4 Layer Mexican Dip

This is one of my favorite dip recipes that I can never get enough of.  I first tried it 3 years ago at my friend H’s house.  After doing some research, I believe this recipe originated from a Philadelphia Cream Cheese book titled A Taste of Heaven.  I do not have a recipe, but I don’t think I would follow it even if I had one.  Just layer the ingredients and melt the cheese in the microwave!
This easy dip is great for a quick snack or last minute party dish.

4 Layer Mexican Dip

Cream Cheese
Salsa
Shredded Cheddar Cheese
Scallions, sliced thinly

Spread the cream cheese on a plate or casserole dish. Pour some salsa over the cream cheese. Top it with cheese and scallions. Microwave until cheese is melted.

Serve with chips, vegetables, or on toast.

Nom nom nom.

 

Mango Salsa

I discovered mango salsa a couple years ago when my friend J brought it to a picnic.  I never thought of using fruit to make salsa, but it was delicious.  I finally got around to making it after my massive mango haul from Sam’s Club.  This simple recipe was inspired by Chef in You.  I used Ataulfo mangoes because I find them the sweetest and juiciest.Why buy store-bought mango salsa when it is so easy to make at home?  All you have to do is chop and combine all the ingredients!  It tastes even better the next day when all the flavors have melded and the mango juice is released.I steamed some swai fillets and topped it with mango salsa.This will also go well with salmon, tacos, and of course, chips!

Mango Salsa

4 Ataulfo mangoes, diced into small pieces
1 red onion, diced
1/2 of a red bell pepper, diced
1/2 of a green bell pepper, diced
1 tomato, diced
1 jalapeno, diced (optional)
Juice of one lemon
salt to taste
sugar if mangoes are not sweet enough
1/4 cup chopped cilantro

Dice and chop all ingredients into small pieces.  Combine everything in a bowl and season with salt and sugar as needed.  Let sit for at least 2 hours so flavors can develop.