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Sriracha dip

I can’t think of an easier crowd pleaser than this sriracha cream cheese dip, which might just be my favorite dip ever. It’s insanely simple to make (only 4 ingredients!), but insanely addicting to eat—spicy, creamy, garlicky and perfect with potato chips.

Close up of a potato chip dipping into a bowl of sriracha cream cheese dip.

Spicy cream cheese dip

I grew up with two older brothers and a Dad who were/are crazy about football. First downs, touchdowns and field goals were the sounds of our Sundays, even though I inevitably had my nose stuck in a book and didn’t know what any of it meant. While I still can’t distinguish a quarterback from a lineman, I would happily sit through any game as long as I had a bowl of this sriracha cream cheese dip in front of me. The recipe comes from my book, The Food Processor Family Cookbook by way of my good friends Kelley and Amanda.

Process shot showing all of the ingredients for sriracha dip in a food processor.

Garlic sriracha dip

This easy sriracha dip is perfect for parties, barbecues, potlucks, and of course, game days! Trust me when I tell you that it will make any football game a thousand times more interesting (or at least delicious ?).

It comes together in minutes using just garlic, cream cheese, sour cream and sriracha. You can add as much or as little sriracha as you like, depending on how spicy you like it (I’m obsessed with this Vermont Maple Sriracha, which is naturally sweetened and made with natural ingredients, but any brand works).

Close up of sriracha dip in a bowl.

How to make sriracha cream cheese dip:

  1. Drop 2 cloves of garlic into a food processor with the blade running and finely chop.
  2. Add softened cream cheese, sour cream, sriracha and salt.
  3. Process until smooth. Taste and add additional sriracha if you want it spicier!
  4. Transfer the dip to a bowl, and garnish with chopped chives, if you wish (it’s also delicious plain). Serve the dip with sturdy potato chips, and watch it disappear!
Process shot showing the sriracha cream cheese dip blended up in a food processor.

Tips for making sriracha dip:

  • The dip gets made right in the food processor, but you could also mix it by hand as long as you finely grate the garlic.
  • Make sure your cream cheese is at room temperature so that it mixes in smoothly without lumps.
  • You can add as much or as little sriracha as you like, depending on how spicy you like it! I suggest you go big. ? You can use any brand of sriracha you like (I’m obsessed with this Vermont Maple Sriracha, which is naturally sweetened and made with natural ingredients).
  • I often garnish the dip with chives, but it’s totally optional.
  • Try the dip as a spread on sandwiches or burgers!
Creamy sriracha dip in a bowl with a spoon.

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Sriracha cream cheese dip in a bowl with potato chips alongside.
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Spicy Sriracha Cream Cheese Dip

Adapted from The Food Processor Family Cookbook, by Nicki Sizemore (Sonoma Press © 2016).
This creamy, spicy dip is the ULTIMATE game day or potluck appetizer! It only takes minutes to make and is always a huge crowd pleaser. The dip gets a kick of heat from sriracha and has a spicy, garlicky flavor that pairs perfectly with crunchy potato chips (just beware, it's totally addicting!). For a looser texture, feel free to blend in a couple tablespoons of milk. The recipe can be halved if you’re not serving a crowd.
Prep Time5 mins
Total Time5 mins
Course: Appetizer
Cuisine: American
Keyword: easy dip recipes, spicy cream cheese dip, sriracha dip recipes
Servings: 2 1/4 cups
Author: Nicki Sizemore

Ingredients

  • 2 garlic cloves, peeled
  • 2 (8-ounce) packages cream cheese, at room temperature
  • 1/2 cup sour cream
  • 2-3 tablespoons sriracha, or more to taste
  • Salt
  • Chopped chives, for garnish (optional)
  • Potato chips (preferably a sturdy chip), for serving

Instructions

  • In a food processor with the motor running, drop the garlic through the feed tube to chop.
  • Add the cream cheese, sour cream, and 2 tablespoons of sriracha, and season with salt. Process until smooth, stopping and scraping down the sides occasionally. Taste and pulse in an additional tablespoon of sriracha (or more!), if you prefer it spicier.
  • Transfer the dip to a bowl, and sprinkle with chopped chives, if you wish. Serve with potato chips for dipping.

Notes

Do ahead: The dip can be refrigerated for up to 5 days. Bring it to room temperature before serving.
Tips:
  • The dip gets made right in the food processor, but you could also mix it by hand as long as you finely grate the garlic.
  • Make sure your cream cheese is at room temperature so that it mixes in smoothly without lumps.
  • You can add as much or as little sriracha as you like, depending on how spicy you like it! I suggest you go big. ? You can use any brand of sriracha you like (I’m obsessed with this Vermont Maple Sriracha, which is naturally sweetened and made with natural ingredients).
  • I often garnish the dip with chives, but it’s totally optional.
  • Try the dip as a spread on sandwiches or burgers!

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