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 (4 ingredients!), but insanely addicting to eat—spicy, creamy, garlicky and oh-so-perfect with potato chips.

Handing dipping potato chip into 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. They also grew up in Illinois and are die-hard Bears fans.

Process shot of making sriracha cream cheese dip in the food processor

Easy appetizer

For years they’ve been making this sriracha cream cheese dip (which is a modernized version of one Kelley ate growing up) on Sundays during Bears games. When their son was a toddler, they randomly made the dip on a non-football day, and he cried, “I don’t want to watch GO BEARS!”, thinking he’d be coerced into watching football yet again. From there, the name “Go Bears Dip” stuck. The dip is delicious enough to convert you into a football fan, or—warning—distract you if you are one.

Close-up of sriracha dip in bowl with chips on the side

How to make sriracha cream cheese 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. 😁
  • I often garnish the dip with chives, but it’s totally optional.

Don’t miss these other delicious dips!

Close-up side view of sriracha cream cheese dip in bowl

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This spicy sriracha cream cheese dip is the ultimate party appetizer, and it comes together in just minutes!
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“Go Bears” Spricy Sriracha Cream Cheese Dip

Adapted from The Food Processor Family Cookbook , by Nicki Sizemore (Sonoma Press © 2016). My good friends Kelley and Amanda are avid Chicago Bears football fans. They started making this simple but insanely addictive dip to nosh on while watching the games. Their son started calling it “Go Bears!” dip when he was a toddler, and the name has stuck. While I must admit that I’m not a football fan, this dip is enough to get me to watch a game—at least until the bowl empties. The recipe can be halved, by the way, if you’re not serving a crowd.
Course Appetizer
Cuisine American
Keyword easy dip recipes, spicy cream cheese dip, sriracha dip recipes
Prep Time 5 minutes
Servings 2 1/4 cups
Author Nicki Sizemore

Ingredients

  • 2 large garlic cloves, peeled
  • 2 (8-ounce) packages cream cheese, at room temperature
  • 1/2 cup sour cream
  • 2 to 3 tablespoons sriracha sauce, plus more for drizzling
  • Kosher salt
  • Chopped chives, for garnishing (optional)
  • Potato chips (preferably a sturdy ridged or kettle chip), for serving

Instructions

  1. In a food processor with the motor running, drop the garlic through the feed tube to chop.

  2. 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, if you prefer it spicier. Transfer to a bowl, and drizzle with more sriracha. Sprinkle with chopped chives, if you wish. Serve with potato chips for dipping.

Recipe Notes

Do ahead: The dip can be refrigerated for up to 5 days. Bring 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!)
  • I often garnish the dip with chives, but it’s totally optional.