A creamy, cheesy cold dip with black olives, chunky salsa, and fresh tomato folded in at the end. It is an easy crowd pleaser, and the order you mix things in matters.
At a Glance
| Type | Cold dip, no cooking |
| Tools | Hand mixer (optional), mixing bowl |
| Scaling | Easy to double, but use only 3 tomatoes when you do |
| Heat level | Mild by default, hotter with a spicier salsa |
Ingredients
| Ingredient | Amount |
|---|---|
| Roma tomatoes, seeds removed | 2 |
| Shredded cheddar | 2 cups |
| Cream cheese | 2 blocks |
| Black olives, drained | 1 small can |
| Chunky salsa | 8 oz |
Method
Build the base
- Let the cream cheese soften at room temperature until it is easy to mix.
- Beat the softened cream cheese together with the shredded cheddar.
- Mix in the drained black olives.
Add the salsa
- Stir in the salsa. Switch to mixing by hand at this point, since a mixer gets messy once the salsa goes in.
Finish
- Fold in the seeded, diced tomatoes right before serving.
Warning
Wait to add the tomatoes until just before serving. Added early, they release water and the dip turns watery.
Notes
- A hand mixer is the best way to combine the cream cheese and cheddar, but go by hand once the salsa is in.
- To double the recipe, use only 3 tomatoes instead of 4.
- For a spicy version, use a hotter salsa.
- Seeding the tomatoes helps keep excess moisture out of the dip.