YIELD: about 2 cups
TIME: 5 minutes

Whole30 Southwestern Dip

1, 8oz Kite Hill Plain Cream Cheese
1/2 cup salsa
1/2 cup sliced black olives, plus more to top
1/2 cup chopped cherry or grape tomatoes, plus more to top
1/4 cup sliced green onions, plus more to top
1/4 teaspoon salt, to taste
hot sauce, to taste (optional)
Step 1.
Add all ingredients to a bowl and stir until fully combined. Taste and add more salt and hot sauce if desired. Portion into serving bowl and top with additional olives, tomatoes, and green onions.
Step 2.
Serve with tortilla chips and/or roasted sweet potato wedges or russet potato wedges.
Step 3.
To roast potatoes (optional):

Preheat oven to 450° F and line a large baking sheet with parchment paper. Scrub potatoes, and pat dry. Leave skin on. Slice into wedges. Add to a bowl and coat with thoroughly with high heat oil. Sprinkle generously with salt. Lay each slice on the pan in a single layer. Roast for 20-30 minutes, flipping once, halfway through. Roast until fork tender. Roast time will vary depending on thickness of wedges. Broil on middle rack for a few minutes, watching closely, for darker browning if desired.

This recipe uses:

Plain Cream Cheese

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