Sorta Unconventional Mexican Dip
From: Kat’s Kitchen (but taken from a neighbor, June, years ago)
I got this recipe from a neighbor YEARS ago; it’s a great made ahead appetizer, covers an entire rectangular platter, comes across as very impressive, and is a great hit!
I usually serve with “Baked” Scoops, as well as Regular…. so you don’t feel as guilty slamming it down!
2 blocks Cream Cheese (I use reduced fat)
1 16 oz. Sour Cream (I use light)
chopped onions (I use frozen)
Jar of “Old El Paso” (or similar) Medium Salsa
Chopped green onion (scallions)
Sliced Black Olives (I “HATE” these normally, but enjoy these on this appet!)
Mix 1st three ingredients (soften CC first). Spread across a large rectangular serving platter
Spread entire jar of salsa on that
- Shredded Lettuce
It has a beautiful presentation, and I’ve made ahead for my children’s Christenings to serve as an appet. If you let it sit in fridge for more than a day, you may have to drain off a little water that collects around edges from the lettuce and chopped tomatoes.