1 cup sliced roasted poblano chile s (about 3 fresh)
1 cup sliced cooked mushrooms (about 1/2 lb. fresh)
1 cup cooked Mexican chorizo (about 1/2 lb. uncooked)
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Let's Make It
Heat oven to 350°F.
Mix first 4 ingredients in medium bowl until blended.
Spoon into 9-inch pie plate or casserole dish.
Bake 10 min.; stir. Arrange chiles, mushrooms and chorizo over cheese mixture in 3 separate sections. Bake 10 min. Serve with warmed corn tortillas.
This warm, cheesy dip is good for a special occasion, such as a family party, because it makes many servings.
Combine cheeses, mayo and garlic; spoon into baking dish. Refrigerate until ready to bake. Bake 15 to 20 min. stirring after 10 min. Continue as directed.
To create an Italian flavored dip, prepare cheese mixture as directed. Top with 1/2 cup chopped drained oil-packed sun-dried tomatoes, 1 cup chopped drained marinated artichoke hearts and 1 cup sliced drained roasted red peppers. Continue as directed. Serve with crackers or pita chips.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 2g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
24 servings, 2 Tbsp. each
* 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.