This incredibly flavorful cream cheese dip is easy to mix by hand. It's ready in about ten minutes!
Smoked paprika and bacon bits give it a wonderfully smoky flavor. Chives are an optional—and delicious—addition.
This delicious dip makes an excellent appetizer or snack. It's one of the best tools in my arsenal to entice picky eaters to eat their vegetables!
Some dips, like this pizza dip, are fairly complex and require baking in the oven, but this one is super easy and literally ready in ten minutes. Pimento cheese is another excellent option if you want something quick.
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Ingredients
You'll only need a few simple ingredients to make this dip. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Cream cheese: Use a block of cream cheese and not a tub of "cream cheese spread."
- 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.
- 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 more spicy 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, as shown in the photo below. I wouldn't buy chives specifically for this recipe, but I recommend using them if you have them on hand.
Instructions
The detailed instructions for making this dip are listed in the recipe card below. Here's an overview of the steps:
Soften the cream cheese in the microwave for about 10 seconds per side. You want it to be very soft so that it will be easy to mix by hand. Place the softened cream cheese in a medium 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 thick and lovely it is.
Expert Tips
- Since we don't heat the dip and melt the cheddar, it's best to use finely shredded cheese. I tried a coarsely shredded cheese and found that it interfered with the smooth mouthfeel of the dip.
- This dip is excellent 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.
Recipe FAQs
I've tried that, and I can't recommend it. Greek yogurt has less fat and more tang. This dip is tastier when it's made with sour cream.
There's no need for added salt. The existing ingredients add plenty of saltiness. But you can always taste and decide for yourself.
I serve it 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 in a 350°F oven. I've tried both versions. I prefer the cold one, but the warm dip is excellent, too.
Serving Suggestions
Fresh-cut veggies make the perfect vehicle for scooping up dips. I serve them with this cream cheese 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 florets, cauliflower florets, 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:
It also makes a great sandwich spread - try 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:
Storing Leftovers
You can keep the leftovers in the fridge, in an airtight container, for up to 5 days. I keep them in a glass food storage container like this one:
This dip is 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.
More Dip Recipes
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Recipe Card
10-Minute Cream Cheese Dip
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
- â…› 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.
Video
Notes
- Use a block of cream cheese, not a tub of cream cheese spread.
- Since we won't heat the dip and melt the cheddar, it's best to use finely shredded cheese.
- The dip is excellent 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 the fridge, in an airtight container, 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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Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
Deb
I used a tub of cream cheese (the one by Tillamook) and it worked perfectly! My guests raved about this dip. Thank you!
Vered DeLeeuw
Thanks for the feedback, Deb! Good to know this recipe works with a tub of cream cheese. Glad your guests enjoyed it!