This famous Texas dip called the love dip is the perfect addition to bring to your next get
together. Don’t be surprised when this will be your next favorite party food.
If you’re not lucky enough to be from Texas and have an HEB or Central Market near you, then I’m sorry. Both of these are wonderful grocery stores, especially Central Market. I’m there at least once a week.
It’s not your typical grocery store. They have foods from all over the world. I just love going and looking at all the different stuff they have that you wouldn’t find in your usual grocery store.
One part of the grocery store has house made meals, sides, dips, and all sorts of stuff. So it’s easy to just go pick up some home made food when you don’t feel like or don’t have the time to do it yourself.
One of those ready made dips is the love dip. Most people that have been to either of these stores know what love dip is. It’s a thick creamy a little spice tasty dip. It’s for sure a crowd pleaser whenever this dip pops up.
So I had to learn how to perfect this recipe. I’ve seen a few recipes online claiming to be replica, but not even close in my opinion. So after a lot of taste testing the original to my own recipe, I think I got it right.
Something I can’t stress enough is get as much water out of your tomatoes as you can. Which means get all the seeds out and squeeze your tomatoes with paper towels to get out all the juice. I made the mistake of not getting all the water out and my dip wasn’t as thick as the original.
Now just all your ingredients to a food processor and blend, blend, blend. You want all your ingredients finely chopped.
It’s best to store your dip in the refrigerator for a bit. Helps it thicken up. I like to serve with either toasted baguette bread or some Cajun chips.
So for your next party whipped up some of this dip and see how people react. You will more than likely be asked for the recipe or to bring that again.
- 12 oz whipped cream cheese
- 1 1/4 cup diced fresh tomatoes no seeds
- 1 1/2 tbsp tomato paste
- 1 1/2 tbsp fresh chopped cilantro
- 1 tbsp minced garlic
- 1/8 tsp onion powder
- 1/2 tsp cayenne
- 1/4 tsp dried tarragon
- 1/4 tsp salt
- 1/4 tsp lemon juice
- 1/4 tsp white pepper
- Chop up tomatoes and get rid of all the seeds and squeeze out all the extra juice with paper towel
- Add all ingredients into a food processor and blend well
- Refrigerate for an hour or 2 before serving
Not sure what “Tarron” is.
Sorry my spell check must have changed it tarragon
This recipe has ALOT of sodium. Where’s is coming from?
I want to taste this, but heart issues has me on a low sodium diet. Anyway to cut down and still taste great?
It looks like the cream cheese alone has around 1000mg of sodium the tomato paste around 190mg, and the added salt is 580 mg. Maybe not adding the salt and I’m pretty sure they make low sodium tomato paste. Not sure if they have a lower sodium cream cheese you might check at the store.
Also the amount of sodium is for the whole thing of dip. This dip is thick so a little goes a long way. I’m not saying I couldn’t sit and eat the whole thing, but more than likely you are not. The only thing I would be worry about changing the flavor is a different type of cream cheese. I know low fat cream cheese doesn’t taste anything like full fat. Maybe doing half regular cream cheese and half of a lower sodium one. Sorry I don’t know more.
This is “DA-BOMB”! I used grape tomatoes that I sliced in half…no need to worry about seeds an excess liquid with those…they worked great. We are low-carbing, so this is perfect for us. Have already used it as a filling for celery and mini sweet peppers, and it’s a great dip for chicharrons! My mind is already churning for other uses! Thanks for a great recipe!
Yay! So glad you enjoy it so much. This dip is kind of an obsession in Texas just because the orginal recipe comes from a Texas only grocery store. I just had to figure out how to make it so other non Texans could enjoy it. Next time you make it tag a picture on Instagram @glitterandgraze I would love to see how you’re using it
I’m not rating it b/c I haven’t tried it yet. I wrote HEB earlier this year and asked if they had quit making it, and there response was related to Covid – eye roll! ‘we are working as hard as we can to keep the shelves stocked’ b/c I asked in probably May of this year. That wasn’t what I asked – I asked if they had stopped making it b/c I hadn’t been able to find it for several months at four different locations.
Anyway, my question to you before I make this is why is the carb content so much higher than the carb content of the Love Dip on Central Market’s site? There’s is 2 grams. Duh! never mind, yours is for the entire batch, not just 2 Tbsp. I’m looking forward to trying yours, and I was already thinking of implementing the grape tomatoes like one of your other readers commented. I like this with cauliflower pieces, or pita chips.
I went and looked at the breakdown and the cream cheese has 14g, tomatoes 7g, tomato paste 5g garlic 3 and everything else 1