Tim and I leave tonight to visit my wonderful grandmother Tata in Sarasota, FL for the weekend, and we've both been gearing up all week for a weekend of sun, wine, delicious foods, and the best company. We've been on an all-veggie diet all week (edit: hahahaha, like that actually worked out), but we had to make an exception the night we had this ridiculously amazing, cheesy, salsa-y Frito dip for dinner "for the sake of the blog."
Tata taught us (me) how to make this on our visit last year, and Tim loved it so much it was the only thing he asked me to make on his birthday. After I'd made it a few times for different events, it became more and more famous. My friend Jen even showed up early to the last book club I hosted when she found out I was making this because she wanted to get to it first. In honor of our trip this weekend, I present to you: Tata's Frito Dip!
Tata's Frito Dip
Serves 8 as an appetizer
- 8 oz container of whipped cream cheese
- 15 oz container of salsa (I highly recommend Tostitos brand)
- 2 cups shredded cheese (cheddar, Mexican mix, etc.)
- 1 bag Fritos Scoops
Preheat oven to 350. In a pie plate or something similar (glass baking dish, disposable tinfoil baking dish, etc.), spread the cream cheese across the bottom of the entire dish. Add jar of salsa on top of the cream cheese, and cover salsa with shredded cheese. Bake until cheese is melted, 15 to 20 minutes, and serve with Fritos.