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Quick & Easy Creamy Pico de Gallo Dip

Skip the jarred salsa for your next snacking session and try making our Quick & Easy Creamy Pico de Gallo Dip. It's bursting with fresh flavors, and it will be ready for dipping your chip or topping your taco in just a few minutes! Before you start, ready a non-reactive stainless steel, ceramic or glass bowl to mix everything up in since we're working with acidic ingredients. Chop the veggies (be careful with that jalapeño!), tear up the cilantro, then zest and juice the lime into the bowl. Smith's Sour Cream is the perfect finishing touch for your Quick & Easy Creamy Pico de Gallo Dip. Fold it in with all the chopped vegetables, then season to your liking. Serve in a traditional way with chips or tacos, or branch out and try it on scrambled eggs or even mixed with pasta. The possibilities are endless with your adventurous palate and our Quick & Easy Pico de Gallo Dip!

How to Make


  • 1 pickled jalapeno pepper
  • 6 Roma tomatoes (enough to make 1-1/2 cups, diced)
  • 1 medium red onion (enough to make 1/2 cup, diced)
  • 1 small shallot
  • 2 tbsp fresh cilantro
  • juice and zest of 1 lime
  • 1 tsp garlic powder
  • 1 cup Smith's Old Fashioned Sour Cream
  • 1-2 tsp salt


  1. Remove seeds and stems from jalapeno. Then roughly chop or dice jalapeno, tomatoes, onion and shallot, and add to a medium-sized, non-reactive bowl.
  2. Tear cilantro and add to the bowl.
  3. Zest the lime into the bowl, then cut in half and squeeze juice in as well.
  4. Sprinkle in garlic powder and fold everything together.
  5. Fold in Smith's Old Fashioned Sour Cream.
  6. Taste and season with salt, according to your personal taste.
  7. Serve with your favorite tortilla chips.


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