Easiest Dip EVER!

5 Apr

If you are like me, you enjoy hosting and attending gatherings with friends and family.  You might also be like me in that you sometimes wait until the very last minute to figure out what you want to bring to said party.  Well, think no more!!!  This recipe has been a staple of party and everyday life in my family as long as I can remember.  I have even been known to spread this on sandwiches instead of mayo or mustard and even add a little ranch dressing to it to make a southwestern-inspired dressing.

“What’s in this amazing, versatile dip?”, you ask.  Only TWO ingredients.  That’s right, two ingredients.  Didn’t hear the first two times?  TWO INGREDIENTS.  There…now that we’ve established this is a minimalist’s dream dip, I will also tell you that most of the time you probably have these two ingredients already in the fridge!

Let me make this disclaimer though: any salsa can be used, but I make no guarantees as to the quality of said salsas with this recipe.  We only ever had Pace Picante sauce at our house.  You know the stuff…”This stuff’s made in New York City…Get a rope!”  Pace is made in Texas and was invented, if you will, but a Texan.  So, they know their stuff.  Also, when looking for this at the grocery store, do NOT get salsa…you must get picante sauce to get the best results.

Now that we have that out of the way…the recipe:

Chip Dip

  • 1 carton of cream cheese (8oz)
  • 1/2 jar (more or less) of Pace Picante Mild Sauce

Mix the cream cheese and picante sauce in the mixer until well blended.  Now enjoy that bag of chips!

I have been lazy and purchased the whipped cream cheese, then I don’t have to use the mixer.  However, the consistency is much better if you buy a brick of cream cheese, let it soften and then use the mixer to blend it. As you can see above, mine is still a little chunky, but still delicious!

I like this with Frito’s Scoops best.  Although you can get all healthy and do the baked Tostito’s Scoops.  But, I like my dip a little thicker (less picante) and they just don’t seem to hold up to the dip as well.  Oh, and did you know…Frito’s Scoops are GLUTEN FREE!  So, this recipe would be good for just about anyone!


Notes: April Dawn Horton was born April 3, 1985 in Fort Worth, Texas.  She graduated from L.D. Bell High School in 2003.  April then went to UTA and earned her degree in Kinesiology.


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