I firmly believe that everyone needs a super simple nacho dip in their repertoire of summer recipes. I dare you to suggest another appetizer that equally appeals to cavemen-like beer sloshers on fight night; posh friends in wedge sandals on the patio; or ravenous teens on a long summer night. A layered nacho dip is the perfect make-ahead starter that is both simple to assemble and guaranteed to be a crowd pleaser.
After tasting a similarly delicious concoction at a party years ago, my BFF’s uncle simply rattled off a list of ingredients with the ambiguous instructions: “Use what you like and layer it in a serving dish.” So that’s what I’ll share with you today – my version of a layered nacho dip, which is hit every single time.
1 (8 ounce) package low fat cream cheese, softened
1/2 cup low fat mayonnaise
1/2 cup low fat sour cream
1/4 cup chili sauce (I like Maggi Sweet Chili Sauce or Frank’s Red Hot Sweet Chili Sauce)
1 cup medium salsa, drained (can substitute mild if you’re averse to a little heat)
1 cup diced green pepper
1 cup diced red pepper
1 cup diced green onion
2 cups shredded Cheddar cheese (can substitute 1 cup cheddar, 1 cup Monterrey Jack)
1 cup sliced black olives (optional)
In a large bowl, mix cream cheese, mayonnaise and sour cream until well blended. (If your cream cheese hasn’t softened to room temperature, this will be quite the chore.) Spread the mixture evenly on the bottom of a serving dish, about 9 x 13″ in size, or 8 x 8″ if you’d like deeper layers.
Layer by layer, top the cream cheese mixture with chili sauce, salsa, green pepper, red pepper, green onion and shredded cheese.
If using black olives, sprinkle on top. Chill in the refrigerator for at least an hour before serving. Recipe treats 6-8 lucky friends to a scrumptious summer dip. (Warning – there are never any leftovers.) Enjoy!
