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Appetizer, Easy, Good With Beer

Salsa Verde Dip

This recipe originally comes from Rick Bayless (I’ve tweeked it a bit) and is SO delicious and ridiculously easy.  I get requests for it all the time.  I do a mixture of cream cheese and feta, but have also tried it with goat cheese.  I prefer the salty bite of the feta, but either is really delicious.  Really great alongside fish tacos and a good beer.

Salsa Verde Dip

1/4 cup toasted pine nuts, chopped pecans or walnuts

5-6 oz. cream cheese, softened

2-3 oz. feta or goat cheese

1 cup salsa verde

1/2 avocado, chopped

cilantro, chopped

Preheat oven to 350°F.

Combine the toasted pine nuts and cheeses in an oven proof dish.  Form mixture into a disk and top with salsa.  Bake in oven 5-7 minutes, or until heated through.  Garnish with avocado and cilantro and serve with blue corn tortilla chips or raw veggies.  Salud a mis amigas!

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Discussion

One thought on “Salsa Verde Dip

  1. I am making this tonight! I can’t wait.

    Posted by Amy Strecker | March 19, 2012, 7:49 am

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