Fiesta Dip
Rhonda Branneky
ingredients
- 1 1/2 cups chopped cooked chicken
- 1 tsp. hot pepper sauce
- 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
- 1/2 cup BREAKSTONE’S or KNUDSEN Sour Cream
- 1 cup KRAFT Shredded Cheddar & Monterey Jack Cheese, divided
- 4 green onions, sliced
- 1 small tomato, chopped
- 1/4 cup sliced black olives
- RITZ Toasted Chips Original
directions
- 1
PREHEAT oven to 350°F. 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.
- 2
SPREAD into casserole dish or 9-inch pie plate.
- 3
BAKE 25 min. or until heated through. Top with remaining 1/2 cup shredded cheese, the tomatoes and olives. Serve with the chips.
Source: Rhonda Branneky
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