Easy Cream Cheese Dip (Ready in 10 Minutes)

Name: Quick Cream Cheese Dip
Prep time: 10 min
Total time: 10 min
Ingredients: 8 ounces cream cheese; 1 cup sour cream (8 ounces); 1 tablespoon Dijon mustard; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon smoked paprika; 1/8 teaspoon cayenne pepper; 2 cups cheddar cheese (finely shredded); 1/4 cup bacon bits

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Make this rich, decadent cream cheese dip in just 10 minutes. Simple ingredients, big flavor - an easy appetizer or snack everyone loves.

This delicious dip is the perfect appetizer or snack and a great way to entice picky eaters to eat their vegetables. Some dips, like this pizza dip, are complex and require baking, but this cream cheese dip is super easy and ready in minutes. Smoked paprika and bacon bits give it a wonderfully smoky flavor, and the chives are an optional but delicious addition.

Ingredients

See the recipe card for exact measurements. Here are my comments on some of the ingredients.

Cream cheese and sour cream: I use the full-fat version of both.
Mustard: I use Dijon mustard. This thick and creamy French mustard adds tang and saltiness to the dip.
Spices: Garlic powder, onion powder, smoked paprika, and cayenne pepper. The cayenne doesn't make it spicy, but you can increase it to ½ teaspoon if you enjoy spicy food.
Cheese: Shredded sharp cheddar adds texture and flavor. Gouda or smoked Gouda is also excellent in this dip.
Bacon bits: Add a savory, smoky flavor.

Variations

You can use half mayonnaise and half sour cream (½ cup each) for added richness and flavor.
For a thicker, more textured dip, use two cups of shredded cheddar. For a thinner and creamier dip, use just one cup. After trying both versions, I prefer to use two cups.
Use chili powder instead of smoked paprika. This creates a spicier and less smoky flavor profile.
½ cup of chopped chives adds flavor and color to the dip.

Instructions

The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.

Place softened cream cheese in a bowl and stir it to make it fluffy. Add sour cream, Dijon mustard, and spices. Mix well. Add the shredded cheese and mix until thoroughly combined.

Adding shredded cheese to cream cheese dip.

Mix in the bacon bits.

That's it! The dip is ready. Serve it with fresh-cut veggies. You can see in the photo below how deliciously thick it is.

Recipe Tips

Since we don't heat the dip and melt the cheddar, it's best to use finely shredded cheese, not coarsely shredded.
This dip is delicious right after you make it. But if you have time to let it sit and rest at room temperature for 30 minutes, it will be even better because the flavors will have a chance to meld.
I find that there's no need for added salt, but you can taste and decide for yourself.

Recipe FAQs

Can I substitute fresh garlic for garlic powder?

Yes. You can use three minced garlic cloves instead of garlic powder. I often do that when I have fresh garlic on hand.

Is it OK to use reduced-fat sour cream?

It is, but it is not recommended. Full-fat ingredients provide the best flavor and texture. I'm also not a fan of using Greek yogurt in this recipe. I love the richness and flavor of real sour cream.

Can I serve it warm?

I serve this dip cold, but you can bake it and serve it as a hot dip. Bake it in a small 1-quart baking dish until the cheese is melted, about 20 minutes at 350°F.

How long can I store this dip? Can I freeze it?

Store this dip in an airtight container (as shown in the photo below) in the refrigerator for up to 5 days. It's best at room temperature, so remove the portion you will use and let it stand on the counter for 30 minutes before serving.

I don't recommend freezing this dip. Its texture won't survive freezing and thawing. It becomes watery after being thawed and is not as smooth and creamy as it should be.

Serving Suggestions

Fresh-cut veggies make the perfect vehicle for scooping dips. I serve them with this dip, as well as pizza dip, spinach artichoke dip, sour cream dip, and Greek yogurt dip. As you can see in the photos on this page, I often use broccoli, cauliflower, carrots, celery, and large cherry tomatoes.

Other veggie options include mini bell peppers, cucumber slices, and sugar snap peas. Sometimes, I halve a bell pepper and stuff the halves with this dip. If you'd like to serve this dip with something other than vegetables, you can use almond flour crackers, pork rinds, or salami chips.

This dip also makes a great sandwich spread - I like it with this almond flour bread. Sometimes, I use it to make lazy deviled eggs. I cook hard-boiled eggs, halve them, and top them with the dip.

The four photos below show just a few of my favorite ways to serve this delicious and versatile dip.