The Cibolo Creek Baked Layered Dip
Deep southwest flavor with that Cocina Fresca Refrigerated Salsa touch, our dip that has them saying “wow” after first bite… and the second.
What you'll need:
- About ½ cups of Cocina Fresca Medium (Serrano) Refrigerated Salsa
- 8 oz. bag of pepper jack (or your favorite) shredded cheese
- One ¼ oz. packet of fajita seasoning
- 8 oz. brick of cream cheese, warmed to soft
- One can of cheddar cheese soup
- 15 to 20 corn tortilla chips (round or triangle)
How to make it:
Pre-heat oven to 375° F and spray medium pie-dish, or similar baking dish, with cooking spray.
Layer in the tortilla chips at the bottom of your dish to cover and slightly overlap so soup does not seep through.
Open the soup and pour over the chips evenly, lightly spread with a spoon.
Next, evenly add the fajita mix and then sprinkle half the cheese on top.
Use a spatula or knife to add cream cheese in 1/4 cup blobs. Try to carefully distribute and remember to soften.
Now pop open your Cocina Fresca Medium (Serrano) Refrigerated Salsa and lovingly pour all over, we recommend about half a container to start. Spread evenly, and keep adding more Cocina Fresca Refrigerated Salsa until it looks just right..
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.
Let cool for a moment and serve with tortilla chips or your favorite scoop.
Say “wow.”
