Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
US Customary
Metric
Smaller
Normal
Larger
Print
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
minutes
Resting time
30
minutes
minutes
Total Time
10
minutes
minutes
Servings
24
Calories
57
kcal
Author
Katherine Peters
Ingredients
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
US Customary
-
Metric
Instructions
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.
Nutrition
Calories:
57
kcal
|
Carbohydrates:
0.01
g
|
Protein:
1
g
|
Fat:
5
g
|
Saturated Fat:
3
g
|
Cholesterol:
16
mg
|
Sodium:
99
mg
|
Potassium:
34
mg
|
Fiber:
0
g
|
Sugar:
0
g
|
Vitamin A:
220
IU
|
Vitamin C:
1.7
mg
|
Calcium:
48
mg
|
Iron:
0.2
mg