RecipeDB

Cooking in progress....

Mexican Dip (Copycat from Philadelphia Cream Cheese)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)101.4895
Energy (kCal)1714.683
Carbohydrates (g)212.4832
Total fats (g)54.0908
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. COMBINE first 4 ingredients in medium microwaveable bowl. | 2. MICROWAVE on HIGH 4 minute or until VELVEETA and cream cheese are melted and mixture is well blended, stirring every 2 minute. | 3. STIR in tomatoes. Serve warm with tortilla chips. | 4. My Note: | 5. VARIATION: Prepare using 2% Milk VELVEETA and PHILADELPHIA Neufchatel Cheese. | 6. SPECIAL EXTRA: Stir 2 tablespoons chopped fresh cilantro and 1/2 teaspoons ground red pepper (cayenne) into VELVEETA mixture before microwaving as directed. | 7. SERVING SUGGESTION: To serve with warm tortilla chips, place chips in slow cooker set on LOW. Not only will this heat the chips, but the smell of the warm chips will make you and your guests think you are dining at your favorite Mexican restaurant. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    velveeta cheese 1/2 cut 678.7215 21.951999999999998 36.5121 49.2801
    anjou pear pkg - - - -
    black bean 1 can rinsed 991.8141 181.3769 62.8246 4.1301
    cumin 1/2 teaspoon ground 3.9375 0.4645 0.187 0.2338
    tomato 1 chopped 40.2099 8.6898 1.9658 0.4468

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



    Similar Recipes by Processes Similar Recipes by Category Composition