Creamy Pico de Gallo Dip

Prep 5 mins
Cook 25 mins
Total 30 mins

Creamy Pico de Gallo Dip via

I remember the first time my Mom made me try this Creamy Pico de Gallo Dip. I had already determined it had way too many vegetables for my liking and written it off completely. I was probably middle school age and thought every thing that you bought in the produce section was evil.

Creamy Pico de Gallo Dip via

But after one forced bite, I sat down and ate half of it all by myself! The flavors work so well off each other, you can’t help but fall in love with it. Between the fresh tomatoes, cilantro and zingy red onion it is already full of Summer flavor. But then you throw in some jalapenos and cream cheese and how could you not want to face dive into the plate?

Creamy Pico de Gallo Dip via

This is one of those classic summer appetizers in my family. It is so perfectly simple and a wonderful way to let your summer garden produce shine. Plus, you can easily make the Pico de Gallo the day before…so it’s a total breeze to throw together in time for your guests to arrive. You might be a skeptic like me, but I promise you only need one bite to be convinced!

Yield: serves 4

Creamy Pico de Gallo Dip

Creamy Pico de Gallo Dip on a white plate surrounded by pretzel chips.

Creamy Pico de Gallo Dip is an easy appetizer recipe that you can prep in almost no time at all. Loaded with fresh tomatoes and red onions, this creamy dip is sure to be a hit!

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes


  • 1 cup chopped tomato (about 4-5 Roma tomatoes)
  • 1/3 cup chopped red onion (about half of a small onion)
  • 1/4 cup chopped cilantro
  • 1 jalapeno, seeded and minced
  • 1 garlic clove, minced
  • juice from one lime
  • 1 (8 oz) block Neufchâtel Cheese (the skinny cream cheese)
  • Pretzel Crisps for serving


  1. In a medium bowl, toss together tomato, red onion, cilantro, jalapeno, garlic and lime juice. Use immediately, or let marinate for a few hours if you have the time. This can also be done as early as the day before.
  2. Preheat oven to 350 degrees. Spray a baking dish with nonstick spray.
  3. Lay Neufchâtel Cheese on baking dish. Cover with Pico de Gallo. Bake for 25-30 minutes, or until warmed throughout.
  4. Serve immediately with Pretzel Crisps.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 65Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 5mgSodium: 115mgCarbohydrates: 11gFiber: 1gSugar: 3gProtein: 2g

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**I was given free pretzels from Pretzel Crisps® to try, but all opinions are 100% my own.**

This post may contain affiliate links. Read my disclosure policy.

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21 Responses
  1. Alison C.

    Made this for an appetizer last night and it was AWESOME! The dish was all but licked clean! Can’t wait to make this again!

  2. Sharon

    If I wanted to take this to work, how would you recommend heating it up? We have a microwave, I am just not sure how long to cook it for. Can anyone help me? Thanks!

    1. Jessica

      Hi Sharon,

      I really don’t think this would be the same heated up in the microwave. The oven tends to kind of roast the pico on top while warming the cream cheese underneath. The microwave would just make it hot and probably runny.

  3. Stephanie @cookinfanatic

    This is SUCH a great idea!! I’ve mixed salsa w/ cream cheese for a dip before but I really like the fresh pico in the mix instead. Plus I might (might) have a “mild” obsession with cream cheese and anything spicy too haha so this sounds perfect as far as I’m concerned!

  4. Kristi

    I love pico de gallo, I love cream cheese. My mom usually adds a little crab meat between the pico de gallo and cream cheese. So good!

  5. Amanda @ Once Upon a Recipe

    Oh, this looks like a lovely and refreshing dip! Just perfect for summer!
    PS. Could your nails be any more perfect? Seriously.

  6. Cookie

    Mmmm! Looks like a winner! By the way, am I the only one who didn’t know how to pronounce Neufchatel? I had to look it up on the online Merriam-Webster dictionary…

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I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
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