Salsa Cheese Dip

Best Salsa and Easiest Cheesy Salsa Dip


The best thing you can bring to a party, besides delicious beer, is an amazing dip.  This great salsa is sure to please and luckily, it can be used in another recipe as well. One dip is good but two dips are twice as nice. What better to serve them with on Super Bowl Sunday than Man Beer. Straight from Colorado’s own Bull and Bush Brewery, the orange and blue bottle represents the Broncos and the beer inside is packed with flavor. This delicious English IPA is a classic and the hops and citrus help to even out the spice in the salsa. Good luck whipping up this easy recipe and GO BRONCOS!


salsa cheese dip





1 28 oz. can of whole tomatos

1 can of Original Rotel tomatoes

1 can of Mexican style Rotel tomatoes

1 whole yellow onion, quartered

1 whole green pepper, deveined and quartered

2 jalapenos, deveined

2 tbsp fresh cilantro

4 Garlic cloves

Juice from 1 juicy lime

1 tsp salt

¼ tsp cumin



1 block of cream cheese

1 cup of salsa

1 cup of Mexican blend shredded cheese



For the salsa, combine all the ingredients in a blender.




Pulse 3-4 times (blending it too much will make it soupy). Taste to make sure you have enough lime and cilantro. If you do, the salsa is ready!



For the dip, preheat the oven to 400. Take a pie pan and spread out the block of cream cheese on the bottom.

Salsa Cheese Dip


Add a cup of salsa on top. If you didn’t make my salsa recipe, you can use another salsa. This dip is very flexible.

Salsa Cheese Dip


On top of the salsa, add 1 cup of shredded Mexican blend cheese. Put the dish in the oven for 20 minutes, or until the cheese on top is all melted. Let it cool for 10 minutes and then serve with chips.

Salsa Cheese Dip





Published by


A 20-something living in Denver, attempting to whip up delicious recipes made with or paired with mostly local craft brews. If you like eating and drinking delicious things, this is the place to be.

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