Fiesta Dip

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

  • prep time 15 min
  • total time 55 min
  • ingredients 11
  • servings 24

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    200
    (
    Calories from Fat
    120),
    % Daily Value
    Total Fat
    14g
    14%
    (Saturated Fat
    6g,
    6%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    30mg
    30%;
    Sodium
    470mg
    470%;
    Total Carbohydrate
    14g
    14%
    (Dietary Fiber
    0g
    0%
      Sugars
    2g
    2%
    ),
    Protein
    5g
    5%
    ;
    % Daily Value*:
    Vitamin A
    10%;
    Vitamin C
    4%;
    Calcium
    10%;
    Iron
    6%;
    Exchanges:
    1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
    Carbohydrate Choices:
    1
    *Percent Daily Values are based on a 2,000 calorie diet.
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