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Cheesy Mexican Dip with Roasted Red Peppers
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Cheesy Mexican Dip with Roasted Red Peppers

10 Minutes
5 Min Prep
10 Min Cook
If you like your Mexican dip to be easy, cheesy and studded with roasted red peppers, this 10-minute recipe is for you! And 17 of your best friends.
What You Need
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18 servings
Original recipe yields 18 servings
1 lb. (16 oz.) VELVEETA®, cut up
1/2 cup drained chopped roasted red pepper s
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup sliced green onion s
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Let's Make It
1
Mix all ingredients in medium microwaveable bowl.
2
Microwave on HIGH 4 to 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring every 2 min.
3
Serve hot with assorted cut-up fresh vegetables.
Kitchen Tips
Substitute
Substitute 1 jar (4 oz.) chopped pimientos, drained for the red peppers.
Shortcut
Serve with baby carrots, broccoli florets or other ready-to-serve vegetables from the produce section of your grocery store.
Food Facts
Microwave VELVEETA, peppers and onions as directed. Stir in sour cream until blended after heating, to avoid thinness.
Nutrition
Calories
90
Calories From Fat
0
% Daily Value*
Total Fat 6g
8%
Saturated Fat 4g
20%
Trans Fat 0g
Cholesterol 25mg
8%
Sodium 390mg
17%
Total Carbohydrates 3g
1%
Dietary Fibers 0g
Sugars 3g
6%
Protein 4g
8%
Vitamin A
10%
Vitamin C
4%
Calcium
20%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
2-1/3 cups or 18 servings, about 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.
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