For a cool, creamy snack with a bit of a kick, try this recipe. It goes fast at weddings, card parties or any gathering. You'll be amazed that this flavorful dip has only three ingredients!—Carol Battle, Heathsville, Virginia
Recommended: 25 Slow Cooker Dip Recipes for Worry-Free Appetizers
- 2 cups (16 ounces) fat-free sour cream
- 1 cup salsa
- 4 pita breads (6 inches)
- In a bowl, combine sour cream and salsa. Cover and chill for at least 2 hours.
- Cut each pita into six wedges; separate each wedge into two pieces. Place on an ungreased baking sheet. Bake at 275° for 5-10 minutes or until crisp. Serve with the dip. Yield: 3 cups.
Originally published as Tex-Mex Dip in Taste of Home February/March 1997
Sweet Red Wine
Enjoy this recipe with a sweet red wine.
Reviews for Mexican Salsa Dip
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