Southern Salsa Dip
This isn't your average salsa! A twist to traditional salsa that is equally as delicious!
Ingredients
- 2 Cans Diced Tomatoes 14.5 oz, each
- 1 Can Rotel Diced Tomatoes 14.5 oz
- 1 Can Chopped Green Chiles 4 oz
- 2 Bags Mexican-Blend Shredded Cheese 8 oz, each or 1 16 oz bag
- 1 Bottle Zesty Italian Dressing 8 oz
- 1 Bunch Green Onions, diced
- 1 Can Black Olives Optional, to taste
- 1 Lime Optional, to taste
- Adobo Seasoning Optional, to taste
- Tortilla Chips For serving
Instructions
- Strain one can of diced tomatoes, Rotel diced tomatoes, chopped green chiles, and black olives (if using)
- Combine strained ingredients with remaining can of tomatoes, cheese, Italian dressing, and black olives (if using)
- Stir in Adobo seasoning, to taste
- Mix in diced green onion, whites included
- Squeeze in lime juice to taste*
- Serve immediately, or refrigerate in air tight container until ready to serve
Notes
*Many grocery stores now offer a Mexican-style diced tomato that includes lime juice. You can use this as one of your cans of diced tomato and omit the lime juice.
- The optional ingredients are completely up to your preference
- Adobo is a salty seasoning which you may not have on hand. No need to make an extra store run to obtain it if not. You can simply season with a touch of salt and garlic powder if you want a little extra zang.
- Feel free to use mild, medium, or hot green chiles based on your heat preference. This is a small amount, and I find that even hot chiles don't bring a lot of heat to the overall dip.
- If you're making this for a smaller group, mix everything except the cheese, dressing, and green onions. Separate half into a container and freeze. Finish the remaining half by adding one bag of cheese, half the dressing (4 oz) and green onions, to taste. When ready for the other half, simply thaw and add 1 bag of cheese, 4 oz dressing, and green onions.