This dip is different from all of the ones online. I’m always asked to make it and it’s always all eaten. I usually cut the recipe in half unless it’s for a large group.
Original recipe makes 16 servings
2 (8 ounce) packages cream cheese, softened
2 tablespoons sour cream
1 tablespoon mayonnaise
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
1 teaspoon hot pepper sauce (such as Tabasco®)
1 cup salsa, or as desired
1 tomato, chopped
1 green bell pepper, chopped
5 green onions, chopped
2 cups shredded Cheddar cheese
- Mix cream cheese, sour cream, mayonnaise, Worcestershire sauce, lemon juice, and hot pepper sauce in a bowl until smoothly combined; spread mixture in an even layer over a large plate.
- Spread salsa in a layer over the cream cheese mixture. Combine tomato, green pepper, and green onions in a bowl and spread the vegetables over the salsa. Cover the dip with Cheddar cheese.
- Refrigerate until serving time; remove from refrigerator about 20 minutes before serving to allow cream cheese mixture to soften.
Calories: 175 kcal
Carbohydrates: 3.4 g
Cholesterol: 47 mg
Fat: 15.6 g
Fiber: 0.6 g
Protein: 6.2 g
Sodium: 293 mg