Another Philly cream cheese classic.. a little goes a long way with this flavorful dip. Great to hold you over to dinner and then some! This recipe is very flexible, so here are some alternative ideas. Try adding garlic powder to the mixture and topping with 1/3 cup chopped tomato, red pepper or sliced pitted ripe olives and 2 Tbsp. chopped fresh cilantro or green onion. Make the dip more substantial by adding ground turkey to the bottom and serve with chips. You can even serve on toasted baguettes sprinkled with olive oil.
BEAT cream
SPOON into 10-inch pie plate or quiche dish.
BAKE at
(8 oz. each) PHILADELPHIA Cream Cheese, softened
(8 oz.) KRAFT Mexican Style Shredded Four Cheese, divided
(4 oz.) chopped green chilies
BREAKSTONE’S or KNUDSEN Sour Cream, divided
ground red pepper
cheese in large mixing bowl with electric mixer on medium speed until
softened. Reserve 1/4 cup shredded cheese for garnish. Add remaining
shredded cheese, chilies, 1/2 cup of the sour cream and ground red
pepper to cream cheese; mix well.
350°F for 20 minutes or until lightly browned around edge. Spread
remaining 3/4 cup sour cream over baked cheese spread. Sprinkle with
reserved 1/4 cup shredded cheese. Garnish with bell pepper cut-outs, if
desired. Serve with tortilla chips.
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