Every now and then I have a craving for Mexican-inspired food. This nacho dip is one of my favourite ways to appease that craving especially in summer as it requires no cooking.
The fresh vegetables in this recipe can be substituted with whatever is in your fridge or garden that needs using up. This past weekend I used crisp yellow sweet pepper, chopped cilantro and green onions from the garden. It was delicious!
You can make this dip as mild or spicy as you like by using mild, medium or hot salsa. Choose light cream cheese and sour cream for fewer calories – I always use light cream cheese for dips because it is creamier than regular.
If you are making this dip for a party you can make it several hours ahead and refrigerate or make it and dig right in.
1 – 250gr. cream cheese, softened
1 cup sour cream
1/2 package taco seasoning
Approximately 1 cup salsa
2-3 green onions, chopped
1 sweet pepper (any colour), chopped
1-2 tomatoes, chopped
Grated old cheddar cheese
Nacho or tortilla chips
Blend cream cheese, sour cream and taco seasoning.
Spread mixture into a 9” pie plate.
Spread salsa over cheese mixture.
Sprinkle with onions, sweet pepper, and tomatoes.
Top with grated cheese.
Serve with nacho or tortilla chips, rye bread or crackers.