Comida Kraft
Recipe Box

Fiesta Baked Cheese Dip

Prep Time
20
min.
Total Time
40
min.
Servings

32 servings, 2 Tbsp. each

Flecked with chopped green chiles and a blend of shredded Mexican-style cheeses, this creamy baked dip makes for a festive-looking appetizer.

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What You Need

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Make It

Tap or click steps to mark as complete

  • 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.

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.

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 8g
Saturated fat 5g
Cholesterol 30mg
Sodium 120mg
Carbohydrate 1g
Dietary fiber 0g
Sugars 1g
Protein 3g
% Daily Value
Vitamin A 6 %DV
Vitamin C 4 %DV
Calcium 8 %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

Fiesta Baked Cheese Dip is rated 2.6666666666666665 out of 5 by 3.
  • 2016-07-29T09:02CST
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  • clientName_khcrm
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 my whole family loves this dip and its super easy and quick to make :) my whole family loves this dip and its super easy and quick to make :)
Date published: 2012-04-13
  • 2016-07-29T09:02CST
  • bvseo_cps, prod_bvrr, vn_cps_3.3.0
  • cp_1, bvpage1
  • co_hasreviews, tv_1, tr_2
  • loc_en_US, sid_53661, PRD, sort_relevancy
  • clientName_khcrm

K:2077 v0:53661

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