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Appetizers

Fiesta Dip

photo by:kraft
Very yummy. Definately add the green chilis and 2 tsp hot sauce. My guests dug in before I got the tomato and olives on it and said it was perfect that way. I served it w...read more
posted by
Tis_Herself
on 12/15/2010
time
prep:
15 min
total:
40 min
servings
total:
3 cups dip or 24 servings, 2 Tbsp. dip and 16 chips each
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What You Need

1-1/2
cups  chopped cooked chicken
1
tsp.  hot pepper sauce
4
oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2
cup  BREAKSTONE'S or KNUDSEN Sour Cream
1
cup  KRAFT Shredded Cheddar & Monterey Jack Cheeses, divided
4
 green onions, sliced
1
small  tomato, chopped
1/4
cup  sliced black olives
 RITZ Toasted Chips Original

Make It

PREHEAT oven to 350°F. Toss chicken with hot sauce; set aside. Mix cream cheese, sour cream, 1/2 cup of the shredded cheese and the onions in medium bowl. Stir in chicken.

SPREAD into casserole dish or 9-inch pie plate.

BAKE 25 min. or until heated through. Top with remaining 1/2 cup shredded cheese, the tomatoes and olives. Serve with the chips.

Kraft Kitchens Tips

Variation
Substitute WHEAT THINS Big Snacks for the RITZ Toasted Chips. Makes 3 cups dip or 24 servings, 2 Tbsp. dip and 11 crackers each.
K:45287v0 :74830
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