Pico de gallo, so delicious on its own, gets dressed up with cream cheese and chopped avocados in this party-perfect layered dip.
What You Need
Original recipe yields 16 servings
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup KRAFT Mexican Style Finely Shredded Four Cheese
1-1/2 cups pico de gallo, drained
2 radishes, sliced
1 small avocado, chopped
Add To Shopping List
Let's Make It
Heat oven to 350ºF.
Spread cream cheese onto bottom of 9-inch pie plate; top with shredded cheese.
Bake 10 min. or until dip is heated through and shredded cheese is melted.
Top with remaining ingredients.
Prepare using PHILADELPHIA Neufchatel Cheese and KRAFT 2% Milk Shredded Cheddar Cheese.
Chop 1 large tomato. Combine with 1/3 chopped onions and 1/4 cup KRAFT Zesty Italian Dressing. Use instead of the pico de gallo.
Serve with tortilla chips, your favorite crackers and/or assorted cut-up fresh vegetables.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 1g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
16 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.