Born in the 1980’s this dip is always a favorite at our family gatherings. It is tasty and easy to make. Many family members and friends have asked me for the recipe over the years. You can prepare it in advance and keep it in the refrigerator, which makes serving more convenient. Since it serves many people, it is a great choice for your appetizer options and is suitable for any occasion.
Ingredients
- 1 jar of chunky salsa sauce
- 1 8oz Philadelphia Cream Cheese
- 1 can mild medium diced Chile peppers (drained)
- Shredded iceberg lettuce
- Chopped tomatoes
- Sliced black olives
- Shredded mozzarella or Mexican styled cheese
Directions
- Mix the first 3 ingredients until pink – can be a little chunky – spread in a pie plate or quiche pan.
- Top with shredded lettuce, chopped tomatoes, black olives and mozzarella cheese
- Serve with tortilla chips
Kitchen Moxy 