I remember the first time my Mom made me try this Creamy Pico de Gallo Dip. I had already determined it had way too many vegetables for my liking and written it off completely. I was probably middle school age and thought every thing that you bought in the produce section was evil.
But after one forced bite, I sat down and ate half of it all by myself! The flavors work so well off each other, you can’t help but fall in love with it. Between the fresh tomatoes, cilantro and zingy red onion it is already full of Summer flavor. But then you throw in some jalapenos and cream cheese and how could you not want to face dive into the plate?
This is one of those classic summer appetizers in my family. It is so perfectly simple and a wonderful way to let your summer garden produce shine. Plus, you can easily make the Pico de Gallo the day before…so it’s a total breeze to throw together in time for your guests to arrive. You might be a skeptic like me, but I promise you only need one bite to be convinced!
Creamy Pico de Gallo Dip
Recipe Note: Since the jalapeno is seeded, it adds more heat than flavor. If you like a lot of spice - keep the seeds!
1 cup chopped tomato (about 4-5 Roma tomatoes)
1/3 cup chopped red onion (about half of a small onion)
1/4 cup chopped cilantro
1 jalapeno, seeded and minced
1 garlic clove, minced
juice from one lime
1 (8 oz) block Neufchâtel Cheese (the skinny cream cheese)
Pretzel Crisps for serving
In a medium bowl, toss together tomato, red onion, cilantro, jalapeno, garlic and lime juice. Use immediately, or let marinate for a few hours if you have the time. This can also be done as early as the day before.
Preheat oven to 350 degrees. Spray a baking dish with nonstick spray.
Lay Neufchâtel Cheese on baking dish. Cover with Pico de Gallo. Bake for 25-30 minutes, or until warmed throughout.
Serve immediately with Pretzel Crisps.
**I was given free pretzels from Pretzel Crisps® to try, but all opinions are 100% my own.**