Mexican Cream Cheese Appetizer
This quick and easy Mexican Cream Cheese Appetizer is great to take to summer gatherings because you can make it ahead of time and ingredients are easy to find
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
- 3/4 cup diced tomatoes 1 small tomato or 16 grape tomatoes
- 1 clove minced garlic
- 1 teaspoon olive oil
- 1 tablespoon apple cider vinegar or lime juice
- 1/2 tsp chili powder
- 1/4 tsp paprika
- 1/4 tsp salt
- 1/8 tsp cumin
- 1 TBSP minced jalapeño
- 1/2 cup shredded cheddar divided
- 8 ounce package cream cheese
- 1 TBSP chopped cilantro or parsley optional
Preheat the oven to 375°F or heat the grill to medium heat.
Stir together the tomatoes, garlic, olive oil, vinegar (or lime juice), chili powder, paprika, salt, cumin, jalapeños if using, and 6 tablespoons cheese.
Put the block of cream cheese on a sheet of heavy-duty foil or double layer of regular foil, and put on a baking sheet. Press down the cream cheese into a thinner layer.
Spoon the tomato mixture over the cream cheese. Sprinkle the remaining 2 tablespoons of cheese over everything.
Bake for 12 minutes or grill for 10 minutes.
Sprinkle cilantro or parsley on top if using, and serve with whole grain crackers.