Layered Mexican Dip
Layered Mexican Dip is an all-time favorite in its simplest form. Cream cheese, salsa, cheese, lettuce & tomatoes - crema, if desired.
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 -8
Ingredients
- For the Layered Mexican Dip:
- Double all ingredients if using a 9x13 inch dish.
- 1 8- ounce package cream cheese softened
- 1 cup Picante sauce or tomato salsa - save 1/2 cup for topping
- ½ Iceberg lettuce chopped into bite-size pieces
- ½-1 cup Cheddar Cheese or Mexican Cheese Blend shredded
- 1- cup diced tomatoes
- Avocado Crema if desired – recipe below
- Optional other ingredients:
- Black olives
- Avocados diced
- Black beans
- Green sliced or Sweet yellow onion, diced
- Whatever else your little heart desires.
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- For the Avocado Crema:
- 2 avocados peeled, pitted
- Juice from ½ lime approximately 1-tablespoon fresh juice
- 2 tablespoons sour cream or plain yogurt
- 2 tablespoons fresh cilantro leaves chopped
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons milk if needed
- Optional Ingredients:
- ½ teaspoon Sriracha Sauce
- ½ teaspoon ground cumin
- 1- teaspoon honey I prefer unsweetened Crema
Instructions
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For the Layered Mexican Dip:
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Combine softened cream cheese and ½ cup salsa. With a stand mixer, beat on medium-high until well combined and fluffier.
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Place the cream cheese/salsa mixture in the bottom of a 9x9 glass baking dish or casserole and smooth out the mixture.
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In this order, layer chopped lettuce, cheese and tomatoes over the cream cheese mixture.
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Drizzle extra salsa over the top.
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If desired (as I do) serve Avocado Crema on the side
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The salad is delicious as is, but if your want to kick it up, add your favorite toppings.
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For the Avocado Crema:
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Combine all Avocado Crema ingredients in a food processor or blender.
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Pulse or mix until the ingredients are well blended and smooth. If needed, add a little milk.