Fiesta Dip II

This hot chicken cheese dip is perfect served with RITZ toasted chips.


3 cups dip (24 servings, 2 tablespoons dip and 16 chips each)


1 1/2 cups chopped cooked chicken
1 teaspoon hot pepper sauce
4 ounces (1/2 of 8 ounce package) PHILADELPHIA Cream Cheese, room temperature
1/2 cup sour cream
1 cup KRAFT Shredded Cheddar & Monterey Jack Cheeses, divided
4 green onions, sliced
1 small tomato, chopped
1/4 cup sliced black olives
RITZ Toasted Chips Original or WHEAT THINS Big Snack Crackers


Preheat oven to 350°F (177°C). Toss chicken with hot sauce; set aside. Mix cream cheese, sour cream, 1/2 cup of the shredded cheese and the onions in medium bowl. Stir in chicken. Spread into casserole dish or 9-inch pie plate.

Bake for 25 minutes or until heated through. Top with remaining 1/2 cup shredded cheese, the tomatoes and olives. Serve with the chips.

Estimated Time

Preparation Time:

Nutritional Information

Amount per serving: Calories: 190; Total Fat: 9 g; Saturated Fat: 3.5 g; Cholesterol: 20 mg; Sodium: 370 mg; Carbohydrate: 22 g; Dietary Fiber: 1 g; Sugars: 3 g; Protein: 6 g

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