2(8-ounce) packages cream cheese, at room temperature
½cupsour cream or full-fat Greek yogurt
2-3 tablespoonssriracha, 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 a food processor, but you could also mix it by hand if 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! You can use any brand of sriracha you like (I love this Organic Sriracha).
I often garnish the dip with chives, but it's totally optional.
Try the sriracha dip as a spread on sandwiches or burgers!