Layered Pico de Gallo Dip

Ingredients

• 1 small avocado chopped
• 1 cup four cheese shredded mexican style kraft finely
• 8 oz philadelphia cream cheese softened
• 1.5 cups pico de gallo drained
• 2  radishes sliced

Equipment

• oven

Directions

1. Heat oven to 350F.
2. Spread cream cheese onto bottom of 9-inch pie plate; top with shredded cheese.
3. Bake 10 min. or until dip is heated through and shredded cheese is melted.
4. Top with remaining ingredients.