Two-Cheese Picante Smoked Turkey Dip

This warm dip comes together on the stovetop in about 15 minutes with ingredients you can keep stocked for last-minute entertaining. Cream cheese melts into picante sauce (or chunky salsa) to form a creamy, spicy base, then finely chopped smoked turkey from the deli, green onions, and grated Parmesan get stirred in.

The smoked turkey gives this dip a savory, smoky backbone that plain cheese dips can’t match. Chop it very fine so it distributes evenly through the melted cheese rather than clumping in chunks.

Stir constantly over low heat while the cream cheese melts. High heat will make it grainy and the salsa will separate. Low and slow gives you that smooth, scoopable consistency.

Serve it warm straight from the saucepan (or transfer to a pretty dish) with veggie sticks, thin breadsticks, or unsalted tortilla chips.

Kitchen Tips

• Soften the cream cheese at room temperature first for faster, smoother melting
• Use Pace Picante or any chunky salsa depending on your heat preference
• Keep the dip warm in a small slow cooker on the “warm” setting for parties

Variations

• Swap smoked turkey for smoked ham or cooked bacon crumbles
• Add diced jalapeños for extra kick
• Stir in a handful of shredded pepper jack instead of Parmesan for a different cheese profile