INGREDIENTS:
10 to 15 corn tortilla chips (round or triangle)
one 10.75-ounce can Campbell’s Cheddar Cheese Soup
one 1.25-ounce packet fajita seasoning mix (McCormick, Mrs. Dash, etc.)
one 8-ounce bag shredded cheese, divided (Mexican blend, Pepper Jack blend, etc.)
8 ounces brick-style cream cheese, very well softened to room temp
8 ounces salsa
DIRECTIONS:
- Preheat oven to 375F. Spray a 9-inch pie dish (or similar-sized oven-safe baking dish) with cooking spray.
- Place tortilla chips in dish so they cover the majority of the bottom, slightly overlapping. This prevents soup from seeping through.
- Add the soup and lightly spread it evenly over the chips with a spatula or knife.
- Evenly sprinkle the fajita mix over the top.
- Evenly sprinkle not quite half the cheese over the top (I used about 40% of the bag); set aside remainder.
- Add the cream cheese in about 1/4 cup blobs and with a spatula or knife, do your best to carefully distribute it evenly over the pan without disturbing the other layers. Some small bald patches are okay because it bakes together. Tip – the softer your cream cheese is, the easier this step is.
- Evenly pour the salsa over the top, spreading it lightly with a spatula or knife if necessary.
- Evenly sprinkle reserved cheese over the top.
- Bake for about 30 to 40 minutes, or until top is golden browned, bubbly, and dip is done to your liking. Allow dip to cool momentarily before serving.
- Serving Suggestions – tortilla chips, bread, crackers, bagel chips, pita chips, mini toast crackers, carrot/celery/zucchni/jicama/cucumber sticks, bell pepper wedges, or eat by the spoonful. Dip is best warm and fresh, but extra will keep airtight in the refrigerator for up to 5 days. Gently re-heat in micro before serving leftover portion. We ate the leftover portion in squares like lasagna.
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