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Thread: Chicken Fiesta Dip
09-15-2009, 11:07 PM #1
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- Aug 2008
- outside Philadelphia, PA
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Chicken Fiesta Dip
Makes: 4 cups dip or 32 servings, 2 Tbsp. dip
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
1 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese, divided
1 pkt. TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
4 green onions, sliced
1-1/2 cups chopped cooked chicken
1 small tomato, chopped
1/4 cup sliced black olives
RITZ Toasted Chips Original
HEAT oven to 350°F.
MIX Neufchatel, sour cream, 1/2 cup shredded cheese, seasoning and onions in medium bowl. Stir in chicken.
SPOON into 9-inch pie plate or 1-1/2-qt. casserole.
BAKE 25 min. or until heated through. Top with remaining shredded cheese, tomatoes and olives. Serve with chips.
Special Extra: Serve this tasty dip with a number of colorful crunchy dippers like red and green pepper strips, celery sticks and WHEAT THINS Big Snack Crackers.