Yes, you can buy cream cheese dips from the supermarket in little plastic tubs but don’t you find them just a little on the bland side? That’s why I’ve decided to fix that with this punchy, fiery, creamy, tangy and addictive Tabasco and cream cheese dip.
Fortunately, making your own homemade dip isn’t complicated, time-consuming or expensive. Chances are, you’ve got most of these ingredients already. You’ll never buy a shop-bought dip again once you try this.
What’s In Tabasco and Cream Cheese Dip?
Obviously, you’ll need Tabasco and cream cheese to make this dip, but there are a few other ingredients you’ll want to include:
- 225 g cream cheese: Of course, this forms the base of your dip. It’s a cream cheese dip after all so make sure you go heavy on the cheese (and not the low-fat stuff!)
- 60 ml cream or milk: Cream or milk will be used to loosen it a little. Cream cheese alone can be a little too thick.
- 30 ml Tabasco: The other vital ingredient, obviously, is Tabasco. You want to be able to taste it so use 30 ml.
- 1 garlic clove: 1 raw clove of garlic is plenty to give the sauce a bit of poke without it overpowering the hot sauce.
- ½ tsp onion powder: Like the garlic, a little onion powder will go a long way.
- ½ tsp smoked paprika: Smoked paprika is great for adding, unsurprisingly, a little smokiness without much effort.
- Salt and black pepper
- 30 g fresh parsley: There’s a lot going on in this dip and it’s all quite rich. Fresh parsley gives you a little respite.
How to Make Tabasco and Cream Cheese Dip
Step 1: Pop the cream cheese into a bowl. It needs to be soft so either let it sit at room temperature until you can stir it or pop it in the microwave for 10 seconds.
Step 2: Add the milk (or cream) to the cheese and whisk until it has fully combined. You’re looking for a cohesive sauce that’s both smooth and creamy.
Step 3: Add in your Tabasco, garlic, onion and paprika then continue to whisk or stir until everything is nicely combined. Give it a taste and add a pinch of salt or pepper, if needed.
Step 4: Fold through the chopped fresh parsley then let the sauce sit for an hour or two in the fridge. This will allow all of the flavours to spread evenly through the cheese dip.
Substitutes and Tweaks
If you prefer a different brand of hot sauce then swap out the Tabasco and use this instead.
Add other spices to give the dip a little more warmth. A pinch of ground coriander, cumin, za’atar or paprika would all work nicely.
Instead of parsley, use whatever herbs you have in the fridge. Coriander, mint and oregano would be great options.
Make this dip even more indulgent by adding a drizzle of truffle oil or a pinch of truffle salt.
How to Store Tabasco and Cream Cheese Dip
If you’ve not managed to finish the pot off (and I wouldn’t judge you if you did achieve just that), then you’ll need to know the best ways to store it:
To store your Tabasco and cream cheese dip in the fridge, place it in an airtight container. This will help maintain its freshness and prevent it from absorbing other odours in the fridge.
Typically, a Tabasco and cream cheese dip can be stored in the fridge for up to a week while maintaining its quality and flavour. Remember to check for any signs of spoilage before use.
To freeze a Tabasco and cream cheese dip, transfer it to a freezer-safe container or a heavy-duty freezer bag. Ensure it’s sealed tightly to prevent freezer burn. Cream cheese can change texture when frozen, however.
To thaw your Tabasco and cream cheese dip, transfer it from the freezer to the fridge and let it defrost slowly, usually overnight. Avoid thawing at room temperature as it can lead to bacterial growth. Stir well before serving, as the texture might change slightly.
Tabasco and Cream Cheese Dip Recipe
Course: SidesCuisine: AmericanDifficulty: Easy10
servings10
minutes0
minutes10
minutesIf you want a hot yet rich and creamy dip, then this is the recipe you need. My Tabasco and cream cheese dip is precisely those things!
Ingredients
225 g 225 Cream Cheese, Softened
60 ml 60 Cream or Milk
30 ml 30 Tabasco (Or Your Favourite Hot Sauce)
1 1 Garlic Clove, Minced
½ tsp ½ Onion Powder
½ tsp ½ Smoked Paprika
Salt
Black Pepper
30 g 30 Fresh Parsley, Chopped
Directions
- Place the softened cream cheese in a bowl. If it’s not soft enough, you can microwave it in short bursts of 10-15 seconds until it’s pliable.
- Add the milk or cream to the bowl and use a hand mixer or a whisk to combine until it’s a smooth and creamy consistency.
- Add the Tabasco sauce, minced garlic, onion powder, and smoked paprika to the cream cheese mixture. Stir until everything is well combined. Taste and adjust the seasoning as needed, adding salt and pepper to taste.
- Fold in the chopped fresh parsley for added colour and freshness.
- Let the dip sit for an hour or two in the refrigerator before serving to allow the flavours to meld together.