Thursday, January 21, 2016

Meg's Mexican Dip

When I was in college in Chicago, I would go over to my Aunt Meg and Uncle Brian's house on Saturdays about once a month. They graciously let me do my laundry, and they fed me so well. Aunt Meg made this amazing Mexican dip as an afternoon snack, and then we'd follow it up with thick slices of Lou Malnati's pizza for dinner. I'm drooling just thinking about it!

When I married Steve right after college, Aunt Meg gifted me her recipe. Plus, she gave me a piece of her handmade pottery, a beautiful pie plate to become the perfect baking dish for the salsa dip :)

This is all you need--so easy! 

8 ounce block of softened cream cheese
Medium-heat chunky salsa (1-2 cups)
Shredded cheddar, Mexican-style, or Colby Jack cheese (about 1 cup)
Chopped green onion

Spread the softened cream cheese in a shallow dish.

Cover with salsa.

Sprinkle the entire top with shredded cheese. I err on the side of extra cheese.

Bake at 350 degrees for 20 minutes.

Serve with tortilla chips. I personally love Tostito's "Hint of Lime" chips. They're an addiction of mine!

Enjoy :)


  1. This looks so delicious, and so easy! My sister makes jalapeno popper dip which is always a huge hit, and I think it's just like this but with jalapeno chunks instead of salsa!

  2. I wonder if this is a Chicago thing! this dip is a part of my childhood, too :)


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