In a food processor, blend 4 oz. cream cheese, 2 5-oz. jars Kraft Old English cheese, 1/2 cup sour cream and 1 to 2 Tbsp. minced, canned chipotle chili in adobo sauce until smooth. Stir in 1/4 cup chopped fresh cilantro. Cover and chill at least 2 hours before serving. Serve with assorted sliced veggies or tortilla chips, if desired. Serves 8.