Fiesta Baked Cheese Dip - Kraft Recipes Top
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Fiesta Baked Cheese Dip

Prep Time
20
min.
Total Time
40
min.
Servings

32 servings, 2 Tbsp. each

Make a festive-looking appetizer with our Fiesta Baked Cheese Dip. This baked cheese dip features chopped green chiles and a blend of shredded cheeses.

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What You Need

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Make It

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  • 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 along with the chiles, 1/2 cup sour cream and ground red pepper; mix well.
  • Spread cream cheese mixture onto bottom of 2-qt. casserole sprayed with cooking spray.
  • Bake 20 min. or until dip is heated through and lightly browned around edge. Top with remaining sour cream, reserved shredded cheese, chopped bell peppers and cilantro before serving.

Special Equipment Needed

Serving Suggestion

Serve with assorted cut-up fresh vegetables, tortilla chips and/or your favorite crackers.

Substitute

Prepare in 10-inch pie plate or quiche dish.

Substitute

Prepare using KRAFT Shredded Colby & Monterey Jack Cheeses.

Variation

Substitute chopped green peppers, chopped tomatoes or sliced black olives for the red bell peppers, and/or sliced green onions for the cilantro.

Servings

  • 32 servings, 2 Tbsp. each

Nutritional Information

Serving Size 32 servings, 2 Tbsp. each
AMOUNT PER SERVING
Calories 90
Total fat 9g
Saturated fat 5g
Cholesterol 30mg
Sodium 150mg
Carbohydrate 1g
Dietary fiber 0g
Sugars 0.8766g
Protein 3g
% Daily Value
Vitamin A 10 %DV
Vitamin C 4 %DV
Calcium 2 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 2 out of 5 by from I made this recipe exactly as directed. I made this recipe exactly as directed. I found it bland. I would make it again with the following changes. First without a doubt it needs two cans of chilies. Second not to belittle shredded cheese from a bag, but it just doesn't have much taste. I would grate my own Montrey Jack cheese with hot peppers, and then add some grated Colby / Jack. Just my 2 cents.
Date published: 2014-05-26
Rated 5 out of 5 by from It was delicious! It was delicious!! I added browned breakfast sausage to it! The only thing is that it made ALOT but freezed very well. Highly suggest you try it!
Date published: 2002-05-22
Rated 5 out of 5 by from This was excellent. This was excellent. I served it as an appetizer for a dinner party of 8 and everyone asked for the recipe. I took it to a cook-out for 5 couples and they, too, asked for the recipe. It will be my favorite standby for any and all occasions.
Date published: 2003-01-15
Rated 4 out of 5 by from Recipe was easy to make and didn't take too long. Recipe was easy to make and didn't take too long. Does need something to ZIP it up a bit. I'll probably add crushed peppers or jalapenos instead of green peppers next time. It was a hit though.
Date published: 2005-09-13
Rated 5 out of 5 by from I was having a candle party and was looking for something different to prepare than the usual dips. I was having a candle party and was looking for something different to prepare than the usual dips. I came on-line and decided to give this a try it was well worth it. All of my guests raved about it and made me promise that I will make this dip for every get together we have. Not only was this receipe superb but easy to make too! You can't go wrong. Thanks Kraft.
Date published: 2002-09-15
Rated 5 out of 5 by from This is easy - the kids can make it - people always ask for the recipe & it is a great option for a... This is easy - the kids can make it - people always ask for the recipe & it is a great option for a no/low carb diet - just use half of the chiles & serve with pork rinds instead of crackers! Peppers on top can be cut into any festive decoration with an exacto knife.
Date published: 2010-04-30
Rated 5 out of 5 by from The first time I read this recipe, I thought it didn't sound very good, but I made it for a cook-out... The first time I read this recipe, I thought it didn't sound very good, but I made it for a cook-out I was invited to, and it was a big hit. Everybody loved it, and now we are going to have a potluck for Cinco De Mayo at work, and this is what I am going to make.
Date published: 2003-04-28
Rated 1 out of 5 by from I usually love all of the kraft recipes I try, but this one was just... I usually love all of the kraft recipes I try, but this one was just... BAD. It was heavy, lumpy, and too rich w/ cream cheese. After making it, I went back to the recipe hoping I had missed something. No luck, I made it correctly - it was just bad.
Date published: 2006-11-06
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