Homemade Salsa Taco Dip
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.
125 gcream cheese (small brick)
125 gmayo (½ cup)
1red bell pepper (cut in cubes)
1green pepper (cut in cubes)
1avocado (ripe) (cut in cubes)
3italian tomato (clean out the seeds and juice, cut in cubes)
2 csalsa (as you wish...mild, spicy, chunky)
about 2 cshredded cheese
How to Make Homemade Salsa Taco Dip
- 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.
- 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.
- Now start the layering.
Start with the peppers.
Layer avocado on top of peppers.
Tomato on top of avocado.
- Spread the salsa sauce over the veggies.
Cover with shredded cheese.
- Serve with taco chips.