Dig into this Easy Mexican Dip and you will find it hard to stop! Three ingredients is all it takes, cream cheese, salsa and some shredded cheese. Make sure it is super fresh salsa!
I can’t believe it has taken me so long to make this Easy Mexican Dip.
My Aunt Mary Ellen brings this dip with some regularity to family gatherings. When I see her ready to put the baking tray with cheese and salsa into the oven, I careful not to stray too far. If you are out shooting hoops when the Easy Mexican Dip emerges from the oven and gets set out with the other apps, you are likely to be out of luck.
Once you start digging into the cheese, spicy good of this Easy Mexican Dip, it is definitely hard to stop. So as soon as this gets set out, it usually gets gobbled up pretty quickly. Just be careful, it comes out piping hot and you really should let it cool for a few minutes before you get in…either way, have a nice cold beverage ready to enjoy with it.
Mexican Dip Backstory
Update: unfortunately, Nola’s Salsa is no longer in business. So use your favorite fresh salsa for this recipe and let me know how it comes out!
What motivated me to finally make a batch of Easy Mexican Dip, rather than waiting for my aunt to bring it to something? This fall I had a chance to attend an event featuring local food businesses based at the incubator, Commonwealth Kitchen, hosted by Sam Adams Brewery in Jamaica Plain (around the corner from my aunt who gets the recipe credit!). I sampled lots of great food products at this Commonwealth Kitchen event; the super fresh salsa from Nola’s Fresh Foods is one that really stood out.
When I sampled Nola’s Salsa Fresca and chatted with the Nola’s team members at the event, I figured it would be fun to make a few recipes featuring the salsa. The first thing that came to mind was Mary Ellen’s Easy Mexican dip. Figuring that salsa is one of three ingredients in the dip recipe, it would really give the chance to let the salsa shine. I was right!
All you do is layer some softened cream cheese, topped by a layer of salsa, followed by some cheese and bake at 350 for 25 minutes and boom! Fresh salsa combined with cheesy goodness, hard to stop eating this Easy Mexican Dip.
Pairings for Easy Mexican Dip
We pair wine with most of our recipes here on Cooking Chat, but sometimes beer is the beverage of choice. That certainly seemed to be the way to go with this dip given its nice healthy kick. Not to mention, this recipe is perfect for serving during the big football games coming up, when there just might be a beer or two involved.
IPA style beers tend to be good paired with spicy food, the crisp hoppiness balances the spice. I stuck with the local theme here, and served the Easy Mexican Dip with the Hopponius Union from Jacks’ Abby in Framingham, MA. This beer is technically an India Pale Lager, details on what that means over on their website. As anticipated, this IPL made for a very nice beer pairing for the Easy Mexican Dip.Print
Easy Mexican Dip
You won’t be able to resist this cheesy Mexican Dip with super fresh salsa!
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 45 mins
- Yield: 8 servings 1x
- Category: Appetizer
- Method: baking
- Cuisine: Mexican
- 16 ozs lite cream cheese, left at room temperature for about 15 minutes to soften
- 16 ozs fresh tomato salsa, medium spice
- 2 cups shredded Mexican cheese blend
- Tortilla chips for serving
- Preheat oven to 350 degrees.
- Spread the cream cheese out to cover the bottom of a baking pan. 9 by 5 inches and 2 to 3 inches deep or thereabouts works well.
- Scoop the salsa onto the cream cheese layer and spread even across the cream cheese to cover it.
- Sprinkle the cheese around the pan to cover the salsa.
- Place the baking pan in the oven. Bake uncovered for 25 minutes.
- Remove dip from oven and serve along with tortilla chips. We typically have it served right from the pan. Enjoy!
Keywords: salsa, dips, Mexican dip