Salsa Dip

I had five minutes last Saturday in between mowing the church lawn and trotting on down to the neighborhood block party, and I needed Sunday evening munchies for 15 or so of Tim’s family who came in for the weekend to honor his grandfather.

Five minutes, a husband, and a kitchen knife.

Necessity truly is the mother of invention.

I raided the fridge and set Tim to chopping raw veggies: carrots, celery, and green peppers.  I was already planning to take leftover barbecue and potato salad.  What else, what else?  We’d thought chips and salsa (our signature side that we not only served at our wedding, but which Tim eats every.single.day for lunch), but I wanted a dip with a little more gumption.

Here’s what we came up with:

1 package (8 oz) cream cheese, softened
salsa
shredded cheese
Spread cream cheese in a 9×9 pan (or other preferred serving dish).  Top with a layer of salsa, then top the salsa with a layer of shredded cheese (I used cheddar).  Serve at room temperature with corn chips or heat in microwave until cheese melts.

Pretty basic, huh?  Pretty no big deal.  But it was a HUGE hit.  Who knew what you could do with less than $5 in less than 5 minutes?

I think it would also taste good with some refried or black beans and cilantro.  Not that it needed anything, just saying.

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