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Fiesta Dip

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Pillsbury Kitchens
Updated Sep 20, 2010
Bake-Off® Contest 42, 2006
Winona Garrison
Douglasville, Georgia
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Guests will think fiesta when you serve this easy-to-make dip.

Fiesta Dip

  • Prep Time 15 min
  • Total 55 min
  • Ingredients 11
  • Servings 24
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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 oz) Old El Paso™ Chopped Green Chiles
  • 1 package (8 oz) cream cheese, softened
  • 1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
  • 1 bag (13 1/2 oz) tortilla chips
Make With
Old El Paso

Instructions

  • Step 
    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.
  • Step 
    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

200 Calories
14g Total Fat
5g Protein
14g Total Carbohydrate
2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
200
Calories from Fat
120
Total Fat
14g
21%
Saturated Fat
6g
31%
Trans Fat
0g
Cholesterol
30mg
10%
Sodium
470mg
20%
Potassium
70mg
2%
Total Carbohydrate
14g
5%
Dietary Fiber
0g
0%
Sugars
2g
Protein
5g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
4%
4%
Calcium
10%
10%
Iron
6%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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