Ingredients
- 2 cups Philadelphia Cream Cheese Spread (FS)
- softened
- 2 cups Velveeta Process Cheese Product
- cubed
- 3 cups Kraft Habanero Heat Shredded Cheese
- divided
- 1-1/4 cups tomatoes
- seeded
- diced
- 2 Tbsp. jalapeno peppers
- finely chopped
- 3/4 cup scallions
- thinly sliced
- tortilla chips
Instructions
- Beat cream cheese, Velveeta and half the shredded cheese with electric mixer fitted with paddle attachment 2 min.
- or until creamy.
- Stir in tomatoes and peppers until well blended.
- Refrigerate until ready to use or up to 24 hours ahead of time.
- For each 5-serving appetizer: Spoon 3/4 cup (175 mL) cheese mixture into 8-oz.
- (250 mL) oval ramekin with handles.
- Bake in 400 degrees F (200 degrees C) standard oven 10 to 15 min.
- or until hot and bubbly.
- Sprinkle with 1/4 cup (50 mL) shredded cheese.
- Broil 1 to 2 min.
- or just until cheese is melted.
- Garnish with 2 Tbsp.
- (30 mL) scallions.
- Serve immediately with chips for dipping.
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