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32 servings, 2 Tbsp. each
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Serve with assorted cut-up fresh vegetables, tortilla chips and/or your favorite crackers.
Prepare in 10-inch pie plate or quiche dish.
Substitute chopped green peppers, chopped tomatoes or sliced black olives for the red bell peppers, and/or sliced green onions for the cilantro.
* 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.
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.
my whole family loves this dip and its super easy and quick to make :)