Easy Mexican Sour Cream Dip

It doesn’t get any easier than this Mexican Sour Cream Dip recipe. Get ‘er done in two ingredients—four if you’re feeling fancy.

Pull out the bag of tortilla chips, a few cut vegetables, and a couple kinds of crackers and you are showing up to any tailgate party, Friday night shenanigans, or just putting on a spread that everyone will love with this Mexican-inspired, yummy dip.

What to serve with Mexican Sour Cream Dip

Who doesn’t love a tasty, zesty dip? Can’t think of a soul, so you may as well offer this up at your next get-together with a few sides and dippers, like:

• Tortilla chips – Make ‘em homemade, or treat yourself to a bag of Tostitos Scoops.
• Quesadillas – An easy Mexican-style “grilled cheese” with all the fixins.
• Why not try with some cheese fries? They will sing alongside this dip.
• Mix up a fabulous cocktail – Make it a laid-back night with your favorite adult beverage.
• Potato chips – Store-bought or homemade, this one’s a given.
• Sweet potato wedges – Hearty and good, these lower-fat snackies are great in this dip!
• Sandwich spread – A dollop of this on a sloppy joe is the way to go.
• Mexican street corn – Who knew that this Tex-Mex fave could be even better with this dip?
• Cut veggie platter – Make it part of your Taco Tuesday or any day that ends in “y.”
• Mexican-style casserole – On the side or a dollop on top, it’s all win.
• Fritos – Whether flavored or plain, regular or the scoops kind, get ready to make it a lazy night in with this combo.
• Nice, crunchy crackers like Aldi’s Artisan Crisps or Wheat Thins or Triscuits, you can count on a tasteful pairing.

How to make Mexican Sour Cream Dip

This easy dip has a fun Tex-Mex-inspired flavor profile that comes together in a snap and goes with almost everything! 

Ingredients:

• 16 oz sour cream
• 1 packet of hot taco seasoning
• 3 T cotija cheese, crumbled
• Optional: ½ t dried chives or snipped flat parsley for garnish

Directions:

1. In a glass bowl with a lid, add the sour cream and taco seasoning. Stir to combine.
2. Cover and let sit in the refrigerator for at least one hour.
3. Remove the lid and stir again.
4. When ready to serve, top with crumbled cotija cheese and garnish with chives or parsley, if desired.
5. For a more spicy kick, see the list of ideas above. Remember that it gets spicier the longer it sits.
6. Store in the refrigerator for three to five days. Use a clean spoon to serve, and/or transfer to a clean bowl so it stays fresh-tasting longer.

What can I add to make the dip hotter?

There are a few things you can add to this dip if you are looking for a bit more “kick”:

If you’ve let it sit in the fridge, and a taste test is leaving you feeling like it needs more heat, add one of these to the dip and be sure to stir it often. 

Just remember, the longer it sits, the spicier it will get! Try:

• A dash or two of habanero sauce. 
• ¼ deseeded, finely chopped fresh jalapeño.
• An ⅛ t of cayenne pepper.
• A dash or two of Tabasco sauce.
• A squirt or two of sriracha!
• Give it a splash of the Butt-Burnin’ sauce from Fuzzy’s Tacos.
• Flavor God’s Everything Spicy Seasoning: Start with a ⅛ t at a time.

Don’t say I didn’t warn ya.

The bottom line

I love easy party recipes, especially when time is of the essence and I’ve forgotten to plan ahead. So don’t be like me—or go ahead, race around before the party starts—this Mexican Sour Cream Dip recipe will make it look like you’ve got this from the get-go.