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

How to Make Homemade Salsa Taco Dip


  • 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.

Printable Recipe Card

About Homemade Salsa Taco Dip

Main Ingredient: Vegetable
Regional Style: American