Baked Triple Cheese and Salsa Tortilla Chip Dip
For a dip lover like me, there was no need for dinner after having my way with this dip.
I can happily make a meal out of dips, and that’s exactly what happened here. I couldn’t resist.
It’s serious comfort food. It’s like amped up nachos meets Mexican-inspired lasagna, and it’s finger-lickin’ good stuff.
That’s my 6-year old hand model. It’s the first time I’ve ever recruited her for blog work. I paid her in warm, cheesy, gooey dip.
There are three types of cheese used (shredded cheese, cream cheese, cheddar soup), and with salsa and tortilla chips baked right in, there’s bold flavors and a variety of textures.
It’s an extremely easy dip to make by simply layering 6 ingredients together in a baking dish.
You can assemble it up to 12 hours in advance, and keep it covered in the fridge until you’re ready to bake, which is what I did, and my step shots were taken at night.
Begin by adding a flat layer of corn tortilla chips into a pie dish. Allow them to overlap slightly to close up major gaps. This prevents the next layer, the soup, from seeping through.
Add one can of Campbell’s Cheddar Cheese Soup. It’s considered a “cooking” soup rather than “eating” soup. It adds cheesy flavor, and as the dip bakes, the soup turns creamier and gives the dip more pizazz.
For more than 144 years, Campbell Soup Company has been making meals fun and delicious. From fresh twists on classic faves to totally new recipes, Campbell gives you inspiration through their recipe destination, www.campbellskitchen.com
I remember my mom using Campbell’s Cream of Mushroom Soup in casseroles, and in this dip, the Cheddar Cheese Soup is a great pairing with the other cheeses.
Sprinkle on one packet of fajita seasoning mix. If you can’t find ‘fajita’ mix, most any kind of taco seasoning mix in a packet will work.
Then sprinkle on not quite half of one 8-ounce bag of shredded cheese, before topping with cream cheese.
It’s a little tricky to spread the cream cheese evenly over the cheese without disturbing it, so it’s important your cream cheese be very well softened to room temp, which makes this easier.
Top with your favorite salsa and the remaining cheese. I used mild salsa because my hand model was partaking, and she’s not a fan of four alarm fires, but use whatever heat level you prefer.
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Bake until it’s golden, bubbly, and your house smells like a Mexican restaurant.
Serve it with bell pepper wedges, zucchini sticks, pita chips, or just dig into that bag of tortilla chips you opened anyway for the base layer.
The slightly crunchy texture from the baked-in tortilla chips, along with the gooey browned cheese, reminds me the nachos I used to eat after some late nights out in college. Oh, the memories.
The smooth cream cheese contrasted with the chunky salsa gives the dip richness with contrasting textures.
It’s a perfect tailgating or party dip. Superbowl anyone? Or make it as a just because it’s Thursday dip that everyone will love.
The leftovers re-heat nicely if you don’t devour it all at once. I served it the next night as a Mexican-themed lasagna.
Even your pickiest recipe critics won’t be able to say no.
Baked Triple Cheese and Salsa Tortilla Chip Dip
There’s three types of cheese used, and with salsa and tortilla chips baked right in, there’s bold flavors and nice textures in this easy dip. Simply layer 6 ingredients together and bake. The slightly crunchy texture from the baked-in tortilla chips, along with the gooey browned cheese, reminds me of amped up nachos meets Mexican-inspired lasagna.The smooth cream cheese contrasted with the chunky salsa gives the dip body, richness, and a variety of textures. It’s a perfect party dip, great for Superbowl or tailgating, or make it as a just-because dip. You can assemble it up to 12 hours in advance, and keep it covered in the fridge until you’re ready to bake.
10 to 15 corn tortilla chips (round or triangle)
one 10.75-ounce can Campbell’s Cheddar Cheese Soup
one 1.25-ounce packet fajita seasoning mix (McCormick, Mrs. Dash, etc.)
one 8-ounce bag shredded cheese, divided (Mexican blend, Pepper Jack blend, etc.)
8 ounces brick-style cream cheese, very well softened to room temp
8 ounces salsa
- Preheat oven to 375F. Spray a 9-inch pie dish (or similar-sized oven-safe baking dish) with cooking spray.
- Place tortilla chips in dish so they cover the majority of the bottom, slightly overlapping. This prevents soup from seeping through.
- Add the soup and lightly spread it evenly over the chips with a spatula or knife.
- Evenly sprinkle the fajita mix over the top.
- Evenly sprinkle not quite half the cheese over the top (I used about 40% of the bag); set aside remainder.
- Add the cream cheese in about 1/4 cup blobs and with a spatula or knife, do your best to carefully distribute it evenly over the pan without disturbing the other layers. Some small bald patches are okay because it bakes together. Tip – the softer your cream cheese is, the easier this step is.
- Evenly pour the salsa over the top, spreading it lightly with a spatula or knife if necessary.
- Evenly sprinkle reserved cheese over the top.
- Bake for about 30 to 40 minutes, or until top is golden browned, bubbly, and dip is done to your liking. Allow dip to cool momentarily before serving.
- Serving Suggestions – tortilla chips, bread, crackers, bagel chips, pita chips, mini toast crackers, carrot/celery/zucchni/jicama/cucumber sticks, bell pepper wedges, or eat by the spoonful. Dip is best warm and fresh, but extra will keep airtight in the refrigerator for up to 5 days. Gently re-heat in micro before serving leftover portion. We ate the leftover portion in squares like lasagna.
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What’s your favorite dip? Fave recipe even your pickiest eaters can’t say no to ?
Recipe links welcome.