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Fiesta Dip Recipe

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This recipe for Fiesta Dip is from Rodriguez Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 350ºF. 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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