Football Sunday Salsa
"From Pittsburgh Cookbook @ www.PittsburghCookbook.com"
photo by alenafoodphoto
- Ready In:
- 10mins
- Ingredients:
- 8
- Yields:
-
2-3 cups
- Serves:
- 3-4
ingredients
- 1 (22 ounce) can of petite diced tomatoes
- 1⁄4 cup of finely diced onion
- 1⁄4 cup of finely diced green bell pepper
- 1 teaspoon lime juice, fresh lime even better (or lemon juice)
- 2 tablespoons hot sauce (I like Frankàs Red Hot)
- 16 ounces softened cream cheese
- 1 teaspoon chopped cilantro (optional)
- 1 diced jalapeno (optional)
directions
- Let cream cheese soften, then open can of tomatoes. Chop onion and bell pepper and mix all ingredients together. Serve with your choice of chips or crackers.
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Reviews
-
This is a nice rich and tasty dip for chips! I took a hint from another reviewer and made the following changes: drained some of the liquid from the tomatoes, and used Rotel tomatoes with green chilis instead of regular diced tomatoes. That change, with the hot sauce and jalepenos, gave this the perfect amount of heat for us. Served with blue-corn tortilla chips and enjoyed - thanks for sharing the recipe! Made for Spring Pick-A-Chef 2012 -
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We enjoyed this and I suspect that it will be even better the longer it sits, but it was a little bland for us. I would adjust the ingredients to add more heat and flavor. More cilantro and jalapenos would be great. I may drain some of the liquid from the tomatoes also. I only used 8 oz of cream cheese as we felt that was plenty. Another 8 oz we thought would overpower the other ingredients. Thanks for sharing. A recipe worth playing with. Made for PAC Spring 2012.
Tweaks
-
This is a nice rich and tasty dip for chips! I took a hint from another reviewer and made the following changes: drained some of the liquid from the tomatoes, and used Rotel tomatoes with green chilis instead of regular diced tomatoes. That change, with the hot sauce and jalepenos, gave this the perfect amount of heat for us. Served with blue-corn tortilla chips and enjoyed - thanks for sharing the recipe! Made for Spring Pick-A-Chef 2012
