8 oz four cheese shredded mexican style divided kraft finely
2 Tbsp cilantro sprigs fresh
1.3 cups knudsen cream sour divided
16 oz philadelphia cream cheese softened
0.3 tsp ground pepper red (cayenne)
0.3 cup bell peppers red chopped
Equipment
bowl
oven
blender
Directions
Heat oven to 350F.
Beat cream cheese in large bowl with mixer until creamy. Reserve 1/4 cup shredded cheese.
Add remaining shredded cheese to cream cheese along with the chiles, 1/2 cup sour cream and ground red pepper; mix well.
Spread cream cheese mixture onto bottom of 2-qt. casserole sprayed with cooking spray.
Bake 20 min. or until dip is heated through and lightly browned around edge. Top with remaining sour cream, reserved shredded cheese, chopped bell peppers and cilantro before serving.
