Baked Habanero Cheese Dip

Baked Habanero Cheese Dip
Yield:
32 servings, 2 Tbsp. (30 mL) each

Ingredients

Ingredients Weights Measures
Kraft Habanero Heat Shredded Cheese, divided 6.5 oz. [185 g] 2 cups [500 mL]
Philadelphia Brick Cream Cheese, softened 1 lb. [450 g] 2 cups [500 mL]
sour cream, divided 8 oz. [225 g] 1 cup [250 mL]
plum tomatoes, seeded, small diced 3.8 oz. [110 g] 1/2 cup [125 mL]
red onions, finely diced 0.5 oz. [15 g] 1/4 cup [50 mL]
Roughly chopped fresh cilantro 0.5 oz. [15 g] 1/4 cup [50 mL]
Kraft Habanero Heat Shredded Cheese, divided 3.25 oz. [90 g] 1 cup [250 mL]
Philadelphia Brick Cream Cheese, softened 8 oz. [225 g] 1 cup [250 mL]
sour cream, divided 4 oz. [115 g] 1/2 cup [125 mL]
plum tomatoes, seeded, small diced 1.3 oz. [40 g] 1/4 cup [50 mL]
red onions, finely diced 7 g 2 Tbsp. [30 mL]
Roughly chopped fresh cilantro 7 g 2 Tbsp. [30 mL]

Directions

Reserve 1 oz. (30 g) shredded cheese (or 1/2 oz. [15 g] for trial recipe) for garnish. Beat remaining shredded cheese, cream cheese and half the sour cream with electric mixer until well blended. Portion 6 oz. (170 g) mixture into 1-cup (250-mL) shallow ovenproof dishes.

Bake in 400°F (200°C) standard oven 15 min. or until puffed and slightly brown around the edges.

Top each dish with 2 Tbsp. (30 mL) sour cream, 1/4 oz. (7 g) reserved shredded cheese, 2 Tbsp. (30 mL) tomatoes and 1 Tbsp. (15 mL) each onions and cilantro.

Kraft Kitchens Tips

Serving Suggestion
Serve with carrot & celery sticks, zucchini rounds, broccoli & cauliflower florets, crackers or tortilla chips.
Substitute
Prepare using Philadelphia Light Brick Cream Cheese.

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Average Rating (2)
Rated
by a 300090 on
6/9/2016 6:37:52 PM
" Nothing "
Nutritional Information
Calories
 80
Total fat
 7 g
Saturated fat
 4.5 g
Cholesterol
 25 mg
Sodium
 100 mg
Carbohydrate
 1 g
Dietary fibre
 0 g
Sugars
 1 g
Protein
 3 g
Vitamin A
 6 %DV
Vitamin C
 2 %DV
Calcium
 6 %DV
Iron
 0 %DV