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homemade salsa taco dip

KristinK avatar
Recipe by
Kristin Kiel
@KristinK
Prévost, QC

My family and friends love this dip. As soon as I set it down, it seems to disappear. A great dish to bring to a potluck. I like to use a mix of red, orange and yellow bell peppers, because my husband doesn't like the green. I use Italian tomatoes because they aren't as juicy, but any would work. And, I vary the shredded cheese. I like using the Cracker Barrel Mexicana mix that's already shredded. This is a great recipe to play around with, because any combinations will work.

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yield 6 serving(s)
method No-Cook or Other

Ingredients For homemade salsa taco dip

  • 125 g
    cream cheese (small brick)
  • 125 g
    mayo (½ cup)
  • 1
    red bell pepper (cut in cubes)
  • 1
    green pepper (cut in cubes)
  • 1
    avocado (ripe) (cut in cubes)
  • 3
    italian tomato (clean out the seeds and juice, cut in cubes)
  • 2 c
    salsa (as you wish...mild, spicy, chunky)
  • about 2 c
    shredded cheese

How To Make homemade salsa taco dip

  • 1
    Place the cream cheese in an 8" x 8" pyrex dish. Soften the cream cheese by heating in the microwave for about 30 seconds, depending on strength of your microwave.
  • 2
    Add the same amount of mayo (the ½ cup) to the cream cheese in the pyrex and mix. Spread it around the dish as evenly as you can. The veggies will be layered on top.
  • 3
    Now start the layering. Start with the peppers. Layer avocado on top of peppers. Tomato on top of avocado.
  • 4
    Spread the salsa sauce over the veggies. Cover with shredded cheese. Chill well.
  • 5
    Serve with taco chips.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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