"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Fiesta Dip Recipe

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This recipe for Fiesta Dip, by , is from Rodriguez Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Saturday, March 25, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 cups of shredded Colby-Monterey Jack cheese blend (8 oz.)
1 cup of sour cream
1 tbsp of lime juice
1/4 tsp of chili powder
12 jalapeno sliced (from a jar), finely chopped
1 can (18.5 oz.) of Progresso Carb Monitor Traditional chicken cheese enchilada flavor 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 pkg. (8 oz.) of cream cheese, softened
1 pkg. (1.25 oz.) of Old El Paso taco seasoning mix
1 bag (13 1/2 oz.) of tortilla chips

Directions:
Directions:
Heat oven to 350F. In large bowl, beat all ingredients except chips with electric mixer on low speed until well blended. Pour into 13-by-9 inch (3 quart) glass baking dish.
Bake 30-40 minutes or just until bubbly around edges. Let it stand 10 minutes; stir before serving, if desired. Serve with tortilla chips. Store in refrigerator.

Number Of Servings:
Number Of Servings:
24 (1/4 cup dip and 14 chips each)

 

 

 

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