warm mexican dip
(2 ratings)
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Whenever I need a quick, tasty, crowd pleasing dip I usually make this one. It is so simple to put together and it goes quickly. I usually make this as an appetizer before my barbecues. If there is anything left, it can be reheated in the microwave and enjoyed the second time around.
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(2 ratings)
yield
4 -6
prep time
10 Min
cook time
20 Min
Ingredients For warm mexican dip
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1 8oz. pkgcream cheese, softened
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1/2 csour cream
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1 cpineapple or tomato salsa
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1 cshredded colby-jack cheese
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1 2.25 oz. cansliced ripe olives (black pitted)
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1/4 cchopped greeen onions
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serve this hearty dip with tortilla chips
How To Make warm mexican dip
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1Preheat oven to 350 degrees. 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 dish.
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2Spread salsa over cream cheese mixture. Sprinkle with shredded cheese and olives.
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3Bake mixture until bubbly, 15-20 minutes. Sprinkle with green onions. Transfer to a wire rack to cool slightly. Serve dip warm.
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