This incredibly flavorful cream cheese dip is easy to mix by hand. It's ready in about ten minutes!
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 one is 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: I use plain cream cheese.
- Sour cream: I'm often asked if reduced-fat sour cream is OK. 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 sour cream!
- 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.
- Cheese: Shredded sharp cheddar adds texture and flavor.
- Bacon bits: These add a wonderful smoky flavor and saltiness.
Variations
- You can use half mayonnaise and half sour cream (½ cup each). I like this version because it adds richness and flavor to the dip.
- 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.
- Make it spicy with ½ teaspoon of cayenne pepper. My husband, a fan of spicy food, loves this version.
- Try a different cheese, such as Gouda or smoked Gouda. It's very similar to cheddar but has a slightly nutty flavor.
- Use chili powder instead of smoked paprika. This creates a spicier and less smoky flavor profile.
- You can use three minced garlic cloves instead of garlic powder. I often do that when I have fresh garlic on hand.
- ½ cup of chopped chives will add flavor and color to the dip.
- 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.
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 with a spoon or a rubber spatula. This will soften it further and aerate it, making it fluffy. Add the sour cream, Dijon mustard, and spices. Mix well. Add the shredded cheese and mix until thoroughly combined. This will take a couple of minutes.
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. I tried coarsely shredded cheese and found that it interfered with the smooth mouthfeel of the dip.
- 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.
- There's no need for added salt. The existing ingredients add plenty of saltiness. But you can always taste and decide for yourself.
- Storage: Store this dip in an airtight container 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 up dips. I serve them with this dip, and I also serve them with 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, as shown in this photo:
If you'd like to serve this dip with something other than vegetables, here are a few more options:
- Almond flour crackers
- Bacon chips
- Salami chips
- Eggplant chips
- Zucchini chips
- Pork rinds - as shown in the photo below:
Cream cheese 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, as shown here:
Recipe Card
10-Minute Cream Cheese Dip
Video
Ingredients
- 8 ounces cream cheese
- 1 cup sour cream - 8 ounces
- 1 tablespoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ⅛ teaspoon cayenne pepper
- 2 cups cheddar cheese - finely shredded
- ¼ cup bacon bits
Instructions
- Place the cream cheese on a microwave-safe plate. Soften it in the microwave, about 10 seconds per side. Place the softened cream cheese in a medium bowl. Using a spoon or a rubber spatula, mix it to further soften and make it fluffy.
- Add the sour cream, Dijon mustard, garlic powder, onion powder, smoked paprika, and cayenne pepper. Mix to combine.
- Mix in the shredded cheese and bacon bits.
- Serve immediately, or allow the dip to rest at room temperature for 30 minutes before serving.
Notes
- Since we won't heat the dip and melt the cheddar, it's best to use finely shredded cheese.
- The dip is delicious right after you make it, and you can serve it immediately. 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.
- You can keep the leftovers in an airtight container in the fridge for up to 5 days. Remove the portion you will use and let it stand at room temperature 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.
Nutrition per Serving
Save this Recipe!
We'll email this recipe to you, so you can come back to it later!
We will also add you to our weekly newsletter. Unsubscribe anytime. See healthyrecipesblogs.com/privacy/ to learn how we use your email.
Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Sharon says
thank you. I've just started keto with help from my Dietician and I've been struggling to come up with tasty food that fits my lifestyle. Finding your site is great. Appreciate the recipes you send through. Sharon Leitch Australia
Vered DeLeeuw says
You're very welcome, Sharon! I'm glad you enjoyed this dip and hope you'll find many more recipes you like on this website!
Aileen Harrison says
I have been trying all your recipes and they are fab and easy to follow
Vered DeLeeuw says
Wonderful! Thanks, Aileen.
JR says
Have you ever made this without the mustard or substituted with regular mustard? Also, what do you typically serve with this as the dippers? Thanks so much!
Vered DeLeeuw says
Hi!
Yes - you can skip the mustard or use regular mustard.
As for dippers, there are lots of options! Check out the "Serving Suggestions" section of the post that precedes the recipe card.
Rakhee says
Can this be refrigerated and given a log shape ?
Vered DeLeeuw says
Hi Rakhee,
I don't think so. The sour cream gives it a soft, spreadable consistency.
Terrance says
I added a half teaspoon of liquid smoke because I only had standard paprika, minced garlic, and Green onions. I substituted sour cream for Greek yogurt as I always do. This was delicious and it took less the ten minutes.
Vered DeLeeuw says
I'm so glad you enjoyed this recipe, Terrance! Thank you for sharing your yummy tweaks.