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Friday, November 28, 2014

Hot Salsa Dip {Football Friday}

I hope everyone had a terrific Thanksgiving! Now that the turkey is out of the way, we can start thinking about football again. This is rivalry week in college football. There are tons of big games going on this weekend.

We are watching the Iron Bowl at home. We already have our tailgating menu planned and this Hot Salsa Dip is definitely on the menu! This dip is so delicious. The flavor and heat all depends on what salsa you choose. I love Trader Joe's salsa. You could also make your own or get some from your favorite Mexican restaurant.

This dip can be made ahead of time and baked when you are ready to eat.We served this dip with Fritos, but tortilla chips would work great too!

Hot Salsa Dip
about 4 cups
(Printable Recipe)

  • 8 oz cream cheese, softened
  • 2 tsp taco or southwest seasoning
  • 1 3/4 cup shredded cheddar cheese, divided
  • 8 oz salsa
Preheat oven to 350 degrees.

Combine cream cheese, 1 cup of cheese and seasoning. Spread into bottom of a 1-quart baking dish. Top cream cheese mixture with salsa. Sprinkle remaining 3/4 cup cheese on top of salsa.

Bake for 15-20 minutes.

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  1. Could this be made and frozen?? I'm looking for things to freeze ahead for our caravan trip and this looks ideal....any left overs could be made into stuffed shells, making another meal.

    1. I don't see a problem with freezing it. You will want to use regular full fat cream cheese - sometimes the low fat or fat free cream cheese separates when you freeze it.

  2. Thanks Steph for your quick reply.....that was quicker than I could buy the ingredients!!! Also many thanks for the advice about the cream cheese xx

  3. I was wondering with zip list changing to epicurious, if you were going to be able to still save your recipes right to that app. I noticed you have the print option but no where to save. I view these on my phone and I have no option to print.

  4. What do you think of adding chicken to it?


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