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This is easiest and best cream cheese salsa dip I have ever eaten! We always get requests to bring it to any potluck or holiday party. With only four ingredients, it only takes minutes to make!
In our Christmas Eve post, we mentioned that we always have Mexican food for dinner. A buffet of enchiladas, beans, rice, salad, and tamales are on tap for the actual dinner, but the most amazing food becomes before dinner.
Appetizers … oh how we love appetizers in our family! A little too much. More often than not we are full from the apps before we even get to the meal.
We try to scale back every year but the one thing we will never go without is our traditional cream cheese and salsa dip with tortilla chips.
Now, this is no ordinary store-bought salsa cheese dip, this is one my family has been making for as long as I can remember. I honestly have no idea where the recipe came from. It’s not even written down, we all know it by heart!
We have it at pretty much every holiday gathering and it is my go-to potluck dish to take to parties.
More than that, I usually get requested to bring it. Or have family email or text me for the recipe because they are craving it!
Now, this is not the prettiest dip, it does have kind of a strange color, but I promise you will love it (well, I guess I can’t make promises of your taste buds, but I’ve never met anyone that doesn’t love it!)
What Makes this Salsa Dip Special
Most other queso or salsa cheese dips I’ve tried use Velveeta. Don’t get me wrong, I was a huge Velveeta fan when I was young. Until I realized you bought in on the shelf instead of the refrigerated section…
The other ingredient, or actually lack of, makes it amazing. No beans. That’s right chili with no beans! It used to take me a while to find this particular ingredient, but I’m happy to say it’s at most stores I visit now and is in a can and not a box, like it used to be.
So all you need for this delicious cream cheese dip for tortilla chips is a package of cream cheese, a can or Hornel chili with no beans, a can of chopped olives, and your favorite salsa. That’s it!
I like to start by cutting the cream cheese in slices and then dumping them in a 3 quart pan over medium heat. Stir them a little until it starts melting.
Then dump in the olives. We love olives in our family, so usually we will put in a large can of chopped olives. If you aren’t as much of a fan, put in the smaller can.
Chopped olives are always more expensive, so you can save some money by buying the large can and then chop them up in a mini chopper.
Then dump in the Chili with NO Beans can and stir.
Lastly add a jar of your favorite salsa or even homemade. If you like your salsa dip a little thinner add a bigger bottle.
Keep stirring it until everything is well combined. Let it simmer for about 5 minutes and then serve. Sometimes we make it easy and just stick the entire pan on a trivet and eat it out of there.
Or you can pour it in a bowl and serve the salsa cheese dip with tortilla chips.
If you happen to have any leftover, put it in an air tight container and refrigerate it. Then heat some up the next day in a microwave or back in a pan.
If you’d like to save this yummy salsa dip for later, simply hover over the top left of the image below and PIN It now!
Here is a printable recipe card. I’d love if you leave a rating if you enjoyed it!
- Mix all ingredients in a 3 qt saucepan over medium heat until well combined.
- Simmer for 5-10 minutes.
- Serve in pan or pour in a bowl. Serve with tortilla chips.
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