Layered Pico de Gallo Dip

15  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.

116087

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:

We are using cookies in order to facilitate your navigation. By continuing to navigate on this website or clicking on the close button you accept our policy regarding the usage of cookies. Read our Privacy Policy to learn more.