Layered Pico de Gallo Dip

3  Ratings
  • 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 shredded reduced-fat cheddar cheese.

Variation Chop 1 large tomato. Combine with 1/3 chopped onions and 1/4 cup 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
    • Total sugars 3 g
    •     Includes added sugars n/a
    • Protein 5 g
    • Vitamin A 6 %DV
    • Vitamin C 0 %DV
    • Vitamin D n/a
    • Calcium 8 %DV
    • Iron 6 %DV
    • Potassium n/a
      • n/a indicates that data is not available

This recipe features:

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