I found this recipe several years ago at Kraft Recipes, and have been making it ever since. I made this again this year for Christmas Eve and it was a big hit with everyone again! :) It's the easiest and tastiest cheese dip recipe, and it gets even better when you reheat it day after day!! Plus it's pretty too! :) Enjoy!! :)
(We eat it with tortilla chips and Ruffles, either are YUM! And I usually don't put sour cream on top of it, because Adam doesn't like it if he can see it haha, but it still tastes YUM without it!) ;)
4 cups or 32 servings, 2 Tbsp. each
What You Need
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 pkg. (8 oz.) KRAFT Mexican Style Finely Shredded Four Cheese, divided
1 can (4 oz.) chopped green chiles, undrained
1-1/4 cups BREAKSTONE'S or KNUDSEN Sour Cream, divided
1/4 to 1/2 tsp. ground red pepper (cayenne)
HEAT oven to 350ºF.
BEAT cream cheese in large bowl with mixer until creamy. Reserve 1/4 cup shredded cheese. Add remaining shredded cheese to cream cheese with chiles, 1/2 cup sour cream and ground red pepper; mix well.
SPOON into 10-inch pie plate or quiche dish.
BAKE 20 min. or until edge is lightly browned. Top with remaining sour cream and shredded cheese. Serve with tortilla chips.
Kraft Kitchens Tips
Top with chopped green and red peppers just before serving.
Assemble dip and bake as directed. Top with 1/3 cup chopped tomatoes, red peppers or sliced black olives, and 2 Tbsp. chopped fresh cilantro or green onions.
I'm linking up to Made by You Mondays at Skip to My Lou!