Recipe By DaDD
Published Feb 26th
Prep 10m Cook - Additional 15m Ready In 25m
Servings 2 cups Calories 68.8

A fast and easy dip! We often bought a dip at a little market. I decided to try to replicate it, with success.

Recipe Ingredients

  • ½ cup sour cream
  • ½ cup light mayonnaise (such as Hellmann's Light®)
  • ½ cup salsa
  • 1 teaspoon vegetable bouillon (such as Knorr®)), or more to taste
  • 1 tablespoon taco seasoning mix (such as Old El Paso®)
  • 1 cup shredded Cheddar-Monterey Jack cheese blend

Cooking Directions

  1. 1 Stir sour cream, mayonnaise, salsa, vegetable bouillon, and taco seasoning mix together in a bowl until smooth. Fold cheese into the creamy mixture.
  2. 2 Cover bowl with plastic wrap and refrigerate until chilled, at least 15 minutes.

Nutrition Facts

  • Calories 68.8
  • Carbohydrate 2.1 g
  • Cholesterol 12 mg
  • Fat 6 g
  • Fiber 0.1 g
  • Protein 1.9 g
  • Saturated Fat 2.8 g
  • Sodium 186.7 mg
  • Sugar 0.7 g

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Chef's Notes

Seasoning can be adjusted to taste and available products; Best eaten within 2 to 3 days. Keeping longer tends to make thin out.


  1. The first time I made this I used Mexican sour cream and it ended up way too salty. The second time I subbed plain Greek yogurt for the mayo and it was really tasty. I'm sure you can adjust the heat with different salsas and using pepperjack cheese.
  2. Used all sour cream and no mayo. Also added aprox. 1 tsp of cumin. Tasty and easy recipe!
  3. Super easy and quite tasty!:)
  4. Really good we used it as a dipping sauce for taquitos
  5. This was good as is. Another time I made it I didn't have the boullion so upped the taco seasoning. Also good.