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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.

Recipe by Southern Living December 2000

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Recipe Summary

Yield:
2 cheese rounds (18 appetizer servings)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

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

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