Homemade Salsa Taco Dip

Kristin Kiel

By
@KristinK

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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Serves:

6

Method:

No-Cook or Other

Ingredients

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

Directions Step-By-Step

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 the avocado on top of peppers.
Tomato on top of avocado.
4
Spread the salsa sauce over the veggies.

Cover with shredded cheese.
5
Serve with taco chips.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American