Creamy Queso & Habanero Dip

1. 1

   Beat cream cheese, Velveeta and half the shredded cheese with electric mixer fitted with paddle attachment 2 min.

2. 2

   or until creamy.

3. 3

   Stir in tomatoes and peppers until well blended.

4. 4

   Refrigerate until ready to use or up to 24 hours ahead of time.

5. 5

   For each 5-serving appetizer: Spoon 3/4 cup (175 mL) cheese mixture into 8-oz.

6. 6

   (250 mL) oval ramekin with handles.

7. 7

   Bake in 400 degrees F (200 degrees C) standard oven 10 to 15 min.

8. 8

   or until hot and bubbly.

9. 9

   Sprinkle with 1/4 cup (50 mL) shredded cheese.

10. 10

    Broil 1 to 2 min.

11. 11

    or just until cheese is melted.

12. 12

    Garnish with 2 Tbsp.

13. 13

    (30 mL) scallions.

14. 14

    Serve immediately with chips for dipping.

* Per serving · 4 servings · Values may vary.

No additional tips available.