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.
Servings: 2 ¼ cups
Ingredients
- 2 garlic cloves, peeled
- 2 (8-ounce) packages cream cheese, at room temperature
- ½ cup sour cream or full-fat Greek yogurt
- 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 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!