Salsa Dip Appetizer Bites Recipes

CREAM CHEESE SALSA DIP

Steps:

• Soften the cream cheese by leaving it out on your counter for 30 minutes. You need to do this so that it blends well with the sour cream. To a medium bowl add the softened cream cheese and the 8oz of sour cream. Using a handheld mixer, blend until smooth. It's OK if there are a few lumps, but you do want it to be mostly smooth. You can also use a stand mixer to do this if you have one.
• To assemble, spoon the cream cheese sour cream blend into your serving dish and spread to cover the entire bottom. Whatever dish you use, you want it to have an edge higher than the dip, like the pie plate in the photo. This will make sure as the liquid from the salsa separates it doesn't run right off of a platter onto your table. Next, pour the entire jar of salsa over top and smooth to cover the cream cheese sour cream blend. Next, cover the salsa with all of the shredded Cheddar cheese. Lastly, sprinkle with the diced onions. Serve with your favorite chips and enjoy!

SALSA DIP APPETIZER BITES

Steps:

• Heat oven to 400ºF.
• Cut VELVEETA into 2 slices, then cut each slice into 15 cubes.
• Place phyllo shells on baking sheet. Fill each with1 VELVEETA cube and about 1 tsp. salsa.
• Bake 10 min. or until VELVEETA is melted and edges of shells are golden brown. Garnish with cilantro.

BIG GAME SALSA DIP

Steps:

• In a slow cooker set to high heat, place the processed cheese and milk. Cover and, stirring occasionally, cook until the cheese has melted and is well blended with the milk.
• Place ground pork sausage in a medium skillet. Cook over medium high heat until evenly brown. Mix in white onion. Cook and stir until onion is translucent. Remove from heat and drain.
• Stir sausage mixture into the cheese mixture. Reduce heat to low. Mix in salsa and black beans. Continue cooking, stirring occasionally, approximately 1 hour.
• Garnish with green onions and serve with tortilla chips.

SO-SIMPLE SALSA DIP

Steps:

• In 1-quart saucepan, heat cream cheese and salsa over low heat about 5 minutes, stirring occasionally, until cream cheese is melted.
• Keep warm in heatproof dish. Serve with chips.

CHEDDAR-SALSA BISCUIT BITES

Steps:

• Heat oven to 425°F. Generously grease large cookie sheet with shortening or cooking spray. In large bowl, stir together flour and cheese. Add remaining ingredients; stir just until blended.
• On lightly floured surface, knead dough gently just until smooth. Press or roll out dough to 12x6-inch rectangle. With sharp knife or pizza cutter, cut dough into 1-inch-wide strips; cut each strip into 2-inch pieces. With thin spatula, place strips about 1/2 inch apart on cookie sheet.
• Bake 11 to 13 minutes or until light golden brown. Immediately remove from cookie sheet. Serve warm.

PRESS BOX VEGETABLE SALSA DIP

Steps:

• Mix yellow hominy, white hominy, black-eyed peas, onion, red bell pepper, tomato, and garlic together in a bowl. Stir Italian-style dressing into the mixture. Allow to marinate in refrigerator for 3 hours.

SALSA BITES

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, beat the cream cheese until smooth.
• Blend in salsa and eggs.
• Stir in cheddar cheese, olives, onion and garlic.
• Lightly spray mini muffin pan with oil, fill with mixture.
• Bake 15- 18 minutes until centers are set.
• Remove from oven and cool in the pan for 5 minutes.
• Top with additional salsa or sour cream if desired.