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%

2 Stars

1 Stars

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.

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:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

gigglegirl3

report Posted Dec. 31, 2011 9:14 PM

I made this tonight for New Years Eve and it was a huge hit. Everyone enjoyed it...even my 6 year old. I WILL be making this again. I couldn't find the Muir Glen tomatoes so I substituted another brand and it was great.

SallyJK

report Posted May. 2, 2011 12:24 PM

This was delicious! I made it for a family party and it was a huge hit! Everyone was asking for the recipe. I would definatley make this again.

KCDC

report Posted Jun. 2, 2009 11:25 AM

It's lack of eye-appeal was the only thing keeping this from getting 5 stars! The day I served it several passed it by because it just didn't look appetizing. But once they tasted it they said WOW! I think next time I will reserve some shredded cheese and chicken and sprinkle that on top after baking along with some chopped tomatoe and green onions. I did add some chicken to it and substituted one can of Rotel tomatoes/chilies, and 2 cans of cream of Chicken and one of Nacho cheese soup since I could not find the suggested soup. I did not use jalepenos either

dreamer758

report Posted Nov. 25, 2008 7:45 AM

This dip is excellent!! I made it to take to the office and before anyone could finish their serving they were asking for the recipe. It also great because you can make it the night before and pop it in the oven the next morning.

Pitt_State_Fan

report Posted Nov. 7, 2008 11:34 AM

This dip is really good, I would like to share the changes and additions that I made to make it even better. I made it in the crock pot because we were taking it to a party and it worked great. We like spicy food so instead of the can of tomatoes with garlic and basil I used a 14 oz can of Williams Tomatoes with green chilies and added a little garlic powder and basil. I did not drain my tomatoes. (I still used the can of green chilies.) I used a 4 C pkg of cheese not the 2 C pkg. Then after mixing it all together with a mixer I added a can of chicken shredded well. It was great! For those out there that like to play with recipes this one will be fun. Thanks to the original creator.