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A colorful layered dip with cream cheese, salsa, cheese, and fresh vegetables in a glass dish.

Layered Cream Cheese and Salsa Dip

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Prep Time 15 minutes
Total Time 15 minutes
Servings 8 servings
Calories 185 kcal

Ingredients
  

  • 8 ounces cream cheese, softened to 20 degrees Celsius
  • 1 cup chunky tomato salsa, drained of excess liquid
  • 1 cup shredded Mexican style cheese blend
  • 0.5 cup Roma tomatoes, seeded and finely diced
  • 0.25 cup green onions, thinly sliced
  • 0.25 cup black olives, sliced
  • 1 tablespoon fresh cilantro, minced

Instructions
 

  • Place the softened cream cheese in a 9-inch shallow glass pie plate or serving dish.
  • Spread the cream cheese into an even layer using an offset spatula, ensuring coverage to the edges of the vessel.
  • Distribute the drained salsa over the cream cheese layer using a spoon to maintain distinct layering.
  • Apply the shredded cheese blend uniformly across the surface of the salsa.
  • Top the cheese layer with the diced tomatoes, sliced green onions, and black olives.
  • Garnish with minced cilantro.
  • Refrigerate the assembly at 4 degrees Celsius for a minimum of 30 minutes to stabilize the structure before serving.
  • Serve chilled with corn tortilla chips.