Salsa-Baked Cheese

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4 to 6

This delicious recipe is from Chef Rick Bayless of Frontera!


  • 14 cup coarsely chopped pine nuts (or walnuts or pecans)
  • 8 ounces Organic Valley Cream Cheese, softened
  • 16 ounces Frontera Mango Key Lime Salsa (or Roasted Tomato or Spanish Olive Salsa)
  • fresh cilantro, chopped


Toast nuts in a 350-degree oven until fragrant, 7 or 8 minutes. Transfer to a bowl. Stir in cheese.  Shape into a disc and lay in an ovenproof baking dish. Pour salsa over cheese and bake until heated through, 10 to 15 minutes.  Sprinkle with cilantro and serve with crackers or toasted bread.

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