Tuesday, October 9, 2007

Chicken Fiesta Dip

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened
1 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1 cup KRAFT 2% Milk Shredded Reduced Fat Four Cheese Mexican Style Cheese, divided
1 pkt. TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
4 green onions, sliced
1-1/2 cups chopped cooked chicken
1 small tomato, chopped
1/4 cup sliced black olives
RITZ Toasted Chips Original

PREHEAT oven to 350°F. Mix Neufchatel cheese, sour cream, 1/2 cup of the shredded cheese, the taco seasoning and onions in medium bowl. Stir in chicken.
SPOON into 1-1/2-qt. casserole dish or 9-inch pie plate.
BAKE 25 min. or until heated through. Top with remaining 1/2 cup shredded cheese, the tomatoes and olives. Serve with the chips.

Jazz It Up Serve this tasty dip with a number of colorful crunchy dippers like red and green pepper strips, celery sticks and WHEAT THINS Big Snack Crackers.

Source: www.kraftfoods.com

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