Directions
Prep Time
20 mins.
Ready in
40 mins.
- Heat oven to 350ºF.
- Beat cream cheese in large bowl with mixer until creamy. Reserve 1/4 cup shredded cheese. Add remaining shredded cheese to cream cheese with chiles, 1/2 cup sour cream and pepper; mix well.
- Spoon into 10-inch pie plate or quiche dish.
- Bake 20 min. or until edge is lightly browned. Top with remaining sour cream and reserved shredded cheese. Serve with tortilla chips.
- Size-Wise: Savor every bite of this tasty dip. Each 2-Tbsp. serving goes a long way on flavor.
- Special Extra: Top with chopped green and red peppers just before serving.
- Substitute: Prepare using KRAFT Shredded Colby & Monterey Jack Cheeses.
- Special Extra: Assemble dip and bake as directed. Top with 1/3 cup chopped tomatoes, red peppers or sliced black olives, and 2 Tbsp. chopped fresh cilantro or green onions.
Nutritional Information
Serving Size
2 tbsp. each
Per Serving
Calories 90, Total Fat 9g, Saturated Fat 5g, Cholesterol 30mg, Sodium 150mg, Carbohydrate 1g, Protein 3g
Serving Size | 2 tbsp. each |
Calories | 90 |
Total Fat | 9g |
Saturated Fat | 5g |
Cholesterol | 30mg |
Sodium | 150mg |
Carbohydrate | 1g |
Fiber | 0g |
Sugars | less than 1g |
Protein | 3g |
Vitamin A | 6%DV |
Vitamin C | 4%DV |
Calcium | 8%DV |
Iron | 0%DV |