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Layered Cream Cheese and Salsa Dip

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Ingredients

Scale
  • 8 oz brick style cream cheese (softened to room temperature)
  • 1 cup sour cream
  • 1 1/2 teaspoons taco seasoning
  • 1 1/2 cups thick salsa
  • 2 cups shredded Mexican blend cheese

Instructions

  1. Add the softened cream cheese, sour cream, and taco seasoning to a medium-sized bowl.
  2. Beat the cream cheese together with the other ingredients using a handheld electric mixer.
  3. Continue to mix until smooth and uniform, scraping down the sides of the bowl as needed.
  4. Add the cream cheese mixture to the bottom of a 9" round or square baking dish and spread it into an even layer.
  5. If your cream cheese was very soft (could easily press a finger through it), refrigerate the first layer for 30 minutes before adding the salsa. If it was still relatively firm, go ahead with the next layer.
  6. If your salsa is thin and liquidy, pour it through a strainer set over a bowl. The liquid will collect below and can be discarded.
  7. Spread drained or chunky salsa in an even layer on top of the cream cheese and sour cream layer.
  8. Finally, top it with your shredded cheese, spreading it out evenly.
  9. Serve immediately if desired, or refrigerate for 30 minutes before serving for the best results.

Find it online: https://www.rapidrecipes.blog/5-ingredient-layered-nacho-dip/