The Cibolo Creek Baked Layered Dip
Pepper Pepper Best with Medium
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The Cibolo Creek Baked Layered Dip

Prep Time: 10 min // Cook Time: 35 min

Servings: 7

Deep southwest flavor with that Cocina Fresca touch, our dip that has them saying “wow” after first bite… and the second.

What you'll need: Line Created with Sketch.

  • About 1/2 container of Cocina Fresca Medium Salsa
  • 8 oz. bag of pepper jack (or your favorite) shredded cheese
  • 1 1/4 oz. packet of fajita seasoning
  • 8 oz. brick of cream cheese, warmed to soft
  • 1 can of cheddar cheese soup
  • 15 to 20 corn tortilla chips (round or triangle)

How to make it: Line Created with Sketch.

  1. Pre-heat oven to 375° F and spray medium pie-dish, or similar baking dish, with cooking spray.
  2. Layer in the tortilla chips at the bottom of your dish to cover and slightly overlap so soup does not seep through.
  3. Open the soup and pour over the chips evenly, lightly spread with a spoon.
  4. Next, evenly add the fajita mix and then sprinkle half the cheese on top.
  5. Use a spatula or knife to add cream cheese in 1/4 cup blobs. Try to carefully distribute and remember to soften.
  6. Now pop open your Cocina Fresca Salsa and lovingly pour all over, we recommend about half a container to start. Spread evenly, and keep adding more Cocina Fresca Salsa until it looks just right..
  7. Sprinkle what’s left of the cheese on top and put in the oven for 30 to 40 minutes. Bake until golden brown – or however you like it.
  8. Let cool for a moment and serve with tortilla chips or your favorite scoop.
  9. Say “wow.”