Made of a blend of cream cheese and tomato salsa, this dip is easy to fall head over heels for.
PREP TIME : 15 minutes
MAKES : about 2 3/4 cups
SERVES : 12
INGREDIENTS :
- 16 ounces cream cheese, preferably H-E-B
- 1 clove garlic
- 8 sprigs fresh cilantro
- 1/2 medium lemon
- 1/2 cup chunky medium tomato salsa, preferably H‑E‑B Thick N’ Chunky Medium Salsa
- 1 teaspoon dried tarragon
- 1/2 teaspoon kosher salt
- Corn tortilla chips, preferably H‑E‑B Round, for serving
INSTRUCTIONS :
- Place 16 ounces cream cheese in a stand mixer (or medium bowl if using an electric hand mixer) and let sit at room temperature until softened. Meanwhile, mince 1 garlic clove and add to the cream cheese. Coarsely chop the leaves and tender stems from 8 fresh cilantro sprigs until you have 1 tablespoon. Juice 1/2 medium lemon until you have 1 tablespoon juice.
- Beat the cream cheese and garlic with the paddle attachment on medium speed until light and fluffy, 3 to 4 minutes.
- Add the cilantro, lemon juice, 1/2 cup salsa, 1 teaspoon dried tarragon, and 1/2 teaspoon kosher salt. Fold together by hand until combined. Refrigerate for at least 15 minutes. Serve with tortilla chips.
