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You only need 3 ingredients and 5 minutes to make this crowd-pleasing cheesy salsa dip from chef JJ Johnson of NYC's Fieldtrip—it's his guilty pleasure! He likes it with yucca chips, but it's delish with any kind of chip. 

For more guilty pleasures from this episode, check out Rach's French Bread Pizza, plus Rice Krispie Chicken and Walking Tacos from Andrew Zimmern (and this hilarious celeb food-fessions video).


  • One 6-ounce block cream cheese
  • One 15-ounce jar salsa
  • 2 cups shredded sharp cheese
  • Chopped fresh cilantro, to garnish (optional)


Serves: 4


In a saucepan, bring the salsa to a simmer, then add the cream cheese and whisk until smooth. Stir in the shredded cheese until melted, then sprinkle with cilantro to taste (if using) and serve with chips.