Mexican Dip

Mexican dip is a hit no matter what social event you might attend. You can't beat the flavor combination of cream cheese and salsa on a salty tortilla chip. And, it is so adaptable to your or your guest's liking. I actually like to put a layer of refried beans in between the cream cheese and salsa. For just a few people, I like to serve this in individual ramekins. Then, I have no fear of the "double dipper" and I can double dip to my heart's content. Of course, for a large gathering, it's much easier to layer the goodness in a pie plate or other serving dish. This is a dish you can't screw up!

Mexican Dip

Serves 8


  • 1 (8 oz/226 g) package of light cream cheese, softened
  • 1 jar of salsa (mild, medium or hot)
  • 1 cup (115 g) shredded cheddar cheese
  • Tortilla chips

Optional toppings:

  • green onion, thinly sliced or finely chopped red or yellow onions
  • sliced black olives
  • chopped green chiles
  • sliced pickled jalapenos
  • tomatoes, diced
  • guacamole
  • sour cream


Spread cream cheese into a 9-inch pie plate, four individual ramekins, or other serving dish. Top with salsa, spreading it evenly over the cream cheese (don't have to use all of it). Then top with cheese and additional toppings. Serve with tortilla chips.

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