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Creamy cheesy salsa dip

If you've followed my blog for any length of time, you'll know that I love entertaining. This dip is always a centre piece, with people gravitating towards it because - let's be honest - who doesn't love a warm and cheesy dip!

I can't claim credit to coming up with this recipe. Truth be told, I'm not sure where it came from. My suspicion is it was a promotional recipe from a cream cheese company; at any rate it would have been a long time ago. My step mother has been making this for as long as I can remember and it always proves popular.

The best part of this is the dip only takes 5 minutes of active time to put together, and you might not need to go and get any special ingredients in order to make it - I tend to have all of these ingredients on hand most of the time.

Give this a crack as part of your next entertaining spread, a warm dip makes a great change from the usual hummus and pesto dips.

What is Creamy Cheesy Salsa Dip?

This is a dip that's served warm and has a Tex Mex vibe going on. It's made with cream cheese, capsicum, salsa and cheese.

Creamy Cheesy Salsa Dip Ingredients

  • Cream cheese - forms the base of the dip. You can use a light cream cheese if that's all you have, but you'll get a better texture and result with a full fat cream cheese.
  • Capsicum/bell pepper - placed on top of the cream cheese, gives a great crunch and contrasting texture. I like to use mixed colours, you'll need roughly two small capsicums.
  • Salsa - use store bought as I have in this recipe, or try making one!
  • Grated cheese - I like to use a blend of cheeses because you get a better taste and differing textures. My preference is for a Mexican cheese blend, but you can use plain cheddar if you'd like.

How to make Creamy Cheesy Salsa Dip

I make this dip in an earthenware dish because it helps to keep it warm during serving. You could bake it in a thinner container, but be aware that it will cool faster.

  1. Preheat your oven to 180C.
  2. Cream cheese - in the base of your dish, place the cream cheese. Use a spoon to scoop it out of the container and then run the spoon around the dish to flatten and spread it out.
  3. Capsicum/peppers - cut the capsicum into 1/2cm (1/4") dice, and scatter over the cream cheese. Try and scatter it as evenly as possible.
  4. Salsa - place the salsa over the cream cheese and capsicum, and then use a spoon to distribute it evenly around the dish.
  5. Cheese - scatter the cheese over the salsa.
  6. Bake for 20 minutes, or until the cheese is golden and melted.

What type of cheese should I use?

The base needs to be cream cheese, however you can experiment however you'd like with the the melted cheese. I like a Mexican cheese blend, and I've used an Italian blend (cheddar, mozzarella, parmesan) in the past with great results. You could also use your favourite cheddar.

Creamy Cheesy Salsa Dip

5 from 1 votes
Prep Cook Total
10 mins 20 mins 30 mins
Serves 12 as a starter
This is a great dish for entertaining and makes a nice change from the usual dips served as part of an entertaining board.
  • 250g cream cheese use light if you want, but full fat is better
  • 200g capsicum/bell peppers, cut into 1/2cm (1/4") dice two small capsicum, ideally mixed colour, see note 1
  • 300g salsa see note 2
  • 150g grated cheese ideally a Mexican cheese blend, see note 3
  1. Preheat your oven to 180C
  2. Get an oven safe dish, preferably something earthenware.
  3. Scoop the cream cheese out of the container into your baking dish. Using the back of a spoon, spread the cream cheese around the dish as evenly as you can.
  4. Scatter the capsicum evenly over the cream cheese.
  5. Spoon the salsa over the capsicum, and then use the back of your spoon to spread it around as evenly as possible.
  6. Scatter the cheese over the salsa.
  7. Place in the oven and bake for 20 minutes or until the cheese is golden and melted.
  1. Capsicum - I like to use mixed colours. For 200g of capsicum, you'll need roughly two small capsicums.
  2. Salsa - jarred salsa is fine, but feel free to make your own if you want or have time to burn.
  3. Cheese - use whichever hard cheese you'd like. I'd suggest a Mexican cheese blend, but if all you have is cheddar it works fine.

Hey, I'm Sam! Welcome to The Aproneer.

I created The Aproneer to share the recipes that my family and friends love to eat.

Here you'll find a mixture of tried and tested family favourites, great entertaining options and a variety of authentic international dishes.