Tex-Mex Salsa Dip, served WARM
1 package (8 ounces) cream cheese, softened
½ cup sour cream
1 cup pineapple salsa or tomato salsa
1 cup shredded Colby-Jack cheese
1 can (2.25 ounces) sliced ripe olives, drained
¼ cup chopped green onions
Preheat oven to 350° F.
Place cream cheese in medium bowl. Beat with an electric mixer on medium speed
until smooth, about 1 minute. Stir in sour cream. Spread in a 9-inch baking
Spread salsa over cream cheese mixture. Sprinkle with shredded cheese
Bake mixture until bubbly, 15-20 minutes. Remove from oven and sprinkle with
Serve dip warm with tortilla chips and a freshly cut carrot and celery sticks
and green and red pepper wedges.
Yield: 4-6 servings
For extra zip and authentic Mexican flavor, drain one
2.25-ounce can of diced jalapeños , and stir into the cream cheese in Step 1.
For less spice, us a can of diced green pepper, not jalapeños.
This recipe has been kitchen tested.
You can find the above recipe(s) by tapping here on the Home
Please tell us
what you think!
Copyright © 1999-2003 S. H. Klock/ The Recipe Reader.