On a Mac, you can hold down cmd-shift-3 or on Windows you can hold alt-prscrn to copy a screenshot that you can paste into an email. I’m sorry you are having trouble, but I’m sure I can get it straightened out. Thank you!

      Reply
  26. Ashley says

    December 18, 2015 at 7:28 pm

    Can I bake this? Chuck some extra cheese on top and throw it in the oven?

    Reply
    • Andi Gleeson says

      December 18, 2015 at 11:55 pm

      Hi! I wouldn’t recommend baking it because I don’t think the sour cream would give you a good result. If you’re looking for a hot Mexican dip, I would try this instead! https://wearychef.com/creamy-mexican-dip/ Thanks, Ashley :)

      Reply
  27. Yvon says

    November 28, 2015 at 3:58 pm

    Could not find recipe for Mexican dip. ????

    Reply
    • Andi Gleeson says

      November 29, 2015 at 4:23 pm

      Here you go: https://wearychef.com/easy-mexican-sour-cream-dip/2/ Thanks!

      Reply
  28. Shannon says

    November 26, 2014 at 6:51 am

    What a great idea for a dip, nice and easy! I can’t wait to try it. I would love for you to check out my blog and offer any suggestions or comments (I have some great dip recipes!)http://shansthecollegecookbook.blogspot.com

    Reply
    • Andi says

      November 27, 2014 at 10:55 pm

      Thank you so much, Shannon! You’ve got some great recipes on your blog, and I love your background and colors. My suggestions for now would be to use a recipe plugin (I used Easy Recipe, but not sure what’s available for Blogger) and to take photos in natural light whenever possible. I know how inconvenient it is to shoot in natural light if you are cooking after dark or don’t have a window available! It does make a huge difference though. I often take photos of leftovers the next day. Keep up the good work, and email me if you have more questions!

      Reply
      • Shannon says

        November 28, 2014 at 8:40 am

        Thank you so much for the awesome tips, they are really helpful!!!

        Reply
        • Andi says

          December 1, 2014 at 9:54 am

          You’re welcome! I’m happy to help you more if you’d like. Just email me with your questions!

          Reply
  29. Sharon says

    September 6, 2014 at 11:59 am

    I made this but added some Tabasco for a bit more kick. Taking it to a party tonight.
    Will let you know how it goes! Thanks and yes, it was super easy..

    Reply
    • Andi says

      September 7, 2014 at 9:01 am

      There is always room for Tabasco if you ask me! I love spicy food. Hope the dip was a hit at your party! Thanks, Sharon :)

      Reply
  30. Carol at Wild Goose Tea says

    March 11, 2014 at 10:11 am

    I love going for dinner to friends and family who have appetizers prior to dinner. Notice that is plural. It seems I am in such a swirl to get dinner ready—plus I like to set a fancy table—that appetizers are left standing at the bus stop. I try to get one prepared, but inevitably someone (s) have a dislike or allergy or who knows what about it. Having a choice is of course the answer. But I feel righteous to have even one.
    Now this is really really easy. Choices—yay!

    Reply
    • Andi says

      March 11, 2014 at 8:31 pm

      Hi, Carol! This comment made me laugh so hard! I’m the same way: I love having an appetizer(s) before dinner, but if people are coming to my house, they are lucky to get a cheese plate before the main event. This dip is so easy though, there’s no excuse not to mix it up to hold off hungry people. I hope you like it if you get a chance to try it. Thanks a lot for stopping by :)

      Reply
  31. Angela @ The Southern Fried Bride says

    February 14, 2014 at 2:58 pm

    So pleased to connect with you and your blog through SITS! Thank you for sharing inspiration in this post.

    #SITSblogging

    Reply
    • Andi says

      February 14, 2014 at 10:31 pm

      Thank you for your visit, Angela! Nice to connect with you too :)

      Reply
  32. Jenny Robinson says

    February 7, 2014 at 4:50 pm

    Made this today for my son’s class party and wanted to tell you what a hit it was! Absolutely delicious!

    Reply
    • Andi says

      February 7, 2014 at 10:41 pm

      Hi, Jenny. Thank you so much for this comment! I am really glad you guys liked the dip. I’ve had a rough week, and this really made my day. Thanks, and have a nice weekend :)

      Reply
  33. Liz says

    January 27, 2014 at 1:25 pm

    Easy and it sounds good. Thank you and have a Happy Monday!

    Reply
  34. victoria schwartz says

    January 26, 2014 at 5:13 am

    Could I substitute plain yogurt for the sour cream? Trying to find a healthy alternative with a little protein?! Plus, I just made some yogurt and don’t have sour cream :)).

    Please let me know.

    Thanks!
    victoria

    Reply
    • Andi says

      January 26, 2014 at 8:08 am

      Hi, Victoria. Yes, yogurt will be perfect in this recipe. I’m so impressed that you made your own! I hope you enjoy the dip, and thanks so much for your visit.

      Reply
  35. Xena says

    January 6, 2014 at 11:34 pm

    Hi. Can I substitute cream cheese instead of sour cream? Thanks

    Reply
    • Andi says

      January 7, 2014 at 1:15 pm

      Hi, Xena. You could try cream cheese, but since it’s much thicker and richer, it would change the dip a lot. You would probably need to soften it at room temperature and maybe double the salsa to make it soft enough to dip. If you are looking for a cream cheese Mexican dip, you might like this one better: https://wearychef.com/creamy-mexican-dip/

      Reply
      • Laverne says

        October 4, 2017 at 12:42 pm

        Easiest dip: 1 C salsa and 1 8oz cream cheese in Cuisinart. Delicious!!

        Reply
  36. [email protected] says

    December 30, 2013 at 7:27 pm

    I love this, Andi! Thanks for sharing at Marvelous Mondays! Have a happy new year!

    Reply
    • Andi says

      December 30, 2013 at 9:07 pm

      Thanks, Julie! It’s really simple, but sometimes those recipes are the best :)

      Reply
  37. Gloria Phillips says

    December 29, 2013 at 7:55 pm

    I love how easy this dip is…everything is already in the kitchen! No need to make a special trip to the store….although, my grocery store people see me every single day. (Sometimes, 3 times a day. Yes, it’s bad.) Love dip when it’s entertaining the peeps. Pinning this recipe, for sure! (Besides, it’s my fave flavor!)

    Reply
    • Andi says

      December 30, 2013 at 9:08 pm

      Thanks, Gloria! I’m a regular at my grocery store too, but I try to keep it to once a day ;) Sometimes it’s so great to have a recipe with kitchen staples so you can get a snack fix with what you have on hand!

      Reply
  38. Winnie says

    December 29, 2013 at 12:46 am

    It’s a wonderful dip for ay occasion!

    Reply
    • Andi says

      December 29, 2013 at 6:45 pm

      Thanks, Winnie!

      Reply
  39. Liz says

    December 26, 2013 at 1:11 pm

    another Andi dip–yay! Like the simplicity. Speaking of, do you have a good recipe for a DIY Ranch dip/dressing? I hate buying those packets, but haven’t convinced my oldest–who loves the stuff–that my versions are better. She has given thumbs-down to every recipe I’ve tried so far. Betting if anyone can make her happy, it would be you :-D Do you have a tried-and-true? Maybe even this one without the salsa and cheese? Please advise…

    Reply
    • Andi says

      December 26, 2013 at 10:11 pm

      Hi, Liz! I think the trick to replicating the Ranch packets is using powdered buttermilk. I got some just for that purpose, but I left it out of this recipe since there were enough other flavors going on. Give this version a try: http://www.gimmesomeoven.com/homemade-ranch-seasoning-mix/.

      I hope you had a nice Christmas!

      Reply
  40. Jen @ Yummy Healthy Easy says

    December 25, 2013 at 10:03 am

    YUM!!!! I’ll be making this for sure, Andi!! It looks so yummy and easy! Pinning!

    Reply
    • Andi says

      December 25, 2013 at 11:37 am

      Thank you, Jen! I am glad I took it to a party yesterday or I would have eaten the whole bowl myself ;) Merry Christmas, my friend!

      Reply
      • Margaret says

        February 14, 2014 at 4:55 pm

        What Mexican cheese did you use? Thanks

        Reply
        • Andi says

          February 14, 2014 at 4:58 pm

          Hi, Margaret. I just used pre-shredded cheese labeled as “Mexican Blend.” Hope that helps, and thanks for your question!

          Reply

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