Homemade Salsa Taco Dip

Kristin Kiel


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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No-Cook or Other


125 g
cream cheese (small brick)
125 g
mayo (½ cup)
red bell pepper (cut in cubes)
green pepper (cut in cubes)
avocado (ripe) (cut in cubes)
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


1Place 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.
2Add 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.
3Now start the layering.
Start with the peppers.
Layer the avocado on top of peppers.
Tomato on top of avocado.
4Spread the salsa sauce over the veggies.

Cover with shredded cheese.
5Serve with taco chips.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American