Simple Sunset Dip Recipes

SUNSET DIP

Sunset Dip image

Provided by Food Network

Time 7m

Yield 12 servings

Number Of Ingredients 4

Ingredients

1 package (8 ounces) cream cheese, softened
4 ounces shredded Cheddar cheese (about 1 cup)
1 cup Pace® Chunky Salsa
Tortilla chips

Steps:

Spread the cream cheese in a 9-inch microwaveable pie plate. Sprinkle with the Cheddar cheese.
Microwave on HIGH for 2 minutes or until the Cheddar cheese is melted. Top with the salsa. Serve with the tortilla chips.

SIMPLE SUNSET DIP

SIMPLE SUNSET DIP image

Saw this quick recipe in my Kroger Magazine. Ideal for when unexpected guests drop in. It's ready in a jiffy. Photo: Kroger.com 02-09-16

Provided by Ellen Bales

Categories Other Appetizers

Time 5m

Number Of Ingredients 4

Ingredients

8 oz cream cheese, softened
1 c cheddar cheese, shredded
1 c chunky salsa
1 pkg (12 oz.) tortilla chips

Steps:

1. Spread the cream cheese in a 9-in. microwavable pie plate.
2. Sprinkle with cheddar cheese.
3. Microwave on HIGH for 2 minutes or until cheese is melted.
4. Top with salsa and serve with tortilla chips Refrigerate any leftovers.

SUNSET DIP

Sunset Dip image

This is a quick and easy snack or party dip. I believe it originally came from the Pace Website. Very versatile as far as adding green onions, black beans or whatever you like!

Provided by Junebug

Categories Spreads

Time 8m

Yield 1 Pie Pan

Number Of Ingredients 3

Ingredients

8 ounces cream cheese, softened
1 cup cheddar cheese, grated (I add a bit more)
1 cup picante sauce or 1 cup chunky salsa

Steps:

Spread cream cheese in a 9" microwave safe pie pan.
Sprinkle with cheddar cheese.
Microwave on high 2-3 minutes until cheddar cheese is melted.
Top with Sauce.
Serve with Chips.

Nutrition Facts : Calories 1316.8, Fat 117, SaturatedFat 73.7, Cholesterol 368.1, Sodium 2927.1, Carbohydrate 23.7, Fiber 4.1, Sugar 9, Protein 49.2

SUNSET FOODS' ROASTED RED PEPPER DIP

Sunset Foods' roasted red pepper dip image

Sunset Foods is a local grocery store that sells a wonderful red pepper dip from their deli case. This is the recipe for that dip - it's delicious!

Provided by Hey Jude

Categories Spreads

Time 10m

Yield 1 1/2 cups

Number Of Ingredients 8

Ingredients

2 whole jarred roasted red peppers, drained or 2 red bell peppers, roasted
1 plum tomato, chopped
1/2 cup mayonnaise
1/2 cup toasted sliced almonds
2 tablespoons balsamic vinegar
1 clove garlic, coarsely chopped
1/2 teaspoon kosher salt
2 tablespoons extra virgin olive oil

Steps:

Place peppers in blender; puree.
Add tomato, mayonnaise, almonds, vinegar, garlic and salt; puree until smooth.
Slowly add oil while blender is running.
The dip can be refrigerated in an airtight container for up to 4 days.
Return to room temperature before serving.
Serve with vegetables, crostini or pita crisps.
*To roast peppers, heat broiler; place whole peppers on foil-lined baking sheet and broil, turning as needed, until blackened on all sides, remove to brown paper bag; remove skins once cool enough to handle.
**To toast almonds, heat skillet over medium heat, add almonds, cook, stirring, until almonds are lightly browned, about 2 minutes, do not overcook.

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