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Recipe compliments of www.ITISAKEEPER.com
Salsa and Cream Cheese Dip
Salsa and Cream Cheese Dip is a delicious and easy 30 minute snack. It's creamy, cheesy and made with just a few super simple ingredients.
Equipment
- Medium mixing bowl
- 9-inch serving dish or pie plate
Ingredients
- 8 ounces Cream cheese, softened
- 1 cup Sour cream
- 1 ½ teaspoons Taco seasoning mix
- 1 ½ cups Thick chunky salsa, drained
- 2 cups Monterey Jack cheese, shredded
- 1 Green onion, thinly sliced
Instructions
- Add the softened cream cheese, sour cream, and taco seasoning mix to a medium mixing bowl.
- Beat with a hand mixer until the mixture is smooth, creamy, and fully combined.
- Drain any excess liquid from the salsa to prevent the dip from becoming watery.
- Fold the salsa into the cream cheese mixture until evenly distributed.
- Transfer the mixture to a 9-inch serving dish and spread it into an even layer.
- Sprinkle the shredded Monterey Jack cheese evenly over the top of the dip.
- Garnish with the sliced green onion.
- Cover and refrigerate for at least 30 minutes before serving.
Christina's Notes
Use full-fat cream cheese and sour cream for the creamiest texture.
Chunky salsa works best. Thin restaurant-style salsa can make the dip watery.
For extra color, sprinkle a pinch of taco seasoning or smoked paprika over the cheese before serving.
This dip can be made up to 24 hours in advance and stored covered in the refrigerator.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Serve with tortilla chips, crackers, or fresh vegetables.
Chunky salsa works best. Thin restaurant-style salsa can make the dip watery.
For extra color, sprinkle a pinch of taco seasoning or smoked paprika over the cheese before serving.
This dip can be made up to 24 hours in advance and stored covered in the refrigerator.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Serve with tortilla chips, crackers, or fresh vegetables.