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.
You only need 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, follow this recipe closely. But, no matter which outcome you’re here for, you’ll be ready for dipping in five minutes!
Everybody Just Loves the Sour Cream Dip
Do you need a quick appetizer that will 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 it is actually to make.
Moreover, I usually have all the ingredients to whip up a bowl of this dip at any given time. This was great for any situation with unexpected guests or kids saying, “Mom! I’m hungry!” (One of my kids says that approximately every 15 minutes.)
You might also have all the ingredients for this easy Mexican dip in your kitchen right now. 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.
History
Peggy Shoop, a resident of Grapevine, Texas, modified a meal in 1982 that changed the course of party food history. She modified a Southern Living dish for a dip by adding black beans and jalapenos in addition to the sour cream, guacamole, salsa, and cheese. A classic recipe was created. This sour cream dip from Mexico is spicy, creamy, and extremely addictive. They use cheddar cheese, sour cream, parsley, garlic powder, and taco seasoning to make it. For the ideal party snack, serve with Fritos or tortilla chips.
In the past, skimmed milk cream was allowed to ferment at a moderate temperature to create sour cream. It can also be made by souring pasteurized cream with a bacterial culture that produces acid. The bacteria that emerged during fermentation made the cream more thickened and acidic, storing it naturally.
Serve this cheesy, cool, and creamy chip dip to your family and friends at get-togethers, holidays, and other fun events, along with spinach dip, fresh herb cream cheese dip, and this absolutely delicious sour cream dip. Once you’ve tried it, you’ll undoubtedly cook this simple dip recipe again and again! It boasts delectable Mexican flavors and light heat.
Ingredients Needed
Despite just requiring five ordinary ingredients that you probably already have in your cupboard, this Mexican sour cream dip recipe is incredibly tasty. What you’ll need is as follows:
Sour cream: This dip’s base provides richness and a tasty flavor. You can replace all or some of the sour cream with Greek yogurt, but the dip will get hotter.
Parsley: It can improve the taste of tomato sauces, stews, and soups. Additionally, it is frequently used with other herbs in dishes with an Italian influence. Additionally, fresh parsley is fantastic in homemade marinades, salad dressings, and seafood dishes.
Dried dill: Fresh and aromatic, it smells like parsley, cannabis, & fennel. Compared to fresh dill, its anise taste is less overt. You can flavor salad dressings, egg dishes, and all types of fowl with dried dill. Garlic powder is a spice that is made from dehydrated garlic and is added to food to enhance flavor. So, garlic is dried and dehydrated to make garlic powder, which is used in industrial equipment or home appliances, depending on the volume of production. Garlic powder is a common component of the spice mix.
Onion powder: The most popular seasoning ingredient is ground onion. It is commonly used as seasoned salt and spice mixes.
Red Salsa: It is a kind of hot red sauce used in Mexican cooking. Red tomatoes, onion, garlic, chili, salt, and pepper are mashed together to taste
Shredded Mexican cheese: For this recipe, freshly grated cheese was utilized. Preservatives and anti-caking chemicals are often used to coat the bags of pre-shredded cheese at the supermarket.
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 as my vegetables when I’m dipping. Plus, salsa has tomatoes, right?
Give this easy dip a try; I think it will become a fast favorite at your house.
| Prep Time | 2 minutes |
| Servings |
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- 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
Ingredients
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- Stir everything together except the chips.
- Dip the chips into this tasty concoction and enjoy!
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!
Benefits of Sour Cream Dip
- It improves bone and teeth protection. This dairy product, which is high in calcium and phosphorus, supports healthy bones and teeth.
- It helps in preventing a lack of vitamin B12. Sour cream’s high vitamin B12 content is one of its most significant health advantages.
- It Can Keep Your Eyes Healthy.
How to Use Leftover Sour Cream Dip?
Sour cream is added to meals as a condiment or is blended with other ingredients to make a dipping sauce. They use it in baking to assist enhance moisture levels over and above using milk, or useit in soups and sauces to help thicken and make them creamy.
A Healthy Dip for Your Vegetable Platter – Make a fast dip with your leftover sour cream and a pouch of ranch or French onion dressing, and enjoy it with vegetables or chips. If you want to avoid using store-bought dressing mixes, make your own.
In a Soup – Sour cream is a wonderful garnish for creamy vegetable soups and also lessen the chili’s spice.
As a Sandwich Spread – Instead of mayo, use sour cream on sandwiches. Especially in rich meats like roast beef or pulled pork which enhance its tangy flavor.
In Your Scrambled Eggs – A teaspoon of sour cream can enhance the richness and quality of eggs, whether it is for breakfast or dinner. While the eggs are frying, pour them in, or add a spoonful of cream just before serving the eggs.
Serving Suggestions
This dip is perfect with literally everything. Here are some serving suggestions.
- Tortilla chips
- Fritos
- Crackers
- Pita chips
- Raw veggies (carrot sticks, celery, or cucumber slices)
- Crusty bread or serve it in bread bowls.
- Scoop or Wrap in a sandwich!
How to Store Sour Cream Dip?
- Put the sour cream dip into a durable, clean, moisture-resistant plastic storage container or a bag. For Expansion, leave a 1-inch space at the top of the container or bag
- Cover the container with a tight-fitting cover. Before securing the closure, press down on the plastic freezer bag to expel all of the air.
- Make a label with the dip’s expiration date on it and affix it to the container or bag.
- You can keep the sour cream dip at 0 degrees Fahrenheit for up to two months. Before serving, defrost the cream in the fridge and whisk to get back its creamy consistency.
Recipe Notes
Refrigerate the excess sauce in an airtight container. It will keep good for 2 or 3 days, approximately. The fresh dip tastes better the day after you make it. All the flavors really get a chance to meld and marry together.
Nutritional Information
Per serving
| Calories | 302 kcal | Carbohydrates | 8 g |
| Protein | 12 g | Fat | 25 g |
| Saturated Fat | 14 g | Polyunsaturated Fat | 1g |
| Iron | 1mg | Sodium | 708 mg |
| Potassium | 186 mg | Fiber | 1g |
| Sugar | 4 g | Vitamin A | 1248IU |
| cholesterol | 76 mg | Calcium | 373 mg |
Happy Dipping!
Finally, tell us what you think about this recipe. I already know how easy to make it can be for almost everybody, as I first recommended it to some friends. So, share your opinion on 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!
Amber says
I used this as a layer in a Mexican layer dip (instead of salsa and sour cream). Amazing!
Isabel says
I’ve made this 4 times already as written. Soooo delicious!! THANKS FOR SHARING!
K-Mac says
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!
María says
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!!!!
María says
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!!!!
Tashaurie says
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!
Nona Y says
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
J. Dez says
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.
Amy says
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!!!
Nan says
I think it is better to make it the night before. The flavors seem to blend better.
Patricia A Hall-Whigham says
Making this for Christmas Eve tomorrow, sounds yummy!!!
Grammy says
I doubled the salsa (Tostitos mild), served with Frito Lay’s Scoops. Delicious!! Gone almost instantly!!
Kathy Barlean says
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!
Billy says
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!
Mary kay says
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!!
Laverne says
Easiest salsa dip of all: 1 C salsa and 1 8oz cube cream cheese in food processor. That’s it, fast and easy, delicious!!
Karen says
I’ve been making it that way also. So yummy
ann says
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
Gina says
Hi, do you think this can be made tonight for a party tomorrow? Or will it get too watery?
Andi Gleeson says
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!
Lynne says
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
Tanika says
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!
Andi Gleeson says
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.
Carol says
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.
Andi Gleeson says
Sounds great, Carol! I’m always a fan of extra heat in my recipes :)
Rae says
Sounds delicious! Just curious what kind of Mexican cheese do u recommend? There are many to choose from. Thanks
Andi Gleeson says
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!!
Jessica says
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!
Jamie says
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.
Andi Gleeson says
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.
Happy Halloween! :)
Jean says
This dip and your buffalo chicken fajitas have become my new obsession!
Andi Gleeson says
Oh, that makes me so happy to hear, Jean. Thank you!!
Sandy bucKley says
When you say Mexican cheese are you talking about quest fresco type cheese or Monterey Jack with jalapeños? Thanks
Andi Gleeson says
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.
sharon says
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
Andi Gleeson says
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!
Ashley says
Can I bake this? Chuck some extra cheese on top and throw it in the oven?
Andi Gleeson says
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! Thanks, Ashley :)
Yvon says
Could not find recipe for Mexican dip. ????
Andi Gleeson says
Here you go, check this article. Thanks!
Shannon says
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!)https://shansthecollegecookbook.blogspot.com
Andi says
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!
Shannon says
Thank you so much for the awesome tips, they are really helpful!!!
Andi says
You’re welcome! I’m happy to help you more if you’d like. Just email me with your questions!
Sharon says
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..
Andi says
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 :)
Carol at Wild Goose Tea says
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!
Andi says
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 :)
Angela @ The Southern Fried Bride says
So pleased to connect with you and your blog through SITS! Thank you for sharing inspiration in this post.
#SITSblogging
Andi says
Thank you for your visit, Angela! Nice to connect with you too :)
Jenny Robinson says
Made this today for my son’s class party and wanted to tell you what a hit it was! Absolutely delicious!
Andi says
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 :)
Liz says
Easy and it sounds good. Thank you and have a Happy Monday!
victoria schwartz says
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
Andi says
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.
Xena says
Hi. Can I substitute cream cheese instead of sour cream? Thanks
Andi says
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.
Laverne says
Easiest dip: 1 C salsa and 1 8oz cream cheese in Cuisinart. Delicious!!
[email protected] says
I love this, Andi! Thanks for sharing at Marvelous Mondays! Have a happy new year!
Andi says
Thanks, Julie! It’s really simple, but sometimes those recipes are the best :)
Gloria Phillips says
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!)
Andi says
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!
Winnie says
It’s a wonderful dip for ay occasion!
Andi says
Thanks, Winnie!
Liz says
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…
Andi says
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.
I hope you had a nice Christmas!
Jen @ Yummy Healthy Easy says
YUM!!!! I’ll be making this for sure, Andi!! It looks so yummy and easy! Pinning!
Andi says
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!
Margaret says
What Mexican cheese did you use? Thanks
Andi says
Hi, Margaret. I just used pre-shredded cheese labeled as “Mexican Blend.” Hope that helps, and thanks for your question!