Scale

1 block (8 oz) full-fat cream cheese, softened

1 cup thick and chunky salsa (your preferred heat level)

1 cup shredded Mexican blend or cheddar cheese

1/4 cup sliced green onions

1/4 cup sliced black olives

Optional: diced tomatoes, fresh cilantro, jalapeños

Tortilla chips, crackers, or veggie sticks for serving

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1. Let the cream cheese come to room temperature until fully softened for easy spreading.

2. In a small bowl, mix the softened cream cheese with optional taco seasoning or garlic powder if desired.

3. Spread the cream cheese in an even layer across the bottom of a shallow serving dish (like a pie plate or 8×8-inch dish).

4. Spoon the salsa over the cream cheese layer and spread it gently to cover evenly.

5. Sprinkle shredded cheese evenly over the salsa layer.

6. Top with green onions, black olives, and any additional toppings like diced tomatoes or cilantro.

7. Chill in the refrigerator for at least 30 minutes to allow the flavors to meld.

8. Serve chilled with tortilla chips, crackers, or sliced vegetables for dipping.

Use a thick, chunky salsa to avoid a watery dip.

Add extra layers like refried beans or seasoned ground beef to make it heartier.

For a lighter version, use Neufchâtel cheese or plain Greek yogurt as the base.

Make ahead up to 24 hours in advance and add delicate toppings like cilantro right before serving.

Leftovers can be stored in the fridge for up to 3 days in an airtight container.