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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.