Want to make any fiesta even more festive? This cheesy baked dip is made with chicken tossed in hot sauce—then topped with tomatoes and olives.
What You Need
Original recipe yields 24 servings
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
4 green onion s, sliced
1 cup KRAFT Shredded Cheddar & Monterey Jack Cheeses, divided
1 small tomato, chopped
1/4 cup sliced black olives
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Let's Make It
Heat oven to 350°F.
Toss chicken with hot sauce; set aside. Combine cream cheese, sour cream, onions and 1/2 cup shredded cheese in medium bowl. Stir in chicken.
Spoon into shallow baking dish sprayed with cooking spray.
Bake 25 min. or until heated through. Top with remaining shredded cheese, tomatoes and olives.
Serve with chips.
Serve with carrot and celery sticks in addition to the tortilla chips.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 20g
Dietary Fiber 2g
* Percent Daily Values are based on a 2,000 calorie diet.
24 servings, 2 Tbsp. dip and 1 oz. chips 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.