I’m not kidding when I tell you that this dip is on every holiday menu, every birthday party menu, and every appetizer menu at my house. It’s just that fresh and delicious! This recipe is one that my husband’s mom made when he was a kid – usually for the Super Bowl (hence the name).
This is a great appetizer to serve at any party – it’s so festive and easy – and it’s vegetarian! Just chop all your veggies the night before, then assemble before walking out the door. Easy peasy!
Just a note, it’s best served fresh, because let’s face it – vegetables are full of water, and they make the cheese watery and gooey if left for too long. Any leftovers (if you have any!) should keep overnight, covered, in the refrigerator.
The picture above doesn’t show salsa poured over the top, because I pour it individually when I’m not serving it at a party, because the water from the salsa (you guessed it!) breaks down the cheese.
Super Bowl Dip Adapted from my mother-in-law Terri
1 – 8 ounce package of cream cheese
1 package of taco seasoning (I use 1 – 2 Tablespoons)
1 cucumber, peeled, seeded, and chopped
2 large bell peppers (or the equivalent of any sweet pepper), color of your choice, chopped
4 green onions (the entire thing – green and white parts!), chopped
2 tomatoes, seeded and diced, optional (I omit these because of the tomato in the salsa)
1 cup shredded colby jack cheese
1 cup shredded mozzarella cheese
1 jar of salsa
Spread the cream cheese onto a large plate, or platter. Sprinkle the taco seasoning (to taste) on top. Then top with the chopped cucumber, the chopped pepper, and the chopped green onions, and the diced tomatoes (if using). Sprinkle on the shredded cheeses. Refrigerate until ready to serve, then top with salsa. Serve with Tostitos or Fritos! Enjoy!