Prep 10 mins
Cook 0 mins
This is from the "Mr. Food Cooks Like Mama" cookbook. Perfect dip to make for last minutes guests.
- 2 (8 ounce) packages cream cheese, softened
- 1⁄2 cup sour cream
- 1 (8 ounce) jar salsa, mild or seasoning salt
- In a medium bowl, beat the cream cheese until smooth; add sour cream.
- Fold in salsa and seasoned salt.
- Store in refrigerator but serve at room temperature.
- Serve with chips or veggies.
Made for ZWT-8 yesterday & like other reviewers, I made a half recipe of this tasty "quick dip". There's just 2 of us & DH is away on a fishing trip, but he'll enjoy a leftover snack when he gets home late tonite. I used a med-heat chunky salsa, reg cream cheese & low-fat sour cream I had on-hand. While I esp liked the creamy richness, I do suggest using a chunky variety salsa to add texture to the dip. In fact, after my taste test I added chopped black olives for myself & for DH when he returns. Part of the appeal of your recipe is how easily it allows for these types of pers pref. This dip was enjoyed as a "prelude" to your Leek, Potato, and Fontina Tart. Thx for posting this recipe for us.
I can't beleive how good this is! It makes for a good appetizer, when served with tortilla chips and crackers! And it was very creamy, and I love creamy dips, especially after this one! I used mild salsa for the recipe.
What a find!!!
Not only was this was made from ingredients that are always in our house, and it really couldn't have been simpler to throw together, but it tasted really fantastic too...DH and I both loved it, and devoured it in double quick time.
A great little dip to stick up your sleeve for unexpected guests...
Made for THINK PINK-OCT '11.