Ingredients
Equipment
Method
- Begin by preheating your oven to 350°F (175°C). While the oven heats, lightly grease a small oven-safe baking dish (about 8x8 inches) with cooking spray or a touch of butter to prevent sticking.
- In a medium mixing bowl, combine the softened cream cheese and your chosen salsa. Use a sturdy spoon or spatula to thoroughly mix until the cream cheese and salsa are well incorporated, creating a smooth and uniform base.8 ounces cream cheese, softened, 1 cup your favorite salsa
- Spread about half of the cream cheese and salsa mixture evenly into the prepared baking dish. Next, sprinkle half of the shredded cheddar cheese over this layer.1/2 cup shredded cheddar cheese
- Sprinkle about half of the chopped fresh cilantro and half of the chopped green onions over the cheddar cheese.1/4 cup chopped fresh cilantro, 1/4 cup chopped green onions
- Carefully spoon the remaining cream cheese and salsa mixture over the first layers. Ensure it’s spread as evenly as possible. Top this with the remaining shredded cheddar cheese, ensuring the entire surface is covered. Finally, sprinkle the rest of the fresh cilantro and green onions over the top.1/4 cup chopped fresh cilantro, 1/4 cup chopped green onions, 1/2 cup shredded cheddar cheese
- Place the baking dish in the preheated oven. Bake for 20-25 minutes, or until the dip is hot, bubbly, and the cheese on top is melted and lightly golden brown.
- Carefully remove the Cream Cheese Salsa Dip from the oven. If using, add any desired optional toppings like diced jalapeños or black olives. Let it sit for a few minutes before serving while it’s still warm and gooey. Serve immediately with your favorite tortilla chips, crackers, or vegetable sticks for dipping.diced jalapeños, black olives
Notes
The dip will stay fresh in the refrigerator for up to 3-4 days. Can be frozen for up to 1-2 months.