Show Subscription Form

Confetti Cheese Salsa Recipe
Confetti Cheese Salsa Recipe photo by Taste of Home

Confetti Cheese Salsa Recipe

Read Reviews
4 3
Publisher Photo
"This creamy cheese dip is so quick and easy that it can be served in any season," writes Deidra Engle form Aledo, Illinois. "But it's always a big hit at Fourth of July picnics. I never have to worry about covering the dish on the picnic table because the mixture disappears in no time."
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:28 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 28 servings


  • 2 cups (8 ounces) finely shredded cheddar cheese
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese
  • 2 large tomatoes, seeded and chopped
  • 1 medium green pepper, diced
  • 1 small cucumber, seeded and diced
  • 1 small onion, chopped
  • 1 bottle (8 ounces) ranch salad dressing
  • 2 tablespoons salsa
  • Corn or tortilla chips

Nutritional Facts

1 serving (1/4 cup) equals 98 calories, 8 g fat (3 g saturated fat), 15 mg cholesterol, 161 mg sodium, 2 g carbohydrate, trace fiber, 4 g protein.


  1. In a large bowl, combine the first six ingredients. Combine the salad dressing and salsa; pour over cheese mixture and toss gently. Serve with chips. Refrigerate leftovers. Yield: 7 cups.
Originally published as Confetti Cheese Salsa in Quick Cooking July/August 2005, p15

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

Reviews for Confetti Cheese Salsa

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Jun. 19, 2012

"This just did not taste very good. I ended up throwing most of it away since I coudn't get anyone to eat more than a bite."

Reviewed Jun. 26, 2010

"I've made this for the past 5 years for Grandma's Annual Beach Party. Although the first year, I wondered if some like it, each year, they ask if I'm going to make it again. It's great!"

Reviewed Jul. 24, 2009

"Thanks for the recipe, it's a "keeper".Will definately make this again."

Loading Image