8
oz Mexican prepared cheese product with jalapeño peppers (from 16-oz loaf), cut into cubes
4
oz (half of 8-oz package) cream cheese, softened, cut into cubes
1
can (10 oz) diced tomatoes with green chiles, undrained
1/4
cup pickled sliced jalapeño chiles, drained, chopped
3
tablespoons chopped fresh cilantro
1
jalapeño chile, cut crosswise into slices, if desired
Restaurant-style tortilla chips
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Steps
1
Heat oven to 350°F. Spray 1 1/2- to 2-quart casserole with cooking spray.
2
In medium bowl, stir together pimiento cheese, cheese product, cream cheese, tomatoes and pickled jalapeños. Spoon mixture into casserole.
3
Bake uncovered 30 minutes or until bubbly. Stir; sprinkle with cilantro and fresh jalapeño. Serve dip hot with tortilla chips.
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For a less spicy dip, use plain pimiento cheese, mild tomatoes with green chiles and regular prepared cheese product; omit the pickled jalapeños, if desired.
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Nutrition Facts
Serving Size:1 Serving
Calories
150
Total Fat
12g
0%
Saturated Fat
7g
0%
Sodium
420mg
0%
Total Carbohydrate
5g
0%
Dietary Fiber
0g
0%
Protein
7g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Other Carbohydrate; 1 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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