Want to give your guests a creamy cheese dip with a little southwestern appeal? Get chopping! Add avocado, fresh cilantro and jalapeño peppers.
What You Need
Original recipe yields 16 servings
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup milk
1 cup chopped avocado
2 Tbsp. chopped cilantro
1 to 2 Tbsp. chopped jalapeño pepper s
2 tsp. minced garlic
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Let's Make It
Mix cream cheese and milk in medium bowl until well blended.
Add remaining ingredients; mix well. Cover.
Refrigerate several hours or until chilled. Serve with RITZ Crackers, saltine crackers or cut-up fresh vegetables.
Variation - Roasted Red Pepper and Oregano Dip
Substitute chopped roasted red peppers and chopped pitted green olives for the avocado, fresh oregano for the cilantro and 1 tsp. hot pepper sauce for the jalapeno peppers.
Look for herbs that are rich in color, with no dark spots on the leaves or wilted leaves. Flowering herbs should not already have flowers on them.
Fresh herbs should be used soon after purchase. Place herbs in plastic bag and store in a cool, moist area of your refrigerator. Rinse before using.
How to Chop Fresh Herbs
Just place the fresh herb leaves in a glass measuring cup or small bowl and cut them into tiny pieces with kitchen scissors, using short, quick strokes.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 2g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
16 servings, 2 Tbsp. each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.