Nacho Dip

Nacho Cheese Dip

Today’s recipe is short & sweet, quick & easy, because honestly, I feel like I’m nearing the end of a month-long cooking marathon & I’m running out of gusto. I’ve probably spent more time typing up this recipe than I did actually making the dip.

Never fear, it passed my taste test. I may be lazy, but I haven’t totally given up.

This dip can be modified in many ways. Start with the base of cream cheese, sour cream, and shredded cheese. Add chopped veggies & dillweed for a cracker dip, chopped pepperoni and Mozzarella for a pretzel dip, bacon with chopped spinach and tomatoes for a blt dip. Just toss in whatever is in season at the Farmer’s Market.

You could even toss in some black beans and call it a vegetarian dinner. Actually, that’s a good idea. I gotta go.

salsa

  • 6 ounces cream cheese
  • 8 ounces sour cream
  • 1/2 cup salsa
  • 4 ounces cheddar cheese, shredded
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon crushed oregano leaves
  • 1/4 teaspoon salt
  • a dash of garlic powder
  • a dash of black pepper

Allow cream cheese to sit at room temperature about 1/2 hour to soften.

Mix cream cheese and sour cream until well combined. Stir in rest of the ingredients. 

“Chill and serve”.

Cover and refrigerate leftovers.

 

Nacho Dip
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Ingredients
  1. 6 ounces cream cheese
  2. 8 ounces sour cream
  3. 1/2 cup salsa
  4. 4 ounces cheddar cheese, shredded
  5. 1 teaspoon chili powder
  6. 1/2 teaspoon cumin
  7. 1/4 teaspoon crushed oregano leaves
  8. 1/4 teaspoon salt
  9. a dash of garlic powder
  10. a dash of black pepper
Instructions
  1. Allow cream cheese to sit at room temperature about 1/2 hour to soften.
  2. Mix cream cheese and sour cream until well combined.
  3. Stir in rest of the ingredients.
  4. Serve in your favorite Chip and Dip bowl.
  5. Cover and refrigerate leftovers.
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Posted in Gluten Free Recipes, Snack, Uncategorized, Vegetarian and tagged , .