snack capsules

Made of a blend of cream cheese and tomato salsa, this dip is easy to fall head over heels for. 

Vianney Rodriguez&#8217;s Copycat Love Dip

cream cheese,

garlic

cilantro

lemon

tomato

tarragon

salt

Corn tortilla chips, preferably H‑E‑B Round,

Storage: The dip can be refrigerated in an airtight container for up to 3 days.

The Kitchn

Vianney Rodriguez

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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