During the holidays we’ll often make a salsa dip that’s similar to a recipe my aunt passed on to us. This isn’t exactly how she made it (or even how some other family members make it). I frequently end up changing something each time that I make it so I thought I’d toss this up on the blog in an effort to try to archive what I think is the best version. This is heavy on calories so it’s not something I recommend making very often.
The ingredients I’ve included are just the items I usually prefer. Using different brands probably won’t change the flavor very much but using “light” versions of the dairy products may change it a bit. In the past I’ve been known to use double the amount of sour cream or twice as much cream cheese but I’ve come to the conclusion that less is better for this recipe (too much sour cream can not only unbalance the flavor but also increase the risk of heartburn, which is already a strong possibility considering the amount of dairy products used).
Tools
Spoon (tablespoon size)
Electric Mixer
Medium/Large Mixing Bowl
Kitchen Scissors
Large, Shallow Casserole Dish
Ingredients
Pace Mild or Medium Chunky Salsa (64 oz)
Sour Cream (16 oz)
Philadelphia Cream Cheese (8 oz)
Small Curd Cottage Cheese (two tubs, 24 oz each)
Taco Seasoning
Sliced Olives (2.25 oz can)
Green Onions
Fiesta Blend or Mexican Shredded Cheese
Tortilla Chips
Steps
- Mix sour cream and cream cheese
- Add cottage cheese and mix
- Slowly add taco seasoning and mix until it tastes as preferred
- Spread mix into casserole dish
- Evenly spread the mix using the bottom of a spoon
- Slowly add salsa until layer is thick enough
- Evenly spread the salsa using the bottom of a spoon
- Cover with cheese
- Spread sliced olives
- Use kitchen scissors to cut green onions over mix
- Cover and chill in fridge for 30 minutes to 1 hour to thicken
- Serve with tortilla chips
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