Mexican Dip Copycat From Philadelphia Cream Cheese Food

EASY MEXICAN DIP WITH CREAM CHEESE

Steps:

• Preheat oven to 350 degrees.
• Spread the cream cheese out to cover the bottom of a baking pan. 9 by 5 inches and 2 to 3 inches deep or thereabouts works well.
• Scoop the salsa onto the cream cheese layer and spread even across the cream cheese to cover it.
• Sprinkle the cheese around the pan to cover the salsa.
• Place the baking pan in the oven. Bake uncovered for 25 minutes.
• Remove dip from oven and serve along with tortilla chips. We typically have it served right from the pan. Enjoy!

PHILADELPHIA 7-LAYER MEXICAN DIP

Steps:

• Mix cream cheese and seasoning mix until blended; spread onto serving plate.
• Top with remaining ingredients.
• Refrigerate several hours or until chilled.

MEXICAN CREAM CHEESE DIP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine salsa, spinach, cream cheese, 1 cup Cheddar cheese, and Mexican seasoning in a large bowl. Spread into an oven-safe dish. Sprinkle with remaining Cheddar cheese.
• Bake, uncovered, in the preheated oven until heated through and cheese is melted, 20 to 25 minutes.

MEXICAN DIP (COPYCAT FROM PHILADELPHIA CREAM CHEESE)

Steps:

• COMBINE first 4 ingredients in medium microwaveable bowl.
• MICROWAVE on HIGH 4 minute or until VELVEETA and cream cheese are melted and mixture is well blended, stirring every 2 minute.
• STIR in tomatoes. Serve warm with tortilla chips.
• My Note:.
• VARIATION: Prepare using 2% Milk VELVEETA and PHILADELPHIA Neufchatel Cheese.
• SPECIAL EXTRA: Stir 2 tablespoons chopped fresh cilantro and 1/2 teaspoons ground red pepper (cayenne) into VELVEETA mixture before microwaving as directed.
• SERVING SUGGESTION: To serve with warm tortilla chips, place chips in slow cooker set on LOW. Not only will this heat the chips, but the smell of the warm chips will make you and your guests think you are dining at your favorite Mexican restaurant.

PHILADELPHIA® 7-LAYER MEXICAN DIP

Steps:

• Mix cream cheese and seasoning mix until blended; spread onto serving plate or bottom of pie plate.
• Top with remaining ingredients.
• Refrigerate several hours or until chilled.

MEXICAN CHIP DIP

Steps:

• Stir corn, sour cream, mayonnaise, Cheddar cheese, and onion together until evenly mixed.

PHILADELPHIA DESSERT DIP

Steps:

• Mix the 2 ingredients together and refrigerate.

SPICY MEXICAN CREAM CHEESE DIP

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Combine corn, cream cheese, Mexican-blend cheese, and jalapeno peppers in a bowl; mix until thoroughly combined. Transfer to the prepared baking dish.
• Bake in the preheated oven for 20 minutes.
• Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and chop when cool enough to handle.
• Remove dip from the oven. Top with chopped bacon and shredded Parmesan cheese. Return to the oven and bake until cheese has melted, about 10 more minutes.