Ingredients
- 16 ounces cream cheese, softened
- 1 cup sour cream
- 2 cups pepper jack cheese, shredded
- 4 green onions, thinly sliced
- 1 red bell pepper, finely chopped
- 2 tablespoons taco seasoning, divided
- 1½ cups Fritos, crushed
- 1 cup corn nuts, crushed
- 1½ cups chunky salsa
Instructions
- In a large mixing bowl, combine softened cream cheese and sour cream until smooth and creamy.
- Add shredded pepper jack cheese, green onions, red bell pepper, and 1½ tablespoons of taco seasoning. Stir to combine.
- In a small bowl, mix the crushed Fritos, crushed corn nuts, and remaining ½ tablespoon taco seasoning.
- Lightly grease a Bundt pan. Sprinkle the Frito-corn nut mixture evenly into the bottom of the pan.
- Spoon the dip mixture over the topping, pressing it down gently and smoothing the top.
- Cover and refrigerate for at least 1 hour to firm up.
- When ready to serve, invert the dip onto a platter and fill the center with chunky salsa. Serve with chips or veggies.
Notes
- For extra heat, add diced jalapeños or use spicy taco seasoning.
- Let the dip sit at room temperature for a few minutes before inverting to make it easier to release.
- Great to make a day ahead—firms up beautifully overnight.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Bake
- Cuisine: Southwest
- Diet: Vegetarian
Nutrition
- Serving Size: 1/12 of recipe
- Calories: 250
- Sugar: 2g
- Sodium: 430mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 40mg
