Cielito Lindo Dip

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The dip to make for a day at the beach, lake, or park. An easy party food that everyone would love.

Prep Time5

Cook Time15

Total Time20

Course: Appetizer, lunch, Snack

Cuisine: Puerto Rican

Servings:

Calories: 98kcal

In a large pan over high heat, add sofrito and tomato sauce. Saute for about 2 minutes while constanly stirring so it doesn't burn.
Add your meat, sazón, adobo, and water. Cook for 10 minutes while breaking the big lumps of meat. Once cook, set it aside so it can cool.
Cut all the vegetables. Roughly chop the lettuce into 1-inch pieces. Chop the tomatoes into small cubes.
In a mold, add the cream cheese and spread it on the bottom of the mold. Make an even layer of cheese. Then add the meat and make a flat even layer on top of the cream cheese.
Then add everything by layers. Add the lettuce, tomatoes, and last, the cheese. Buen provecho!

Meat- You can use any ground meat you like. But you can also use any meat you like. Use a flavorful shredded chicken or turkey.
Vegetables- While the typical green to use is lettuce, you can use your favorite. For the vegetables, you can add corn or olives. You can essentially add or remove whatever vegetable you don't like.
Serving- This is typically served with tortilla chips, but I love serving with the Puerto Rican Barquillas.
Yield- I put the serving size for 12, but it can yield a lot more depending on what each person has.
Storage- You can keep this in the fridge for up to 4 days.