Appetizers

Mexicali Cheese Dip

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photo by:kraft

time

prep:

25 min

total:

25 min

servings

total:

12 servings, about 2 Tbsp. dip and 2/3 cup chips each

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What You Need

slices OSCAR MAYER Bacon, chopped

large tomato, chopped

jalapeño pepper, seeded, minced

pkg. (8 oz.) KRAFT Shredded Queso Quesadilla Cheese with a TOUCH OF PHILADELPHIA

green onion, sliced

Tbsp. chopped fresh cilantro

cups tortilla chips (8 oz.)

Make It

COOK bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels.

ADD tomatoes and peppers to drippings in skillet; cook and stir 3 min. or until tomatoes are softened and most the liquid is cooked off. Stir in cheese; cook and stir 1 min. or until melted.

TRANSFER to shallow serving dish; top with bacon, onions and cilantro. Serve with chips.

Kraft Kitchens Tips

Special Extra

Serve with warm tortilla chips. Just place them in a slow cooker, then cover and cook on LOW 30 min. or just until warmed. As a bonus, the aroma of warm chips is oh-so-inviting.

Note

If you prefer a thinner dip consistency, add 2 to 3 Tbsp. fat-free reduced-sodium chicken broth to the cooked tomatoes in skillet along with the cheese.