I’m Making Sabrina Carpenter's Mom's 3-Ingredient Dip on Repeat

It’s not everyday that I find myself watching Vogue’s Now Serving series on YouTube, but when your 13-year-old texts you a link and says, “Can we make this?” you’ll find out just how quickly you can try a dip recipe by Sabrina Carpenter’s mom.

While I might not be a Sabrina Carpenter expert, I do know a great three-ingredient dip when I see one. My daughter described this dip as a combination of queso and a Southern pimento cheese. It's perfect for scooping with tortilla chips or veggies. 

How I Make Sabrina Carpenter’s Mom’s Creamy Salsa Dip

The dip is pretty simple: Combine cream cheese, shredded cheddar cheese, and salsa for a deliciously creamy dip.

While in the clip Sabrina makes a quick pico de gallo with tomatoes, onions, jalapeño, cilantro, and lime juice, I was inclined to grab salsa from the grocery store. Sabrina herself is a little unsure about how to make her mom’s famous dip, at one point asking if someone can just grab some salsa so she can skip chopping tomatoes.

You can use any salsa you like, from jarred to fresh refrigerated, but look for one that has minimal ingredients and includes both cilantro and lime. I used Tabla Fresca Farmstand Pico de Gallo. 

For every 16-ounce container of salsa you choose, you’ll need eight ounces of shredded sharp cheddar cheese, and eight ounces of cream cheese. It is important that the cream cheese be softened so that you can easily mix in the cheese and salsa. You can let it sit at room temperature for about an hour or soften it in the microwave using 15 second intervals—it should take less than a minute. Once the cream cheese is soft, you just stir in the cheddar cheese and salsa until it's mostly smooth. If you want to season it a bit with salt and pepper, now is the time.

Before serving, it helps to refrigerate the dip for 15 to 20 minutes so it can thicken up a bit. You can top the dip like Sabrina does with a little chopped cilantro, but I opted for green onion, then served it up with tortilla chips.

This dip keeps in the fridge well for up to three days. The leftovers would be great folded into scrambled eggs or worked into a quesadilla.

I can’t believe I’m saying that Sabrina Carpenter brought our family’s new favorite dip, but I love that my daughter connected me to it. And this is a dip we will be making together again and again.