Fiesta Baked Cheese Dip
Another Philly cream cheese classic.. a little goes a long way with this flavorful dip. Great to hold you over to dinner and then some! This recipe is very flexible, so here are some alternative ideas. Try adding garlic powder to the mixture and topping with 1/3 cup chopped tomato, red pepper or sliced pitted ripe olives and 2 Tbsp. chopped fresh cilantro or green onion. Make the dip more substantial by adding ground turkey to the bottom and serve with chips. You can even serve on toasted baguettes sprinkled with olive oil.
2 pkg.
(8 oz. each) PHILADELPHIA Cream Cheese, softened
1 pkg.
(8 oz.) KRAFT Mexican Style Shredded Four Cheese, divided
1 can
(4 oz.) chopped green chilies
1-1/4 cups
BREAKSTONE'S or KNUDSEN Sour Cream, divided
1/4 to 1/2 tsp.
ground red pepper
BEAT cream cheese in large mixing bowl with electric mixer on medium speed until softened. Reserve 1/4 cup shredded cheese for garnish. Add remaining shredded cheese, chilies, 1/2 cup of the sour cream and ground red pepper to cream cheese; mix well.
SPOON into 10-inch pie plate or quiche dish.
BAKE at 350°F for 20 minutes or until lightly browned around edge. Spread remaining 3/4 cup sour cream over baked cheese spread. Sprinkle with reserved 1/4 cup shredded cheese. Garnish with bell pepper cut-outs, if desired. Serve with tortilla chips.
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