Pico de Gallo cheese spread

Lynn Socko


While I'm on my pico de gallo obsession I thought of a couple new ways to incorporate it into some more things we love to eat, this is one of them. The longer you let it sit up in the fridge, the better the flavors meld together.


★★★★★ 1 vote

3 cups
20 Min


  • 16 oz
    2% cheddar cheese, grated
  • 1 c
    light sour cream
  • 4 oz
    greek yogurt
  • 1/2 tsp
    black pepper
  • 1 dash(es)
    turmeric, ground
  • 1 tsp
    granulated garlic
  • 1 c
    pico de gallo-see link below

How to Make Pico de Gallo cheese spread


  1. Pico de Gallo
    If any liquid accumulates, be sure to drain before adding to cheese. You could also make this the day before and let it sit overnight refrigerated until ready to use.
  2. Grate cheese. Add 2c. of Pico de Gallo to cheese and toss together. Mix together sour cream, yogurt, black pepper, granulated garlic and turmeric.
    NOTE: Use as much or little of the pico as you want. I added extra cilantro to mine.
  3. Mix together sour cream, yogurt, black pepper, granulated garlic and turmeric.
  4. Mix sour cream and cheese mixture together. Allow to set in fridge for several hours if possible before serving, this will allow the flavors to meld. Salt to taste if desired.

Printable Recipe Card

About Pico de Gallo cheese spread

Regional Style: Mexican
Dietary Needs: Vegetarian
Other Tag: Quick & Easy

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