I have to count this Southwest Dip recipe up there as one of the best dip recipes I’ve made in a long time! It’s creamy and full of fresh, Southwestern flavors! Big thanks to Stonefire for sponsoring this post.
You know what’s really sad?
Dip season is over. Oh, wait. I mean football season. Football season is over. But, I only care because, as I just mentioned, football season is known as dip season in my house.
But, you know what? Dip doesn’t have to be confined to a game with a bunch of sweaty men running around and beating the heck out of each other. Dip goes with everything! Like ballet. You can totally watch ballet while eating dip. Just do it gracefully. Or cartoons! Cartoons are on all day long in my house, which is probably why I eat dip all day long. And let’s not forget soap operas! You can totally sit and dip while watching your soaps. It’ll help keep you from rolling your eyes out of your head, because I’m sorry, but yeah, the acting really is that bad.
Anyway, dip is obviously a thing that can happen at all times. I even have a Skinny Poolside Dip for you that is perfect for swimsuit season! And it’s cool and crisp and crunchy and basically perfect.
But, I have this other dip! This new dip! This dip that I’m sharing with you today! And it’s also cool and crisp and crunchy and basically perfect. It goes pretty fab with a margarita, a swimming pool, and some Stonefire Naan Crisps. When it’s hot outside, it’s nice to have some cold dip recipes on hand to cool you down!
Haven’t heard of Stonefire Naan Crisps? Well, my friends, let me enlighten you. They’re flame baked crisps that are a perfect replacement for chips or crackers. You probably already know and love Stonefire’s Naan (remember my Mexican Chicken Flatbread I shared that used their naan as a base?), and I bet you’ll love these crisps too. They come in four different flavors: Garlic Parmesan, Tandoori Spice, Everything, and Original. I like the Original for this dip and the Garlic Parmesan for plain snacking.
You can find the crisps in your grocer’s deli or bakery. Grab an extra bag to eat with my Indian Butter Chicken Dip that I shared earlier this year, too!
- 8 ounces cream cheese, room temperature
- 1/2 cup sour cream
- 1 cup canned tomatoes and chiles, drained
- 1/4 cup black olives, diced
- 1/4 cup diced green onions
- 1/4 cup chopped cilantro
- 1 teaspoon garlic salt
- 1/2 teaspoon ground cumin
- Stir together all ingredients in a medium bowl until well combined.
- Refrigerate for 1 hour before serving to allow the flavors to meld.
- Serve with Stonefire Naan Crisps.