Pace Cream Cheese Dip

Three ingredients and zero cooking. Cream cheese softened and blended with picante sauce and a squeeze of lemon. That’s it. This dip has been a party staple since the back of the Pace jar first suggested it, and for good reason: it works every single time.

The cream cheese provides the thick, creamy base, and the picante sauce brings the tomato, pepper, and onion flavors along with adjustable heat. The lemon juice is a small addition that makes a big difference. It brightens the whole thing and prevents the dip from tasting flat or one-note.

Start with 4 tablespoons of picante sauce and taste. If you want more heat, add more sauce a tablespoon at a time until it hits where you want it.

Kitchen Tips

• Soften the cream cheese fully before mixing. Cold cream cheese won’t blend smoothly and you’ll end up with lumps. Leave it out for 30 minutes, or microwave at half power for 20 seconds.
• Blend well. This isn’t a layered dip. Stir until the picante sauce is completely incorporated and the dip is a uniform pink-orange color.
• Make it ahead. An hour in the fridge lets the flavors meld. It actually tastes better chilled than freshly made.

Variations

• Jalapeño cream cheese dip: Fold in diced pickled jalapenos for visible pepper pieces and extra heat.
• Ranch version: Mix in a tablespoon of dry ranch seasoning along with the picante sauce for a creamy, herby, spicy combo.