Tex-Mex Salsa Dip, served WARM

1 package (8 ounces) cream cheese, softened
½ cup sour cream
1 cup pineapple salsa or tomato salsa
1 cup shredded Colby-Jack cheese
1 can (2.25 ounces) sliced ripe olives, drained
¼ cup chopped green onions

Preheat oven to 350° F.
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.
Spread salsa over cream cheese mixture. Sprinkle with shredded cheese
and olives.
Bake mixture until bubbly, 15-20 minutes. Remove from oven and sprinkle with green onions.
Serve dip warm with tortilla chips and a freshly cut carrot and celery sticks and green and red pepper wedges.

Yield: 4-6 servings

For extra zip and authentic Mexican flavor, drain one 2.25-ounce can of diced jalapeños , and stir into the cream cheese in Step 1. For less spice, us a can of diced green pepper, not jalapeños.

This recipe has been kitchen tested.

You can find the above recipe(s) by tapping here on the Home Cookin' index.

Please tell us what you think! Back Home