Baked Triple Cheese and Salsa Tortilla Chip Dip

You can never have too many hor d'oeuvre recipes, so give Baked Triple Cheese and Salsa Tortilla Chip Dip a try. One serving contains 251 calories, 10g of protein, and 19g of fat. This gluten free recipe serves 8 and costs 100 cents per serving. It can be enjoyed any time, but it is especially good for The Super Bowl. 16683 people were glad they tried this recipe. This recipe from Averie Cooks requires cheddar cheese soup, corn tortilla chips, shredded cheese, and salsa. From preparation to the plate, this recipe takes approximately 50 minutes. It is a very budget friendly recipe for fans of Mexican food. With a spoonacular score of 56%, this dish is solid. Try Baked Triple-Veggie Dip, Triple Layer Guacamole Creamy Cotijan and Confetti Salsa Party Dip, and Baked Tortilla Chicken with Avocado Salsa for similar recipes.

Servings: 8

Preparation duration: 10 minutes

Cooking duration: 40 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 375F. Spray a 9-inch pie dish (or similar-sized oven-safe baking dish) with cooking spray. Place tortilla chips in dish so they cover the majority of the bottom, slightly overlapping. This prevents soup from seeping through. Add the soup and lightly spread it evenly over the chips with a spatula or knife. Evenly sprinkle the fajita mix over the top. Evenly sprinkle not quite half the cheese over the top (I used about 40% of the bag); set aside remainder. Add the cream cheese in about 1/4 cup blobs and with a spatula or knife, do your best to carefully distribute it evenly over the pan without disturbing the other layers. Some small bald patches are okay because it bakes together. Tip - the softer your cream cheese is, the easier this step is. Evenly pour the salsa over the top, spreading it lightly with a spatula or knife if necessary. Evenly sprinkle reserved cheese over the top. Bake for about 30 to 40 minutes, or until top is golden browned, bubbly, and dip is done to your liking. Allow dip to cool momentarily before serving. Serving Suggestions - tortilla chips, bread, crackers, bagel chips, pita chips, mini toast crackers, carrot/celery/zucchni/jicama/cucumber sticks, bell pepper wedges, or eat by the spoonful. Dip is best warm and fresh, but extra will keep airtight in the refrigerator for up to 5 days. Gently re-heat in micro before serving leftover portion. We ate the leftover portion in squares like lasagna.

 

Step by step:

1. Preheat oven to 375F. Spray a 9-inch pie dish (or similar-sized oven-safe baking dish) with cooking spray.

2. Place tortilla chips in dish so they cover the majority of the bottom, slightly overlapping. This prevents soup from seeping through.

3. Add the soup and lightly spread it evenly over the chips with a spatula or knife. Evenly sprinkle the fajita mix over the top. Evenly sprinkle not quite half the cheese over the top (I used about 40% of the bag); set aside remainder.

4. Add the cream cheese in about 1/4 cup blobs and with a spatula or knife, do your best to carefully distribute it evenly over the pan without disturbing the other layers. Some small bald patches are okay because it bakes together. Tip - the softer your cream cheese is, the easier this step is. Evenly pour the salsa over the top, spreading it lightly with a spatula or knife if necessary. Evenly sprinkle reserved cheese over the top.

5. Bake for about 30 to 40 minutes, or until top is golden browned, bubbly, and dip is done to your liking. Allow dip to cool momentarily before serving. Serving Suggestions - tortilla chips, bread, crackers, bagel chips, pita chips, mini toast crackers, carrot/celery/zucchni/jicama/cucumber sticks, bell pepper wedges, or eat by the spoonful. Dip is best warm and fresh, but extra will keep airtight in the refrigerator for up to 5 days. Gently re-heat in micro before serving leftover portion. We ate the leftover portion in squares like lasagna.

Nutrition Information:

covered percent of daily need