Baked Enchilada Dip2014-03-30
- Yield : 2 Cups
- Prep Time : 10m
- Cook Time : 20m
- Ready In : 30m
Hot, bubbly, Mexican goodness! You can freeze all or part of this once mixed up and serve it later. Remove from freezer the day before and place in the fridge. giving it time to defrost completely.
- 1¼ cup shredded cheddar cheese, divided
- 8 ounces cream cheese
- 8 ounces sour cream
- 1 teaspoon cheesy popcorn seasoning
- 1 teaspoon dried minced onion
- ½ teaspoon garlic powder
- ½ teaspoon cayenne pepper
- ½ teaspoon cilantro
- ½ teaspoon cumin
- chopped tomato and sliced green onion for garnish
Preheat oven to 350 degrees.
Mix 1 cup of the shredded cheddar cheese with the cream cheese, sour cream, cheesy popcorn seasoning, dried minced onion, garlic powder, cayenne pepper, cilantro, and cumin with an electric mixer and place in a baking dish. Sprinkle the remaining 1/4 cup shredded cheddar cheese on top.
Bake uncovered for 20 to 25 minutes or until heated through. Serve with corn chips.