Vianney Rodriguez’s Copycat Love Dip

Name: Vianney Rodriguez&#8217;s Copycat Love Dip
Ingredients: 16 ounces cream cheese, preferably H-E-B; 1 clove garlic; 8 sprigs fresh cilantro; 1/2 medium lemon; 1/2 cup chunky medium tomato salsa, preferably H‑E‑B Thick N' Chunky Medium Salsa; 1 teaspoon dried tarragon; 1/2 teaspoon kosher salt; Corn tortilla chips, preferably H‑E‑B Round, for serving

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Servings: 12

Author : Vianney Rodriguez

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Ingredients

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16 ounces cream cheese, preferably H-E-B1 clove garlic8 sprigs fresh cilantro1/2 medium lemon1/2 cup chunky medium tomato salsa, preferably H‑E‑B Thick N' Chunky Medium Salsa1 teaspoon dried tarragon1/2 teaspoon kosher saltCorn tortilla chips, preferably H‑E‑B Round, for serving

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Instructions

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Step 1

Place 16 ounces cream cheese in a stand mixer (or medium bowl if using an electric hand mixer) and let sit at room temperature until softened. Meanwhile, mince 1 garlic clove and add to the cream cheese. Coarsely chop the leaves and tender stems from 8 fresh cilantro sprigs until you have 1 tablespoon. Juice 1/2 medium lemon until you have 1 tablespoon juice.

Step 2

Beat the cream cheese and garlic with the paddle attachment on medium speed until light and fluffy, 3 to 4 minutes.

Step 3

Add the cilantro, lemon juice, 1/2 cup salsa, 1 teaspoon dried tarragon, and 1/2 teaspoon kosher salt. Fold together by hand until combined. Refrigerate for at least 15 minutes. Serve with tortilla chips.

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