Spicy Mexi Dip
9
Servings
Servings
5m PT5M
Prep Time
Prep Time
20m PT20M
Cook Time
Cook Time
25m
Ready In
Ready In
Recipe: #11291
November 22, 2013
Categories: Dips, Dairy, Cheese, Cheddar, Appetizers, Mexican, 5 Ingredients Or Less, 5-Minute Prep, Budget-Friendly, Cooking For A Crowd, Easy/Beginner Cooking, Christmas, Entertaining, Fall/Autumn, Game/Sports Day, Ladies Luncheon, New Years, Potluck, Summer, Winter, Broil, Microwave, Oven Bake, Gluten-Free, Low Carbohydrate, No Eggs, Vegetarian, Cream Cheese, Spicy, Spring more
"This is an awesome tasting dip and is always a hit at parties. A great game day dip, serve this up with nacho chips. If gluten intolerant make sure you are using gluten free taco seasoning."
Original recipe yields 9 servings
Ingredients
Nutritional
- Serving Size: 1 (82.7 g)
- Calories 168.1
- Total Fat - 13.7 g
- Saturated Fat - 8 g
- Cholesterol - 43.1 mg
- Sodium - 474.4 mg
- Total Carbohydrate - 4.1 g
- Dietary Fiber - 0.6 g
- Sugars - 2.3 g
- Protein - 8 g
- Calcium - 235.6 mg
- Iron - 0.5 mg
- Vitamin C - 0.7 mg
- Thiamin - 0 mg
Step 1
Put the cheeses and salsa sauce in 9 inch glass pie plate.
Step 2
Place in the microwave and cook on high for about 1 to 2 minutes or until everything has softened.
Step 3
Remove from microwave, add the taco seasoning and hot pepper flakes if using and mix well
Step 4
Place in a preheated 425 degree Fahrenheit oven and bake for 15 minutes.
Step 5
Turn the broiler on, broil for a few minutes, until top layer of cheese bubbles.
Step 6
Remove from oven, allow cooling for 15 minutes.
Step 7
Serve with nacho chips.
Tips & Variations
No special items needed.
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