Vianney Rodriguez’s Copycat Love Dip

published Mar 22, 2022
Copycat Love Dip Recipe

Made of a blend of cream cheese and tomato salsa, this dip is easy to fall head over heels for.

Serves12

Makesabout 2 3/4 cups

Prep15 minutes

Jump to Recipe
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
dip in a bowl at a table, party vibe
Credit: Photo: Joe Lingeman; Food Styling: Jesse Szewczyk; Prop Styling: Randi Brookman Harris
Credit: Jason David Page

We are Big Snackers here at Kitchn. We love snacking, talking about snacking, and writing about snacking.

Of course, snacking looks different for everyone. So we asked four of our favorite food people to build their ultimate Kitchn Snack Capsule, featuring one recipe and some store-bought snacks. Up next: Vianney Rodriguez from Sweet Life.

While Texans are known for their barbecue, Tex-Mex, and pecan pie, we also have our snack favorites — queso, guacamole, and a little dip that goes by the name of Love Dip.

The creamy, tangy dip is sold at the deli counter at Central Market grocery stores (the supermarket chain with 10 Texas locations) and has a cult following. Based on the nutritional information on the package, Love Dip is primarily a mix of cream cheese and tomatoes, with some garlic and additional seasonings, including dried tarragon.

I’m a big fan of Love Dip, but the closest Central Market is two hours away. I decided to see if I could create my own version so I could dip into the tangy goodness without making the trek. After a few attempts, I’ve gotta say that I got pretty close to the real thing. Like most dips, it’s great for any occasion (date night, game day, cocktails with the gals). I like to serve it with cucumber and jicama sticks and my favorite tortilla chips from HEB.

How to Make Copycat Love Dip

The recipe starts with room-temperature cream cheese. Slightly soft cream cheese is easier to whip up, which will give you a light, fluffy dip. I beat the cream cheese with some garlic, then fold in cilantro, dried tarragon, lemon juice, salsa, and salt. The salsa gives the dip a slightly pink hue, and the lemon juice perks up all the flavors. The dried tarragon adds an herbal sweetness that’s key in this dip.

The instructions on the Love Dip container say to serve it cold, and that is when it’s best. I spoon the dip into a container and chill it for at least 30 minutes. Serve with your favorite dippers and plenty of ice-cold beer (I keep with the Texas theme and go with Shiner Ruby Red).

Another great thing about Love Dip is that it’s more than a dip: I stash leftovers in the fridge and use it as a sandwich spread or toss with hot pasta. Just two more reasons to love Love Dip!

Check out the rest of Vianney Rodriguez’s Snack Capsule

Copycat Love Dip Recipe

Made of a blend of cream cheese and tomato salsa, this dip is easy to fall head over heels for.

Prep time 15 minutes

Makes about 2 3/4 cups

Serves 12

Nutritional Info

Ingredients

  • 16 ounces

    cream cheese, preferably H-E-B

  • 1 clove

    garlic

  • 8 sprigs

    fresh cilantro

  • 1/2

    medium lemon

  • 1/2 cup

    chunky medium tomato salsa, preferably H‑E‑B Thick N' Chunky Medium Salsa

  • 1 teaspoon

    dried tarragon

  • 1/2 teaspoon

    kosher salt

  • Corn tortilla chips, preferably H‑E‑B Round, for serving

Instructions

  1. Place 16 ounces cream cheese in a stand mixer (or medium bowl if using an electric hand mixer) and let sit at room temperature until softened. Meanwhile, mince 1 garlic clove and add to the cream cheese. Coarsely chop the leaves and tender stems from 8 fresh cilantro sprigs until you have 1 tablespoon. Juice 1/2 medium lemon until you have 1 tablespoon juice.

  2. Beat the cream cheese and garlic with the paddle attachment on medium speed until light and fluffy, 3 to 4 minutes.

  3. Add the cilantro, lemon juice, 1/2 cup salsa, 1 teaspoon dried tarragon, and 1/2 teaspoon kosher salt. Fold together by hand until combined. Refrigerate for at least 15 minutes. Serve with tortilla chips.

Recipe Notes

Storage: The dip can be refrigerated in an airtight container for up to 3 days.