Cream Cheese and Salsa Dip
Servings: 8 servings
Ingredients
- 8 ounces cream cheese softened
- 1 cup medium chunky salsa
- 2 teaspoons taco seasoning
- 1 cup sharp cheddar cheese shredded
- ¼ cup sliced pickled jalapeños drained
Instructions
- In a medium bowl, combine the softened cream cheese, chunky salsa, and taco seasoning either with a spatula or a hand mixer. Mix until smooth and evenly combined. The mixture should be creamy but still have texture from the salsa.
- Spread the mixture into an even layer in a shallow glass pie dish (or an 8x8 inch baking dish).
- Sprinkle the shredded sharp cheddar evenly over the top. Top with sliced pickled jalapeños.
- Cover and refrigerate for at least 30 minutes before serving to let the flavors come together. Serve with tortilla chips, carrots, celery, or bell pepper.
Notes
To soften cream cheese: Let the cream cheese sit at room temperature for about an hour until soft. If you're short on time or your kitchen is cold, unwrap the block and microwave it on a plate in 10 to 15-second intervals at 50% power. Flip and check between each interval. Microwaving too long or too hot can cause it to burst.
To bake this dip: Preheat the oven to 350°F (175°C). Assemble the dip as directed in an oven-safe dish, then bake uncovered for 15 to 20 minutes, or until the cheese is melted and the edges are bubbly. Let cool slightly before serving.
Storage: Store any leftover dip in an airtight container in the refrigerator for up to 4 days. It’s best served cold, so no reheating is necessary. If the salsa releases liquid over time, stir gently before serving. This dip is not ideal for freezing. The texture of the cream cheese mixture and salsa changes after thawing, which can affect the consistency.
