Cream Cheese Salsa Dip
This is one of our family’s favorite dips. We’ve been making it for decades and it never ever gets old! The first time we had it, my husband and I were running late to get to a friend’s house for dinner, and by the time we got there, only meager spoonful remained in the bowl, but it was enough to get us hooked! It’s so easy to make and stores well for up to a week in the refrigerator. We’ve used it alongside guacamole as toppings for enchiladas and as a stand-alone dip, but most recently we’ve spread it on top of flour tortillas as a base for Fiesta Mexican Pizzas. Originally, we used good old fashioned sour cream instead of the nonfat yogurt, but over time, we began to substitute all sour cream with yogurt and have never looked back! I like the thickness of nonfat Greek yogurt for this recipe, but you can use sour cream or any kind of plain yogurt you like … even the full-fat yogurt if you’re so inclined! Just be sure it’s not flavored yogurt!
- 1 8- ounce package cream cheese softened to room temperature
- 1/2 cup of your favorite salsa
- 1-2 tablespoons of your favorite hot sauce
- 1/2 cup plain nonfat yogurt (I use Greek yogurt)
- Place cream cheese in a medium mixing bowl.Beat until very creamy with an electric beater.Slowly add salsa and continue to beat until well integrated.It is really important to cream the salsa and cream cheese together before adding other ingredients, otherwise, it can be very lumpy!Stir in yogurt, and hot sauce.Refrigerate until ready to serve.This dip is great all on its own served with tortilla chips or as a topping for tacos or enchiladas!