Layered Pico de Gallo Dip

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  • 10 min prep
  • 20 min total
  • Makes 2 cups dip or 16 servings, 2 Tbsp. dip and 12 pieces.

Layered Pico de Gallo Dip Recipe

Ingredients

  • 1 pkg.  (8 oz.) brick cream cheese, softened
  • 1 cup shredded Mexican cheese blend
  • 1-1/2 cups pico de gallo, drained
  • 2 radishes, sliced
  • 1 small avocados, chopped
  •  WHEAT THINS Original Snacks

Instructions

  • Heat  oven to 350ºF.
  • Spread  cream cheese onto bottom of 9-inch pie plate; top with shredded cheese.
  • Bake  10 min. or until dip is heated through and shredded cheese is melted.
  • Top  with all remaining ingredients except crackers. Serve with WHEAT THINS.

Recipe Tips

Variation Prepare using neufchatel cheese and KRAFT 2% Milk Shredded Cheddar Cheese.

Variation Chop 1 large tomato. Combine with 1/3 chopped onions and 1/4 cup KRAFT Zesty Italian Dressing. Use instead of the pico de gallo.

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Nutrition Information

Makes 2 cups dip or 16 servings, 2 Tbsp. dip and 12 pieces.

Nutrition per serving:

  • Calories 210 
  • Total fat 13 g
  • Saturated fat 5 g
  • Cholesterol 25 mg
  • Sodium 460 mg
  • Carbohydrate 17 g
  • Dietary fiber 1 g
  • Sugars 3 g
  • Protein 5 g
  • Vitamin A 6 %DV
  • Vitamin C 0 %DV
  • Calcium 8 %DV
  • Iron 6 %DV

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