Cream Cheese Mexi-Dip

I’ve gotten into veggie trays and veggie dips lately.  It’s become my go to thing to take to get togethers so that I am assured there is at least ONE healthy thing there.  After the last one, the celery and carrots were decimated, but I was left with a big pile of bell pepper strips.  I wasn’t in the mood for my usual garlic and herb veggie dip, so I opted to try something completely different.  I’ve been hearing about sazon on the Food Network for ages, but I’d never actually seen it to try.  It’s a sort of Latin flavored seasoning salt.  Lo and behold, I found some in the ethnic foods section at Walmart recently.  I had no idea what I was getting into, but I had a half a brick of neufchatel cheese in the fridge, and thought I’d try it mixed with a packet of sazon.  The results were explode in your mouth awesome.  There’s something in this mix that is what’s been missing from the Mexican food I’ve made at home.  I think it’s the annato.  Either way, this was a totally addictive dip with my bell pepper strips.  This would be AWESOME in a 7 layer dip.  Each tablespoon is 70 calories and 2 grams of fat.


  • 1 packet sazon seasoning
  • 4 oz. cream cheese, softened


This is kind of a no brainer.  Mix until well combined.

Printable Version.

This recipe on Tasty Planner.

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