Ultra Easy Cream Cheese Dip

Ultra Easy Cream Cheese Dip

cowboyt 0

"This dip is especially for all those football fans to consume while watching their favorite team win. Take it into a crowd, add chips--regular chips are best, but the ruffled style are good, too--and watch 'em eat it up. Before you know it, this dip will be gone."

Ingredients 5 m {{adjustedServings}} servings 113 cals

Serving size has been adjusted!

Original recipe yields 32 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 113 kcal
  • 6%
  • Fat:
  • 10.4 g
  • 16%
  • Carbs:
  • 2.2g
  • < 1%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 106 mg
  • 4%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Place the cream cheese in a bowl. Using a fork, mash the cheese while gradually pouring in the milk to make a smooth mixture. Stir in garlic salt to taste.
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  • Cook's Tip
  • An electric mixer or hand beat is not recommended for this recipe because it will cause the cream cheese and milk mixture to become foamy.
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Reviews 21

  1. 22 Ratings


My family has made a similar dip recipe for years. As a child, I would take turns with my brothers & sister to make the next batch. We used garlic & onion powder instead of the garlic salt. We also added worchestershire sauce (to taste - not too much). We usually used a couple large bricks of cream cheese & added milk until it was the desired consistancy. No measurments - everything to the taste. We mixed all with a fork, but I use my stand mixer nowadays. Way better than store bought dips!


My family has been using a variation on this dip for years -- usually use garlic powder in addition to the garlic salt, and just add the milk & seasonings to your own taste/consistency. Especially fabulous (and addictive) with Fritos (Scoops or regular) and/or veggies. I usually don't make this large an amount -- one brick of cream cheese, two if I think I need a ton. The cream cheese is best if room temperature or a little warmer; I sometimes pop it in the microwave to soften, and I like to use a whisk to blend, though my brother & mother make it in a blender. I also sometimes add parsley to make it look fancier.


I have been making a variation of this recipe for years. Instead of milk I dilute beef bouillion in water and add to, room temperature, cream cheese. Mix in a blender for a creamy consistency. Spice as desired with garlic and/or onion powder, red pepper, cumin etc.