Sunday, February 1, 2015

Cheesy Mexican Salsa Dip



Tired of plain old salsa? Looking for a quick and easy dip alternative? Try this Cheesy Mexican Salsa Dip. Whether you serve it at room temperature or bubbly hot from the oven, you won't be disappointed! So rich and creamy and filled with sour cream, cheese and salsa. How can you go wrong?


The first thing you will want to do is preheat your oven to 375 degrees, if you plan on serving this dip warm. This is my favorite way! Then measure out 1 cup of your favorite salsa and place in a strainer over a bowl to drain out the extra moisture.


Allow this to sit in the strainer for 5 to 10 minutes. Sir 1 or 2 times during this time to remove as much moisture as you can. You will be amazed as to how much moisture is released. This is important because if the extra moisture is left in, it may cause the dip to separate. Set the drained salsa aside.


In a medium size bowl, add the softened cream cheese and shredded Mexican blend cheese. You can substitute Colby/Jack or cheddar, but I would not use the taco blend shredded cheese because it usually has added spices which are not necessary for this recipe.


Using a hand mixer, blend the ingredients together very well for about 5 minutes. Then add the sour cream and continue to blend for another 3 to 5 minutes.


Next add in the strained salsa and continue to blend another 2 to 3 minutes.


When all of the ingredients are fully blended, stir in salt and pepper to taste.


If you are going to serve at room temperature, place in a nice bowl and serve with dipping items such as fresh veggies, crackers or chips.


If you want to serve warm, make sure you place dip in a oven safe shallow bowl. Then sprinkle over another 1/2 cup of shredded cheese. Bake for 20 to 25 minutes at 375 degrees. Remove from the oven and serve with chips and veggies. Watch because it will be bubbly and very tasty!


Cheesy Mexican Salsa Dip

Prep Time: 15-20 minutes
Bake Time: 20-25 minutes
Total Time: 35-45 minutes
Yields: 2 1/2 cups 

Ingredients:
  • 1 8 oz package softened cream cheese
  • 1 cup shredded Mexican blend cheese at room temperature + 1/2 cup additional shredded cheese if serving dip warm
  • 1/3 cup sour cream
  • 1 cup salsa drained
  • salt and pepper to taste
  • items for dipping such as fresh vegetables, cracker and tortilla chips
Directions:
  • Preheat oven to 375 degrees if you plan on serving this dip warm.  
  • Measure out 1 cup of your salsa and place in a strainer over a bowl to drain out the extra moisture for 5 to 10 minutes. Then set aside.
  • In a medium size bowl, add the softened cream cheese and shredded Mexican blend cheese. Using a hand mixer, blend the ingredients together very well for about 5 minutes. 
  • Then add the sour cream and continue to blend for another 3 to 5 minutes.
  • Next add in the strained salsa and continue to blend another 2 to 3 minutes.
  • When all of the ingredients are fully blended, stir in salt and pepper to taste.
  • If you are going to serve at room temperature, place in a nice bowl and serve with dipping items such as fresh veggies, crackers or chips.
  • If serving warm, make sure you place dip in a oven safe shallow bowl. Then sprinkle over another 1/2 cup of shredded cheese. Bake for 20 to 25 minutes at 375 degrees. 
  • Remove from oven and serve with chips and veggies.

Follow my blog with Bloglovin

No comments :

Post a Comment

Please comment often. We love feedback!