Party hearty with this Mexicali Dip that's perfect for entertaining. Mexicali Dip is cheesy, delicious and filled with bacon and jalapeño peppers.
What You Need
Original recipe yields 12 servings
4 slices OSCAR MAYER Bacon, cut into 1-inch pieces
1 large tomato, chopped
1 jalapeño pepper, seeded, minced
1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA
1 green onion, sliced
2 Tbsp. chopped fresh cilantro
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Let's Make It
Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet.
Add tomatoes and peppers to reserved drippings in skillet; cook and stir 3 min. or until tomatoes are softened and most the liquid is cooked off. Stir in cheese; cook and stir 1 min. or until melted.
Spoon into shallow serving dish; top with bacon, onions and cilantro.
Serve with tortilla chips.
Practice mindful eating by savoring the flavor of this dip and sticking to the recommended serving size.
If you prefer a thinner dip consistency, add 2 to 3 Tbsp. fat-free reduced-sodium chicken broth to the cooked tomatoes in skillet along with the cheese.
Serve with warm tortilla chips. Just place them in a slow cooker, then cover and cook on LOW 30 min. or just until warmed. As a bonus, the aroma of warm chips is oh-so-inviting.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 2g
Dietary Fiber 0g
* Percent Daily Values are based on a 2,000 calorie diet.
12 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.