Small image of a crudite platter for the recipe card

Creamy Mexican Dip

You love the bright, south of the border flavors in this creamy Mexican dip. So good on crudites, low carb crackers, or sliced of chicken breast!
Course Appetizer
Cuisine Tex-Mex
Keyword cheesy, cilantro, creamy, cumin, spicy
Prep Time 10 minutes
Resting time 30 minutes
Total Time 10 minutes
Servings 24
Calories 57kcal
Author Marye


  • 8 ounces cream cheese room temperature
  • 1/4 cup sour cream
  • 1/4 cup chunky salsa spicy
  • 4 ounces canned green chiles
  • 1/2 teaspoon cumin
  • 1 cup shredded Mexican mix cheese divided use
  • 1/4 cup cilantro chopped fine
  • Cracked pepper
  • Lime


  • Beat the cream cheese and sour cream together until well blended and smooth.
  • Stir in the salsa, chiles, cumin, 3/4 cup of the cheese, and the cilantro.
  • Blend well.
  • Spoon into serving bowl.
  • Cut the lime in half and squeeze over the top if desired.
  • Sprinkle with remaining cheese, cracked pepper, and more cilantro if desired.
  • Let stand for 30 minutes for the flavors to blend.


Calories: 57kcal | Carbohydrates: 0.01g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 99mg | Potassium: 34mg | Fiber: 0g | Sugar: 0g | Vitamin A: 220IU | Vitamin C: 1.7mg | Calcium: 48mg | Iron: 0.2mg