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Layered Pico de Gallo Dip

Layered Pico de Gallo Dip

Prep time10 min
Total time20min
ServingsMakes 2 cups dip or 16 servings, 2 Tbsp. dip and 12 pieces.
  • 1 pkg. (8 oz.) brick cream cheese, softened
  • 1 cup shredded Mexican cheese blend
  • 1½ cups pico de gallo, drained
  • 2 radishes, sliced
  • 1 small avocados, chopped
  • WHEAT THINS Original Snacks
  • 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.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Total fat 13g 
   Saturated fat 5g 
Cholesterol 25mg 
Sodium 460mg 
Carbohydrate 17g 
   Dietary fiber 1g 
   Total sugars 3g 
Protein 5g 
Vitamin A6 %DV
Vitamin C0 %DV
Calcium8 %DV
Iron6 %DV

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