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Layered Pico de Gallo Dip

Prep time

10 min

Total time

20 min

Servings

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

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    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
Preparation
  • 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.

116087

Nutrition Information

Nutrition per serving:

  • Calories

    210

  • Total Fat

    13g

  •    Saturated Fat

    5g

  • Cholesterol

    25mg

  • Sodium

    460mg

  • Total Carbohydrate

    17g

  •    Dietary Fiber

    1g

  •    Total Sugars

    3g

  •       Includes Added Sugars

    n/a

  • Protein

    5g

  • 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

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