Article: Open a jar of salsa and begin adding it gradually to the dip base. The salsa should be added to taste and stirred in until the mixture becomes a light pink color. Make sure not to add too much at once, as this can overpower the dairy elements and reduce the creaminess of the dip.  Choose a thick salsa instead of thinner types like pico de gallo to avoid making the dip watery. Just to be on the safe side, use mild salsa. If you want to spice the dip up later, you’ll have more control using fresh peppers and other seasonings. Sprinkle roughly a cup’s worth of shredded cheese over the top of the cream cheese/sour cream/salsa mixture. Cover the entire dish so that the cheese is distributed evenly throughout the dip. Add more cheese to taste. The sharper notes of cheeses with distinct flavors, like cheddar and jack, will stand out nicely in your dip. Take the tomatoes, onions and green bell peppers you diced earlier and add them into the dip. Mix the entire entire concoction together so that each ingredient is spread through the dip—ideally, each bite will contain a little bit of everything. Looking for other vegetables to build up your nacho dip? Try minced garlic, black beans or mild Anaheim or poblano peppers. Place the bowl containing the mixed ingredients in the refrigerator and allow it to sit for thirty minutes to an hour until the dip “sets up.” The cream cheese/sour cream mixture will thicken as it cools, and the flavors of the taco seasoning, cheese and vegetables will have time to come together. At the sixty minute mark, or whenever you’re ready to serve it, take the dip out, transfer it to the intended serving dish and arrange tortilla chips around the dip. You’re ready to eat! Leave the dip in the refrigerator until you’re ready to bring it out for your guests.
What is a summary of what this article is about?
Blend salsa into the dip base. Layer on shredded cheese. Incorporate the diced veggies. Refrigerate for up to an hour.