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Easy-Five Mexican Dip

10 minutes to kickoff and you need an app fast. With these 5 ingredients, you’ll have a minute to spare and a lot of flavor to share. Warm the chips and it's even better.

Kraft Philadelphia FEBRUARY 2013

  • Yield: 2-3/4 cups or 22 servings, 2 Tbsp. each
  • Cook time:4 Minutes
  • Prep time:5 Minutes

Ingredients

  • 1/2 pound (8 oz.) VELVEETA®, cut into 1/2-inch cubes
  • 4 ounces (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
  • 1 can (15 oz.) black beans, rinsed
  • 1/2 teaspoon ground cumin
  • 1 tomato, chopped
  • Tortilla chips

Preparation

COMBINE first 4 ingredients in medium microwaveable bowl.

MICROWAVE on HIGH 4 min. or until VELVEETA and cream cheese are melted and mixture is well blended, stirring every 2 min.

STIR in tomatoes. Serve warm with tortilla chips.

 

KRAFT kitchens tips:

VARIATION

Prepare using 2% Milk VELVEETA and PHILADELPHIA Neufchatel Cheese.

SPECIAL EXTRA

Stir 2 Tbsp. chopped fresh cilantro and 1/2 tsp. ground red pepper (cayenne) into VELVEETA mixture before microwaving as directed.

SERVING SUGGESTION

To serve with warm tortilla chips, place chips in slow cooker set on LOW. Not only will this heat the chips, but the smell of the warm chips will make you and your guests think you are dining at your favorite Mexican restaurant.

Nutritional Information

Amount per serving
  • Calories: 200
  • Cholesterol: 15mg
  • Fiber: 3g
  • Iron: 6%
  • Fat: 11g
  • Sodium: 310mg
  • Sugars: 1g
  • Saturated fat: 3g
  • Carbohydrate: 23g
  • Protein: 5g
  • Calcium: 15%
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Easy-Five Mexican Dip recipe

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