Prep Time: 10 min ; Start to Finish: 10 min
Makes: 16 servings (2 tablespoons dip and 3 chips each)
Layers of sour cream, veggies and cheese make a daffy dip with a hot and spicy kick.
1 package (8 oz) cream cheese, softened
1/2 cup sour cream
2 teaspoons Old El Paso® taco seasoning mix (from 1.25-oz package)
1/4 cup red jalapeño pepper jelly
1/4 cup Old El Paso® Thick 'n Chunky salsa
1 cup finely shredded Cheddar cheese (4 oz)
Small pieces assorted fresh vegetables
8 oz tortilla chips
1 . In medium bowl, mix cream cheese, sour cream and taco seasoning mix until smooth. Spread in 9-inch glass pie plate.
2 . In small bowl, stir jelly until softened. Stir in salsa. Spread mixture evenly over cream cheese mixture. Sprinkle with Cheddar cheese. Decorate top of dip with vegetable pieces to look like silly face. Serve dip with tortilla chips. Store in refrigerator.
High Altitude (3500-6500 ft):No change.
For fun, serve black tortilla chips (actually dark blue) with this dip. Look for them in the chip aisle at the store.
