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Kelly the Kitchen Kop

An Easy Dip with Cream Cheese For Any Craving (One Tasty Option: BLT Dip)

June 2, 2019 22 Comments

*Amazon or other affiliate links may be included, see full disclosure after the post. I'm not a medical professional, so use anything you read here only as a starting point for your own research.

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Easy Dip with Cream Cheese

If you're like me, you love a good easy dip with cream cheese for the base, no matter what the other ingredients are.  The other night a few girlfriends got together for some wine and chick-chat after the kids were in bed, so I pulled together a couple of these dips really quickly and they were a hit!

Here's the base:

Print Recipe

Versatile and Easy Dip with Cream Cheese for any Craving

Make sure to check out all the different variations below!
Author: Kelly the Kitchen Kop

Ingredients

  • Garlic, fresh minced is best (or garlic powder), about 4 cloves or however many you'd like
  • About 1/4-1/2 an onion, chopped small (or about 4 green onions chopped, or you could just use onion powder or dried onion)
  • Sea salt and possibly pepper too, depending on your tastes and which dip you're making — if it tastes blah, that almost always means it needs more salt
  • 8 ounces cream cheese , softened. Organic is best, or this homemade yogurt cheese if you have it on-hand--it tastes similar and has probiotics too!
  • About 2 cups sour cream , more or less is fine – the less you use, the thicker the dip; the more you use, the creamier the dip
  • Optional: Various herbs like parsley, oregano, more garlic powder, etc., depending on which dip you're making
  • Real cream (whipping cream) if you want it a little lighter if you're dipping potato chips or something that breaks easily.

Instructions

  • Mix the above together and add in the following options below, depending on which variation sounds good to you.  You can use a hand mixer to get it extra smooth if you'd like. If you add extra cream to make it lighter, just add more herbs, salt and pepper to make sure it's tasty!

Now take that easy dip with cream cheese and use any of these variations to make the following dips…

Keep in mind everything is optional and up to you or your family's personal tastes!

Easy Dip

Jalapeno Dip:

  • The base recipe above, plus…
  • 2 Tomatoes, chopped small
  • 4-6 Jalapenos, chopped small – I like to leave some of the insides intact as I'm cleaning them out so the dip will have more of a bite
  • To really throw off your taste-buds, add some chopped pineapple!

Salsa Dip:

  • The base recipe above, plus…
  • Just add a few dollops of your favorite salsa and stir

Ham & Cheese Dip:

  • The base recipe above, plus…
  • Sliced ham, however much you want in there
  • 4-6 Green onions, chopped small
  • Shredded cheddar cheese

Cucumber Dip:

  • The base recipe above, plus…
  • Grated or chopped cucumbers
  • (Homemade potato chips are especially good with this dip!)

BLT Dip:

Easy Dip with Cream Cheese

  • The base recipe above, plus…
  • 1/2 cup mayo (try my easy 5-minute homemade mayo!)
  • A pint or so of cherry tomatoes, sliced into halves or quarters — stirred in or on top
  • About 8 slices crumbled bacon — stirred in or on top
  • About 3/4 c. shredded cheddar cheese — stirred in or on top
  • Shredded lettuce on top

Easy Dip with Cream Cheese

Greek Dip:

  • The base recipe above, plus…
  • Chopped tomatoes
  • Feta cheese
  • Black olives
  • Green onion, chopped
  • Here's a similar recipe I posted:  Garlic Feta Cheese Dip Recipe (Tzatziki Dip!)

Crab Dip:

  • The base recipe above, plus…  (You'll may want to omit the garlic and onion from this one)
  • Shredded fresh crab meat if at all possible (Canned has nasty preservatives)
  • A few squirts of organic ketchup (to avoid the high fructose corn syrup), to your taste

Reader suggestions from the comments:

  • Just add sundried tomatoes, yum!
  • Stir in some pesto, another yum!
  • Fresh dill also adds a delicious flavor

Ideas for dippers if you want to avoid store-bought crackers/chips:

  • Homemade pita chips –> Scroll down at this recipe:  Easy Pita Dip w/ Feta Cheese
  • Pita bread
  • Homemade ‘Snackers' just like at Olga's Kitchen
  • Homemade potato chips
  • Einkorn crackers
  • Homemade sourdough crackers
  • Organic tortilla chips

Low-carb/grain-free dippers:

  • Celery sticks
  • Pepper slices
  • Cucumber slices
  • These are store-bought but worth it and only ONE low-carb ingredient:  parmesan cheese whisps!  Get them for a good price at Costco!

Can you think of more ideas or variations?  If so, comment below and I may add some of them to this post!

***Also, if you make any of these dips, would you send me a picture to post by each recipe?  I've only been blogging for a few years, so apparently that's not long enough to have a BRAIN in my head and remember to snap some pictures before pigging out.

More related posts:

  • Stephan’s Cucumber Garlic Radish Dip
  • Easy peanut butter dip recipe
  • Jeanne’s Fiesta Cheese Dip
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Comments

  1. Nancy Harmon says

    June 13, 2017 at 8:57 PM

    Yummy!

    Reply
  2. Olga says

    January 17, 2013 at 4:46 PM

    Have you ever tried Greek yogurt instead of the sour cream? Of course homemake with raw milk would be best.

    Reply
    • KitchenKop says

      January 17, 2013 at 9:38 PM

      Nope, but I’m sure it would be good, and better for us, too!

      Reply
  3. Nikki says

    December 5, 2011 at 5:35 PM

    How about some cinnamon, or maybe a tablespoon or two of pumpkin to dip fruit pieces into? Or what if you added peanut butter or almond butter….creamy peanut butter dip (I’m not sure if PB is GAPS-friendly, I’m sorry if it isnt….almond butter instead! 🙂 )

    Reply
  4. Tiffani Beckman says

    July 13, 2011 at 10:13 AM

    I’ve had it in the fridge for about 2 months and the original is still good. Although I would assume it is good for years if you keep using the newer stuff to culture your next batch. I love that the sour cream and cream cheese dont go bad in the fridge too – they just get a little more “bite” as the cultures keep going : )

    Btw – love your blog : ) I share your link often on Facebook and my WAPF groups!

    Reply
  5. Tiffani Beckman says

    July 12, 2011 at 4:28 PM

    I didn’t use to make my own sour cream and cream cheese – until I discovered Fil Mojk culture from Cultures for Health. They are so SO easy to make, I have several jars at once 🙂

    Sour cream – coat an empty jar with a little FM culture, pour in pasteurized half and half, cover with a towel and sit on your counter for 2 days. Then it is done.

    Cream cheese – do the same thing with raw cream. In 2 days, done. Strain off the whey overnight and you have dense creamy cream cheese.

    So easy and delicious – and the culture is self perpetuating so you only need it once!! I’ve shared this with friends and they are amazed how easy it is!

    Reply
    • KitchenKop says

      July 12, 2011 at 11:32 PM

      I am SO doing this! How long does the culture keep in your frig?

      Reply
  6. Rivki Locker (Ordinary Blogger) says

    July 10, 2011 at 5:17 PM

    What a great formula. I especially like the greek variety. I can just taste that Feta!

    Reply
  7. Melissa @ Dyno-mom says

    July 9, 2011 at 10:33 AM

    I make a seasoned salt with equal parts salt, cracked pepper, garlic and cumin. Use this to salt the basic cheese and sour cream mixture and add some freshly grated parma. You can add some red pepper flakes for punch!

    Reply
  8. Judy says

    July 9, 2011 at 8:02 AM

    I have been making this dip for years. It’s a must at all family outings. 8 oz. cream cheese, 1/2 tsp. chopped onion, dissolve 2 cubes or 1 tbls. beef bouillon in 1/4 cup water. Blend everything together. We eat it with potato chips.

    Reply
  9. Emily @ButterBeliever says

    July 9, 2011 at 1:10 AM

    Ahh… the BLT and the crab variations are calling me…that sounds amazing. And, um, fried cheese? I need that right this instant. Just slice and fry?? In coconut oil maybe?

    Reply
    • KitchenKop says

      July 9, 2011 at 1:13 AM

      No need for extra oil, just slice and fry, so simple and yummy. I sometimes flip it once. Others bake it into cheese “chips”. 🙂

      Reply
      • Emily @ButterBeliever says

        July 10, 2011 at 1:51 AM

        Ooh, that’s simple enough! Kinda forgot that cheese is pretty oily all on its own. I’ll have to give this a try! Thanks, Kelly! 🙂

        Reply
  10. KitchenKop says

    July 8, 2011 at 4:52 PM

    I just added a few of all of your suggestions to the post, keep ’em coming! 🙂

    Reply
  11. Sigrid Rogowski says

    July 8, 2011 at 4:34 PM

    That is a mighty good recipe,thanks a bunch.Have a great weekend.

    Reply
  12. Jen says

    July 8, 2011 at 4:28 PM

    Thanks for all these options! My baby is on the raw milk formula, and I have tons of homemade cream cheese from making whey. Ususally I season it up with sea salt, pepper, garlic powder, onion powder and a dried herb (tarragon, oregano, basil, etc.) to eat on crackers. We love it like this, but appreciate more ideas. 🙂

    Reply
  13. ValerieH says

    July 8, 2011 at 12:16 PM

    @CatJB Absolutely right! Just sundried tomatoes are enough to make an awesome dip.
    Another easy idea is pesto/cream cheese/sour cream. When I can, I make pesto and freeze it but it is available in jars at the store. I like fresh dill/green onion combination. Cucumbers would be awesome in that too. It screams for potato chips, though. It would be fabulous on a baked potato or in fauxtatoes. (low carb mashed cauliflower)

    I’m getting together tonight with my girlfriends. We call it the Progressive Parenting Group. 😀 The appetizer I’m bringing is meatballs with a piece of pickle inside. I’m thinking of also bringing kale chips. I garden AND I joined a CSA this year. I’m drowning in too many greens and green onions. I’m trying to get the kids to eat cooked greens but it is a very new food (even to me). We’re having it more often than I care for. I ran out of bacon and ham to flavor them. This time I used chicken fat, chicken drippings, and dried mushrooms. Of course I used lots of green onions too. It was pretty good.

    Reply
    • KitchenKop says

      July 8, 2011 at 4:49 PM

      Meatballs with a pickle inside really? That’s a new one for me!!

      Kelly

      Reply
  14. GinnyV says

    July 8, 2011 at 11:16 AM

    I love all the variations you’ve come up with! I’ve made something similar using Wild Salmon in those little pouches, but never thought to add anything else.

    Reply
  15. CatJB says

    July 8, 2011 at 7:02 AM

    Yummm!! I made a tasty dip the other day, just cream cheese and sun dried tomatoes blended together. Soooo good!

    Reply
  16. Karen Ferguson says

    July 8, 2011 at 3:45 AM

    wow…it’s almost 1 a.m. and you made my mouth water, although I had plenty to eat at dinner!!! Without question, you are a master in the kitchen…and a healthy one at that!!!!!

    Bravo.
    Hugs.
    Karen in CA

    Reply
    • Kelly the Kitchen Kop says

      July 8, 2011 at 8:08 AM

      Now there’s something I’ve never been called before, mostly I just stumble through in the kitchen!! 🙂

      Reply

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