This salsa and sour cream dip is the ultimate last-minute, low-effort solution. It uses just two ingredients—sour cream and salsa—mixed together in about five minutes. If you can stir, you can make it. I bring this when I need a quick dip, and every time people assume it took more effort than it did.
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I enjoy a good dip and have a few favorites. Between my beef and bean dip and roasted garlic cashew dip, it’s sometimes hard to choose. But when you want something fast and dependable, this sour cream salsa dip is hard to beat.
Just salsa. Just sour cream. Mix. Serve.
If an easier dip exists, I haven’t found it.
I tested the recipe with different salsas and sour creams. Here’s what I learned:
- Most store-bought salsas work well;
- Thinner salsas make a thinner dip, but it’s still tasty;
- Full-fat sour cream gives a richer, creamier result, though low-fat works too.
Grab these two ingredients
(Full ingredient amounts and measurements are provided in the recipe card below.)
How to make a creamy salsa dip
(See the recipe card at the end of this post for full written instructions.)
What to serve with this mild salsa dip
My family usually reaches for tortilla chips, but the dip pairs well with many foods, including:
- chips and crackers (nachos are especially good),
- bread such as garlic or cheese bread (regular or gluten-free),
- fresh cut vegetables like carrot sticks or celery,
- or use it as a creamy salsa dressing—try it on a nacho-style salad.
⭐️ If you make this easy sour cream and salsa dip, please leave a star rating and share how it turned out in the comments below!
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2 Ingredient Salsa Sour Cream Dip
Equipment
-
Measuring cups
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Medium bowl
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Whisk or mixing utensil
Ingredients
- 1 cup sour cream full fat recommended
- ½ cup mild salsa smooth or chunky
Instructions
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Measure the sour cream and salsa into a medium bowl.
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Whisk or stir until fully combined and smooth.
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Serve immediately, or store in an airtight container in the refrigerator for up to 3 days.
Notes
- Either smooth or chunky salsas work; thinner or more liquid salsas produce a thinner dip. Pico de gallo is not recommended for this recipe.
- Optionally season with salt and pepper to taste. Consider how salty the dippers are—salty chips may make extra salt unnecessary.
- Use medium or hot salsa to increase the heat level.
- Full-fat sour cream yields the creamiest dip, but low-fat sour cream is an acceptable substitute.
- Adjust the batch size using a 2:1 ratio—two parts sour cream to one part salsa—to increase or decrease the yield.
- For a creamier result, add a bit more sour cream; for a thinner dip, add a touch more salsa.
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