Layered Pico de Gallo Dip
Prep time10 min
Total time20min
ServingsMakes 2 cups dip or 16 servings, 2 Tbsp. dip and 12 pieces.
Ingredients
- 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
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.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 210 |
| % Daily Value* | |
| Total fat 13g | |
| Saturated fat 5g | |
| Cholesterol 25mg | |
| Sodium 460mg | |
| Carbohydrate 17g | |
| Dietary fiber 1g | |
| Total sugars 3g | |
| Protein 5g | |
| Vitamin A | 6 %DV |
| Vitamin C | 0 %DV |
| Calcium | 8 %DV |
| Iron | 6 %DV |
