Cream cheese and VELVEETA put the creamy in this easy appetizer cheese ball, and all you need to season it is a chipotle chili pepper and fresh cilantro.
What You Need
Original recipe yields 14 servings
1/2 lb. (8 oz.) VELVEETA, cut into 1/2-inch cubes
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 Tbsp. chopped fresh cilantro
1 canned chipotle chile pepper, chopped
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Let's Make It
Beat VELVEETA and cream cheese in medium bowl with mixer until blended. Stir in cilantro and peppers.
Shape into ball.
Refrigerate 3 hours.
VELVEETA Bacon-with-a-Bite Spread
Prepare as directed, substituting 2 Tbsp. OSCAR MAYER Real Bacon Bits and 2 tsp. KRAFT Prepared Horseradish for the chipotle peppers and cilantro. Roll in chopped toasted PLANTERS Pecans after shaping into ball and chilling, if desired.
Prepare using 2% Milk VELVEETA and PHILADELPHIA Neufchatel Cheese.
Serve with assorted crackers and cut-up fresh vegetables.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 2g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
14 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.