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.
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
Yes. You can use three minced garlic cloves instead of garlic powder. I often do that when I have fresh garlic on hand.
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.
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.
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.
Recipe Card
Quick 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.8 ounces cream cheese
- Add the sour cream, Dijon mustard, garlic powder, onion powder, smoked paprika, and cayenne pepper. Mix to combine.1 cup sour cream, 1 tablespoon Dijon mustard, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon smoked paprika, ⅛ teaspoon cayenne pepper
- Mix in the shredded cheese and bacon bits.2 cups cheddar cheese, ¼ cup bacon bits
- Serve immediately, or allow the dip to rest at room temperature for 30 minutes before serving.
Notes
- Seasonings, especially salt, are guidelines. Adjust to taste.
- 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
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended products are not guaranteed to be gluten-free. Nutrition info is approximate - please verify it. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Maria says
This turned out fantastic and everyone loved it. I made the thinner version with less grated cheese so it could be used with the veggies as well as crackers and taco chips.
Vered DeLeeuw says
Thank you so much for making this recipe and sharing your feedback, Maria! I'm so glad everyone enjoyed this dip.