Tuesday, September 21, 2010
Southwestern baked dip
Fall doesn't officially start until tomorrow, but let's kick off autumn a day early, shall we?
This is my favorite season of the year, for so many reasons. I love how the temperature outside becomes cooler, I love the colors that I often take for granted as a lifelong resident of the Mid-Atlantic states, and I love the soups and casseroles and pot pies (and the baked goods) that this season has in abundance.
When I think of fall recipes, I almost always think of this warm southwestern baked dip. It has been a favorite of ours since one of my husband's co-workers gave me the recipe in 1991. "For Melissa's Recipe Collection" the co-worker had written. It's a great warm dip to indulge in while watching football or getting together with friends. I've served this as an appetizer for parties I've hosted and it always gets rave reviews.
The only downside? It's not exactly low-fat. I suppose you could tweak it to be such, just as you could alter the heat of it.
Southwestern Baked Dip
1/4 cup hot or mild salsa
1/2 cup sour cream
1.5 cups shredded cheddar cheese
1 pkg. 8 oz. softened cream cheese
Mix salsa, sour cream, and cream cheese with beater and fold in cheddar cheese. Pour in casserole with top or foil and bake covered for 1 hour at 350 degrees. Serve warm with white corn chips. Serves 4-6. (I've doubled and tripled this, with lovely results).
Enjoy ... and happy fall!