Friday, June 15, 2018

Arizona Cheesy Chimichanga Dip

1 (8 ounce) package cream cheese, softened
1/2 cup McCormick Mayonnaise with Lime Juice or mayonnaise
1/2 cup sour cream
1 (4 ounce) can diced green chilies, undrained
1 package McCormick Burrito Seasoning Mix
1/2 cup shredded Mexican cheese blend, divided
1 1/2 cups shredded cooked chicken
2 6-inch tostada bowls

   1. Preheat oven to 350 degrees F. Mix cream cheese, mayonnaise, sour cream, chiles, Seasoning Mix and 1/4 cup of the shredded cheese in large bowl until well blended. Stir in chicken.
   2. Place tostada bowls on foil lined baking sheet. Spoon dip evenly into the 2 tostada bowls.
   3. Top each bowl with remaining 1/4 cup shredded cheese.
   4. Bake 25 minutes or until heated through. Serve with desired toppings and tortilla chips.

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