CP24 Reporter Katie Simpson is always the life of the party and her dip could be why she's so popular.

Ingredients

  • 2 bricks of cream cheese (room temperature or you will be really sorry)
  • 1 large container of medium salsa
  • 2 cups of shredded cheese (marble is best -- but....ya know.....whatever)
  • 1 red pepper (chopped)
  • 3 green onions (chopped)
  • 3 strips of bacon (cooked and cut into small pieces)

Writing this out REALLY makes me realize just how unhealthy it is -- but here we go!!

I usually mix the ingredients in the dish I plan to use to serve the dip. Makes for less dishes and you can clean it up real purdy.

Using a medium sized serving dish -- mash both bricks of cream cheese with a fork. If it isn't room temperature -- hahahahahaha for you! If it is room temperature, mash the cream cheese until it is nearly flat along the bottom of the serving dish, or until your arm hurts, or you lose your patience.

Add about 3/4ths of the salsa to the mashed cream cheese and mix until the ingredients become a light pink colour. It won't be completely smooth -- but that isn't what we are going for with this recipe.

Add the bacon to the cream cheese and salsa mixture (just fold it in!)

Once the mixing is complete -- pour the remaining salsa over the mixture.

Add shredded cheese, onions, and peppers.

You can heat it before serving -- about 12 minutes at 400. Or you can serve it as is.

Grab random crackers from the cupboard and serve. Hope crackers aren't stale......it happens to the best of us.

Enjoy!!!