An Easy Nacho Dip that Dips into the Memories

I haven’t made this dip in years. In fact, I almost forgot all about it until recently. And it’s so quick and easy to make.   It so easy you will probably think why didn’t I think of throwing all that together?  And as you know, I have an affinity for Mexican food!  So I love this go-to crowd pleaser. 

I don’t know when or where I got this recipe. I do recall altering it slightly to add the picco de gallo element. What I do remember, is being in my mid to late teens and making this dip often to take to family gatherings or to the Talbot’s to spend a day swimming in the sun at their farm.

My recollection of the Talbot’s is that my mom met Mark through a mutual friend back in school – you know the single room school house back in the day out in the country.  And then Mom met Dad, and Mark met and Bev, and well I doubt you need me to connect the dots for you.  And even if that’s not correct, its still been pretty much how long my parents have been friends with them.   

Time at the Talbot’s farm was always great: summer days spent with wonderful family friends. Thinking about those days takes me into their barn where I have memories playing in the hay stacks. Or checking out all the cows, trying to memorize each of their names and watching them be milked. Sticking my head in to look inside the gigantic stainless milk vat at all the fresh milk. Checking out the newborn calves. And looking feverishly for the newest kitten addition. Some summers we played in the corn crib behind the barn, but most of the time was spent hanging out and playing in the pool, having BBQs and just making memories.  And of course, when the time was right, there was ALWAYS fresh corn on the cob to be had.  Even my husband has the memory of driving home from their place and stopping alongside one of their fields and picking a dozen fresh cobs of corn for dinner.  Nothing like it as fresh off the corn stalk.

Bev (or Beverly like Buddy referred to her) was my second mom.   She had three boys, two of whom were my age and one of those who always landed in my split class in elementary school.  Bev was a step-in mom for me a lot of the time for guiding activities as my own was the guide leader so I was always looking for someone to be there as my mom. With the three boys she had,  I was like the daughter she never had, although I know she also had nieces she adored.  Our families went to Florida together, we spent summers together in the pool and one of my favorite things to do back in the day was test out different cheesecake recipes, usually on Sundays. After Sunday dinner there was always usually a half cheesecake left and I recall how excited I was always taking the leftovers down for her and her boys to enjoy.  

I find it soooo interesting how a single recipe can release so many amazing thoughts and old memories…..

We have been in BC for almost 20 years now, which is absolutely crazy to me. But every time I went back to London, I made a conscious effort to stop by and spend time with Bev and Grumpy (Mark), even if only for 15 minutes.  I remember being home a few years into COVID when my mom was having surgery. Bev called and popped in several time to check in on us.  She had the biggest heart and I adored her. Loved her. I was glad that on our last trip back, Will and I stopped by the farm with my folks and spent time with them. We just sat in the back room by the fireplace and talked and caught up.  It was like no time had passed for us, and I still felt like that teen sitting and hanging out with them. 

And in those years after all of us kids got married, had kids of our own and were busy with life, I know Bev and Mark were still solid friends with my parents.  

That was the last time I saw Bev, that trip back in October about 3 years ago.  Shortly after that, Bev was diagnosed with dementia. It robbed her of her independence, of her mind and memories and after some times Bev went into a facility that could provide the proper long term care she needed because of that awful disease. Earlier this year in February, Bev passed away, but her memory, love and kindness lives on with me and my family forever. 

So as I think of all those memories, I remember this easy nacho dip.  Great to take to enjoy around the pool with friends, to a potluck or to just nibble during family game night.   I hope you try it, like it, and that it makes lasting memories for you too.

Nacho Dip

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Course: Appetizer

Ingredients Method Notes

Ingredients

  

• 1 large pkg cream cheese
• 1 jar salsa
• 1 large tomato
• 1 large red pepper
• 1/2 medium white onion
• 3-5 green onions
• 2 cups shredded cheddar cheese
• 1 bag whole wheat bite size or scoop Tostitos

Method

 

1. Let cream cheese soften at room temperature.
2. Dice the tomato, onion, pepper and green onion into a chunky dice and mix together to make a large pico de gallo style mixture. Set aside.
3. Shred the cheddar cheese and set aside.
4. Spread the cream cheese on the bottom of an oven proof dish, using the back of a large spoon.
5. Add the jar of salsa and spread over the cream cheese.
6. Spread the pico do gallo mixture overtop of the salsa.
7. Cover with shredded cheese.
8. Heat in a 350 degree oven until heated and the cheese is melted nicely. Approx 20 min.
9. Serve with nacho chips.

Notes

Depending on your spice level, use your preferred flavour of salsa.  I like to go with a medium chunky salsa. 

You can use what ever colour peppers you have in the fridge (red, yellow, orange or green).  Again if you like some spice, you could integrate a jalapeño into this pico de gallo mixture.  

Measurements are rough.  Alter as necessary.   If its not enough pico de gallo, add a bit more fresh vegies to it. If its not enough cheese, grate some more cheese. 

This can be served cold or warm, but my preference is really heated in the oven until its warm and melty and bubbly.   

This can be served with crackers or your favorite shape or type of nacho chip.