homemade salsa taco dip
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.
prep time
cook time
method
No-Cook or Other
yield
6 serving(s)
Ingredients
- 125 grams cream cheese (small brick)
- 125 grams 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 cups salsa (as you wish...mild, spicy, chunky)
- about 2 cups shredded cheese
How To Make homemade salsa taco dip
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Step 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.
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Step 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.
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Step 3Now start the layering. Start with the peppers. Layer avocado on top of peppers. Tomato on top of avocado.
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Step 4Spread the salsa sauce over the veggies. Cover with shredded cheese. Chill well.
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Step 5Serve with taco chips.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Cheese Appetizers
Category:
Other Appetizers
Category:
Vegetable Appetizers
Keyword:
#cream-cheese
Keyword:
#taco
Keyword:
#salsa
Keyword:
#Dip
Ingredient:
Vegetable
Method:
No-Cook or Other
Culture:
American
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