Fiesta Dip

Guests will think fiesta when you serve this easy-to-make dip.

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Servings 24

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( 21 ) Ratings

21 Ratings

5 Stars

4 Stars 35%

3 Stars 13%

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Member Reviews ( 8 )

6cdbea13-450f-4cc8-8e00-4efd29866a63

Bake-Off® Contest 42, 2006

Winona Garrison

Douglasville, Georgia

ingredients 11
Prep Time 15 min
Total Time 55 min

Ingredients

2: cups shredded Colby-Monterey Jack cheese blend (8 oz)

1: cup sour cream

1: tablespoon lime juice

1/4: teaspoon chili powder

12: jalapeño slices (from a jar), finely chopped

1: can (18.5 oz) Progresso® Traditional Chicken and Cheese Enchilada Soup or Southwestern-Style chicken soup

1: can (14.5 oz) Muir Glen® organic diced tomatoes with basil and garlic, well drained

1: can (4.5 oz) Old El Paso® chopped green chiles

1: package (8 oz) cream cheese, softened

1: package (1 oz) Old El Paso® taco seasoning mix

1: bag (13 1/2 oz) tortilla chips

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Directions

1 Heat oven to 350°F. In large bowl, beat all ingredients except chips with electric mixer on low speed until well blended. Pour into 13x9-inch (3-quart) glass baking dish.
2 Bake 30 to 40 minutes or just until bubbly around edges. Let stand 10 minutes; stir before serving, if desired. Serve with tortilla chips. Store in refrigerator.