Creamy Queso & Habanero Dip

• 2 cups Philadelphia Cream Cheese Spread (FS), softened
• 2 cups Velveeta Process Cheese Product, cubed
• 3 cups Kraft Habanero Heat Shredded Cheese, divided
• 1-1/4 cups tomatoes, seeded, diced
• 2 Tbsp. jalapeno peppers, finely chopped
• 3/4 cup scallions, thinly sliced
• tortilla chips

1. Beat cream cheese, Velveeta and half the shredded cheese with electric mixer fitted with paddle attachment 2 min.
2. or until creamy.
3. Stir in tomatoes and peppers until well blended.
4. Refrigerate until ready to use or up to 24 hours ahead of time.
5. For each 5-serving appetizer: Spoon 3/4 cup (175 mL) cheese mixture into 8-oz.
6. (250 mL) oval ramekin with handles.
7. Bake in 400 degrees F (200 degrees C) standard oven 10 to 15 min.
8. or until hot and bubbly.
9. Sprinkle with 1/4 cup (50 mL) shredded cheese.
10. Broil 1 to 2 min.
11. or just until cheese is melted.
12. Garnish with 2 Tbsp.
13. (30 mL) scallions.
14. Serve immediately with chips for dipping.

philadelphia cream cheese, cheese, tomatoes, jalapeno peppers, scallions, tortilla chips

Taken from www.kraftrecipes.com/recipes/creamy-queso-habanero-dip-181123.aspx (may not work)