Cheddar Salsa Dip (Hot or Cold) |
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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 12 |
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Tis the season for dips and spreads. This is cheesy, tasty and easy to make. Originally from the Prodigy cooking site, circa 1/93; and it's still good after all these years. There are a lot of excellent Prodigy recipes in my Olde file. Way back then, I read Prodigy on a black screen with gold letters, called it my Steeler computer! Ahhhh, the good old days. Add 20-25 minutes to time if you want to serve this hot. Ingredients:
1 cup sharp cold pack cheddar cheese, room temp |
1 (8 ounce) package cream cheese, room temp |
1 cup mild thick & chunky salsa (or spicy!) |
1 cup coarsely chopped ripe olives |
1/2 cup minced green onion |
minced fresh parsley (optional) |
Directions:
1. In a bowl, with an electric mixer, at medium speed, beat cheese until creamy. Blend in remaining ingredients.
2. Cover and chill for at least 2 hours before serving. Serve as a dip.
3. Cooking Tip: FOR WARM: Prepare as above, spoon cheese mixture into a 1-quart casserole. Bake at 375 for 20-25 minutes or until browned and bubbly. Let stand 5 minutes.
4. *Number of servings depends on appetites of guests!
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