This Mexican dip recipe calls for fresh, chunky salsa — a universal favorite among fans. Fresh salsas are usually found on the refrigerated shelves of produce sections in grocery stores.
- Nonstick cooking spray
- 1 tablespoon vegetable oil
- 1 pound ground beef
- 1 package taco seasoning mix
- 8 ounces cream cheese, room temperature
- ½ cup sour cream
- 1 cup chunky fresh salsa, plus additional for topping
- 1 cup grated mozzarella
- ½ cup blended Mexican cheese
- Sliced jalapeño (optional)
- Sliced black olives (optional)
- Green onions (optional)
- Tortilla chips
Preheat oven to 350 degrees.
Spray 8-by-8-inch glass pan or large soufflé dish with nonstick cooking spray; set aside.
In large sauté pan, heat oil over medium-high heat and add ground beef, breaking up with flat wooden spatula, until fully cooked. Sprinkle taco seasoning throughout beef and combine.
Place warm beef mixture in large bowl and add cream cheese, sour cream, one cup salsa and mozzarella. Mix well until combined and pour into prepared pan. Top with blended cheese and sliced jalapeño, black olives and green onions, if desired.
Bake until fully warmed and cheese is melted, 30–35 minutes.
Top with small spoonfuls of salsa. Serve with tortilla chips.