Chicken Fiesta Dip

This smart game-day option, a hot and cheesy dip with chicken and tomatoes, will have some of your guests flagged for holding-holding back other guests trying to get a taste.


32 servings (2 tablespoons dip and 11 crackers each)


4 ounces (1/2 of 8 ounce package) PHILADELPHIA Neufchâtel Cheese, room
1 cup reduced fat or light sour cream
1 (1.25 ounce) packet TACO BELL® Taco Seasoning Mix
1 1/2 cups chopped cooked chicken
1 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese, divided
4 green onions, sliced
1 small tomato, chopped
1/4 cup sliced black olives
WHEAT THINS Big Snack Crackers


Preheat oven to 350°F (177°C).

Mix first 3 ingredients in medium bowl. Stir in chicken, 1/2 cup shredded cheese and onions. Spoon into 9-inch pie plate.

Bake for 25 minutes or until heated through. Top with remaining shredded cheese, tomatoes and olives. Serve with crackers.

Estimated Time

Preparation Time: 15 minutes
Total Time: 40 minutes

Additional Information

In addition to the crackers, serve this flavorful dip with a variety of colorful cut-up fresh vegetables, such as red and green pepper strips, and celery sticks.

You can substitute a 1 1/2-quart casserole for the pie plate.

Nutritional Information

Amount per serving: Calories: 190; Total Fat: 8 g; Saturated Fat: 2.5 g; Cholesterol: 15 mg; Sodium: 370 mg; Carbohydrate: 24 g; Dietary Fiber: 2 g; Sugars: 5 g; Protein: 6 g

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