One of my old co-workers, Jill brought this dip to work one day and it didn’t take long to disappear. Once you take a bite of this dip, you can’t stop! Best of all, it is so easy to make.When I make this dip, I usually make two batches, one with mild salsa for those who don’t care for spicy food and one with hot salsa for my “bolder” friends and family.
Hot Taco Dip
Servings
12
servingsIngredients
1 package cream cheese, room temperature
1 cup salsa
Small can chopped black olives
4 green onions, chopped
1-2 cups shredded Monterey Jack cheese (according to your taste)
Directions
- Preheat oven to 350 Degrees
- Spread cream cheese in the bottom of a 9” pie plate
- Cover with salsa, followed by the olives and onions.
- Cover with the shredded cheese
- Bake for 25-30 minutes.
- Serve hot with tortilla chips.
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