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  • Prep 15 min
  • Total 55 min
  • Ingredients 11
  • Servings 24

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

Bake-Off® Contest 42, 2006
Douglasville, Georgia

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

Steps

Hide Images
  • 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 Facts

Serving Size: 1 Serving
Calories
200
Calories from Fat
120
% Daily Value
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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