Ingredients
1
container (12 oz) refrigerated jalapeño-pimiento cheese spread
8
oz Mexican prepared cheese product with jalapeño peppers (from 16-oz loaf), cut into cubes
4
oz (half of 8-oz package) cream cheese, softened, cut into cubes
1
can (10 oz) diced tomatoes with green chiles, undrained
1/4
cup pickled sliced jalapeño chiles, drained, chopped
3
tablespoons chopped fresh cilantro
1
jalapeño chile, cut crosswise into slices, if desired
Restaurant-style tortilla chips
Preparation
Heat oven to 350°F. Spray 1 1/2- to 2-quart casserole with cooking spray.
In medium bowl, stir together pimiento cheese, cheese product, cream cheese, tomatoes and pickled jalapeños. Spoon mixture into casserole.
Bake uncovered 30 minutes or until bubbly. Stir; sprinkle with cilantro and fresh jalapeño. Serve dip hot with tortilla chips.
