Posted by The Galway Girl on 27th October 2009

Salsa Cream Cheese Dip

chipnsalsa

Better than plain old chips and salsa???

Have you ever poured home-made salsa over a package of cream cheese and dipped tortilla chips in it? Well if you like that, you will definitely love this dip.

2 8oz. packages of Cream Cheese, softened
2 C. (8oz.) shredded Monterey Jack Cheese
2 C. (16oz.) Sour Cream
3 Eggs lightly beaten
1 C. Salsa
1 can (4oz.) chillies, drained
1 medium tomato, diced

  • Beat together the cream cheese and the cheese.Add in one cup of sour cream and the eggs. Then stir in the salsa and green chilies.
  • Pour mixture into a 9 in. round pan and bake for 350º for 40-45 minutes.
  • After removing from over let it cool for at least 1 hr before removing from the pan. Use a knife to loosen the edges, and let it cool a little more if it does not seem  like it will pop out. Place on a decorative plate and spread sour cream on top of it.
  • Refrigerate it for at least 5 hours. Before serving add the diced tomatoes the to top*.

*For a little added spice add some home-made guacamole.

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