Ingredients
- 8 ounces brick style cream cheese
- softened
- 14 cup sour cream
- 1 teaspoon ground cumin
- 1 teaspoon lime zest
- grated
- 12 teaspoon pepper
- 12 cup barbecue sauce
- divided (Diana
- Western Smokehouse Flavour)
- 1 cup tomatoes
- seeded and diced
- 1 cup yellow pepper
- diced
- 1 cup green onion
- chopped
- 1 cup cheddar cheese
- shredded
- tortilla chips
Instructions
- Beat cream cheese with the sour cream, cumin, lime zest.
- pepper and half of the Diana Sauce until smooth.
- Spread into an 11x7-inch serving dish.
- Toss the remaining Diana Sauce with tomato, yellow pepper and half the green onion; spoon evenly over the cream cheese layer.
- Sprinkle with cheddar cheese and the remaining green onions.
- Serve with tortilla chips.
- TIP: Make your own grilled tortilla chips by cutting flour tortillas into wedges and tossing with a little vegetable oil.
- Grill over medium-low heat until golden and crisp, or bake in a 350F oven until evenly toasted.
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