Ingredients and Weight:
- 1 pound cream cheese
- 1 cup shredded Monterrey Jack cheese
- 1 cup sour cream
- 1 can (16 oz) chunky-style salsa
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 cup chopped fresh cilantro (optional)
Preparation Time:
- Preparation Time: 20 minutes
- Cooking Time: 30 minutes
Difficulty Level:
Level 3 (Moderate difficulty)
Preparation Method Steps:
- Preheat the oven to 350 degrees Fahrenheit.
- In a medium bowl, combine all the ingredients, except the chopped fresh cilantro. Mix well.
- Transfer the mixture to an oven-safe dish or baking pan.
- Bake for 30 minutes or until bubbling and slightly brown on top.
- Remove from the oven and let cool for 10 minutes.
- Garnish with chopped fresh cilantro, if desired.
- Serve with tortilla chips or vegetables.
Nutritional Information: (per serving, assuming 8 servings total)
Calories: approximately 350 calories per serving (depending on ingredients used)
Fat: 28g
Carbohydrates: 8g
Protein: 7g
(Note: Nutrition facts may vary based on the exact ingredients used.)
Dish Characteristics:
- Rich and creamy texture
- Spicy and flavorful, with a hint of chili and cumin
- Versatile dish that can be served as a snack or as part of a larger meal
- Can be customized with different types of salsas and cheeses to adjust flavor profile
User Comments:
- "This is an excellent dip! The combination of flavors is perfect."
- "Love the combination of creamy cheese and spicy salsa. Great with tortilla chips."
- "This is a great dish to serve at parties. Everyone loves it!"
Special Precautions and Tips:
- Be sure to use full-fat cream cheese for the best flavor and texture in the dip.
- Adjust the chili powder and cumin to your desired level of spice.
- This dip can be made ahead of time and stored in the refrigerator for up to 2 days before serving.
