Arizona Cheesy Chimichanga Dip recipe

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Ingredients

1 (8 ounce) package cream cheese, softened
½ cup McCormick® Mayonnaise with Lime Juice (Mayonesa) or mayonnaise
½ cup sour cream
1 (4 ounce) can diced green chilies, undrained
1 package McCormick® Burrito Seasoning Mix
½ cup shredded Mexican cheese blend, divided
1 ½ cups shredded cooked chicken
2 6-inch tostada bowls

Nutrition Info

89.6 calories
carbohydrate: 2 g
cholesterol: 20.5 mg
fat: 7.2 g
fiber: 0.1 g
protein: 3 g
saturatedFat: 2.6 g
servingSize: -
sodium: 176.1 mg
sugar: 0.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F. Mix cream cheese, mayonnaise, sour cream, chiles, Seasoning Mix and 1/4 cup of the shredded cheese in large bowl until well blended. Stir in chicken.

  2. Place tostada bowls on foil-lined baking sheet. Spoon dip evenly into the 2 tostada bowls.

  3. Top each bowl with remaining 1/4 cup shredded cheese.

  4. Bake 25 minutes or until heated through. Serve with desired toppings and tortilla chips.

Recipe Yield

4 cups

Recipe Note

Serve up authentic Tex-Mex flavor with our dip of the hat to the famous chimichanga! Start with a creamy base of cream cheese, sour cream and a twist on traditional mayo – tangy McCormick® Mayonesa with Lime. Add shredded chicken, Mexican cheese, Burrito Seasoning Mix and chilies for south of the border taste. Spoon into tostada bowls, bake and top off with cheese and chopped cilantro. Muy Bueno!

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