The Ultimate Appetizer

Mmmm!

The Ultimate Appetizer: Mexican Hot Dip

Every now and again, I trade in sweet for salty and savory. This is one of those times.

One of my best friends describes this dish as “awesomeness wrapped in awesomeness with a side of awesomeness.”  I first made it for the Great Ashwood Iron Chef Competition of 2008. It quickly became a group favorite. Not only is it ridiculously simple to make, but it is the perfect combination of sweet, tangy, and creamy goodness.

Mexican Hot Dip

You will need:

1 jar Salsa

8 oz Cream Cheese

Mexican Cheese

A pie dish

Tortilla chips

When picking your salsa for this dish, you want a slightly thicker consistency with a strong tomato base–a salsa fresco will not due. I have a mild obsession with pineapple salsa. It is a wonderful condiment. You can have it with eggs in the morning, chicken for lunch, or with chips for a late snack. If you have never tried it, I would highly recommend it.

Preheat your oven to 350.

Spread the cream cheese in an even layer over the bottom of the pie dish.

Spread the cream cheese on the bottom of the dish.

Spoon the salsa over the cream cheese until the bottom layer is fully covered.

Layer on the salsa

Sprinkle the cheese on top until it is fully covered.

Sprinkle the cheese

Bake for 10-15 minutes in the oven, until the cheese is slightly browned and bubbly.

Serve immediately with the chips. Be sure to warn your guests that the dip is hot!

Pop into the over, bake, and serve hot!

The other great thing about this dish is it’s pretty versatile. You can mix and match, pairing it to the tastes of your guests. Cream cheese has a pretty basic taste. If you wanted to, you could make an equally awesome spinach and artichoke hot dip in the same fashion. Use a food processer to puree together the spinach and artichoke hearts with a few cloves of roasted garlic, spread over the cream cheese bottom, and top with Parmesan cheese. I’d love to hear about your variations.