Yield
2 cheese rounds (18 appetizer servings)

This smoky green chili cheese dip, made with smoked cheddar, Monterey Jack and cream cheese is always a big hit at parties. Its spicy flavors pair well with the exotic avocado mango salsa for a mouthwatering burst of Tex-Mex flavor. Better yet, it freezes well.

 

How to Make It

Step 1

Combine first 6 ingredients in a large bowl. Divide mixture into 2 equal portions; shape each into a 6-inch round. Cover and chill 8 hours, or freeze up to 1 month; thaw in the refrigerator 8 hours.

Step 2

Place cheese rounds on serving plates; top evenly with Avocado-Mango Salsa; serve with tortilla chips.

Step 3

Note: Smoked Cheddar cheese may be found in the deli seciton of your grocery store.

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