Backyard Taco Dip

"This is a real favourite with our friends. It simply disappears so fast I usually double the recipe. You can vary the amount of salsa to your taste, as well as the heat level with picante salsa."
photo by Pam-I-Am photo by Pam-I-Am
photo by Pam-I-Am
Ready In:
4 cups




  • Ensure cream cheese is at room temperature.
  • Whip in a large bowl until smooth.
  • Mix in salsa.
  • Add in peppers and cheddar.
  • Serve with taco chips.

Questions & Replies

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  1. cfletcher
    Outstanding! I brought the dip to my son's bbq last week and it was a great hit! This week my son asked me for the he couldn't eat it fast enough! Thanks for a great one!
  2. Ms B.
    I prepared this for a barbecue get-together on an unseasonably warm early spring Sunday. I omitted the extra green and red pepper and used homemade salsa that I had canned from last year's garden. The dip was devoured during pre-dinner festivities and several people asked for the recipe.
  3. Pam-I-Am
    Delicious and Different! I've heard of mixing cream cheese and salsa before, but have never seen it at parties or done it myself. I really like the creamy spicy flavor it has. I think next time, I will skip the bell peppers since there are already peppers in the salsa and add a hanfull of chopped cilantro. Thanks for sharing. Pam


<p>I grew up in Niagara Falls Ontario and I was the youngest of 8 children. My mother cooked very plain and for stretching a budget. But she had a few dishes that she made that were fantastic and very tough to duplicate. I learned to cook on my own when I went away to school. <br />These days I live in Whitby Ontario, a small town of about 110,000 that is east of Toronto. I live with my wife Donna and our two great kids, Darby and Scott. <br />I like recipes that are not so complex that they take away the fun of cooking. I don't like a lot of preparation. I love to fill the house up with mouth watering aromas. I do the majority of the cooking at home mostly because I like doing it.</p>
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