We’ve been having a wonderful time with family in Sarnia, Ontario. It’s a beautiful part of Canada, right on the edge of majestic Lake Huron. We’ve had time to relax, refresh and catch up with some lovely people we have not seen in a couple of years – far too long in my opinion!
We’ve also had some fantastic food. All of my cousins are fantastic cooks, particularly my cousins Esther and Dawn. I’ve got more of Esther’s recipes to share later, but today I am sharing one of my cousin Dawn’s – a gorgeous, easy to make and incredibly delicious nacho dip.
We love nachos, but sometimes they seem a bit of a hassle to make. This dip avoids all that. It also looks so pretty on a buffet. To make it strictly vegetarian or vegan you need to be sure to use vegetarian or vegan cheeses. You can even buy vegan cream cheese and cream cheese now, so it isn’t difficult to do. If you are trying to avoid soy, there are non-soy vegan versions of yogurt available now as well. Of course, if you are not strictly vegetarian you can use whatever cheeses you like. On Saturday Dawn used two cheddar cheeses, a white and a yellow one, but you could also use something spicy like Pepper Jack.
Dawn’s Easy and Delicious Nacho Dip
2 small packages or large package of cream cheese
¼ cup plain yogurt
2 to 2½ cups of your favourite tomato salsa
1½ to 2 cups shredded cheese
Using an electric mixer, cream together the cream cheese and the yogurt. Spread in the bottom of a pie plate. Spread the salsa over top. Top with the shredded cheese and serve with tortilla chips.
It also tastes delicious as a dip for veggies, and yes, it really is that easy!