Whenever my husband or I are asked to bring a dish to a group gathering, one of the first recipes that comes to mind more times than not is Fiesta Dip.
Just months after our wedding, we made our first batch of Fiesta Dip for a Thanksgiving meal we hosted at our home. Instantly, it became a favorite within our family. When our family gets together for holidays, it’s not unusual for someone to ask, “Did you bring the Fiesta Dip?”
This quick and easy dip blends together Muenster and cream cheeses, tomatoes, red onion, apple juice, cilantro, and a touch of crush red pepper to give it a zing. I often like to make this dip a day ahead of when I plan to serve it as the flavors meld together and intensify in the fridge. Serve hot or cold with your favorite tortilla chips or veggies.
It’s Fiesta Dip Time!!
Fiesta Dip
From Betty Crocker’s New Choices Cookbook with slight modifications
- 2 cups chopped tomatoes
- 1 cup red onion
- ½ cup apple juice
- ¼ tsp crushed red pepper (or more, if desired)
- 1 – 8 oz. pkg cream cheese, cubed
- 8 oz. Muenster cheese, cubed
- 2 TBSP fresh cilantro, chopped
Directions:
Cook all ingredients except cilantro in a saucepan over medium-low heat for 10 minutes, stirring occasionally until cheese is melted and mixture is creamy. Stir in cilantro. Serve warm or cold with tortilla chips or veggies. Makes about 4 cups.
