• Cheesy Mexican Dip with Roasted Red Peppers

Cheesy Mexican Dip with Roasted Red Peppers

15 2-1/4 cups (550 mL) or 18 servings, 2 Tbsp. (30 mL) each
Recipe By
1
(0) 0 Reviews
Prep Time
10
min.
Total Time
15
min.
Servings

2-1/4 cups (550 mL) or 18 servings, 2 Tbsp. (30 mL) each

Get the fiesta started with something quick and easy like our Cheesy Mexican Dip with Roasted Red Peppers! Four ingredients and 15 minutes of prep - now that's something to celebrate!

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What You Need

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Make It

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  • Mix ingredients in microwaveable bowl.
  • Microwave on HIGH 4 to 5 min. or until Velveeta is completely melted and mixture is well blended, stirring every 2 min.

Substitute

Substitute 1 jar (4 oz.) chopped pimientos, drained, for the red peppers.

Serving Suggestion

Serve with baby carrots, broccoli florets or other ready-to-serve vegetables from the produce section of your grocery store.

Servings

  • 2-1/4 cups (550 mL) or 18 servings, 2 Tbsp. (30 mL) each

Nutritional Information

Serving Size 2-1/4 cups (550 mL) or 18 servings, 2 Tbsp. (30 mL) each
AMOUNT PER SERVING
Calories 80
% Daily Value
Total fat 5g
Saturated fat 3.5g
Cholesterol 15mg
Sodium 410mg
Carbohydrate 3g
Dietary fibre 0g
Sugars 2g
Protein 5g
   
Vitamin A 6 %DV
Vitamin C 15 %DV
Calcium 10 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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