Fiesta Dip

By Texaschef11

Ingredients

• 2 cups shredded Colby-Monterey Jack cheese blend (8 oz)
• 1 cup sour cream
• 1 tablespoon lime juice
• 1/4 teaspoon chili powder
• 12 jalapeño slices (from a jar), finely chopped
• 1 can (18.5 oz) Progresso® Traditional Chicken and Cheese Enchilada Soup or Southwestern-Style chicken soup
• 1 can (14.5 oz) Muir Glen® organic diced tomatoes with basil and garlic, well drained
• 1 can (4.5 oz) Old El Paso® chopped green chiles
• 1 package (8 oz) cream cheese, softened
• 1 package (1 oz) Old El Paso® taco seasoning mix
• 1 bag (13 1/2 oz) tortilla chips

Preparation

Step 1

* 1 Heat oven to 350°F. In large bowl, beat all ingredients except chips with electric mixer on low speed until well blended. Pour into 13x9-inch (3-quart) glass baking dish.
* 2 Bake 30 to 40 minutes or just until bubbly around edges. Let stand 10 minutes; stir before serving, if desired. Serve with tortilla chips. Store in refrigerator.