warm mexican dip

Name: WARM MEXICAN DIP
Prep time: 10 min
Cook time: 20 min
Yield: 4
Ingredients: 1 8oz. package(s) cream cheese, softened; 1/2 cup(s) sour cream; 1 cup(s) pineapple or tomato salsa; 1 cup(s) shredded colby-jack cheese; 1 2.25 oz. can(s) sliced ripe olives (black pitted); 1/4 cup(s) chopped greeen onions; - serve this hearty dip with tortilla chips

(2 RATINGS)

73 Pinches

Niki Broskett

Smithtown, NY

Updated on May 24, 2010

Whenever I need a quick, tasty, crowd pleasing dip I usually make this one. It is so simple to put together and it goes quickly. I usually make this as an appetizer before my barbecues. If there is anything left, it can be reheated in the microwave and enjoyed the second time around.

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prep time 10 Min

cook time 20 Min

method ---

yield 4-6 serving(s)

Ingredients

1 8oz. packages cream cheese, softened
1/2 cup sour cream
1 cup pineapple or tomato salsa
1 cup shredded colby-jack cheese
1 2.25 oz. cans sliced ripe olives (black pitted)
1/4 cup chopped greeen onions
- serve this hearty dip with tortilla chips

How To Make warm mexican dip

Step 1

Preheat oven to 350 degrees. Place cream cheese in medium bowl. Beat with an electric mixer on medium speed until smooth, about 1 minute. Stir in sour cream. Spread in a 9-inch baking dish.

Step 2

Spread salsa over cream cheese mixture. Sprinkle with shredded cheese and olives.
Step 3

Bake mixture until bubbly, 15-20 minutes. Sprinkle with green onions. Transfer to a wire rack to cool slightly. Serve dip warm.
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