Baked Habanero Cheese Dip

• 2 cups Kraft Habanero Heat Shredded Cheese, divided
• 2 cups Philadelphia Brick Cream Cheese, softened
• 1 cup sour cream, divided
• 1/2 cup plum tomatoes, seeded, small diced
• 1/4 cup red onions, finely diced
• 1/4 cup Roughly chopped fresh cilantro

1. Reserve 1 oz.
2. (30 g) shredded cheese (or 1/2 oz.
3. 15 g for trial recipe) for garnish.
4. Beat remaining shredded cheese, cream cheese and half the sour cream with electric mixer until well blended.
5. Portion 6 oz.
6. (170 g) mixture into 1-cup (250-mL) shallow ovenproof dishes.
7. Bake in 400F (200C) standard oven 15 min.
8. or until puffed and slightly brown around the edges.
9. Top each dish with 2 Tbsp.
10. (30 mL) sour cream, 1/4 oz.
11. (7 g) reserved shredded cheese, 2 Tbsp.
12. (30 mL) tomatoes and 1 Tbsp.
13. (15 mL) each onions and cilantro.

cheese, cream cheese, sour cream, tomatoes, red onions, fresh cilantro

Taken from www.kraftrecipes.com/recipes/baked-habanero-cheese-dip-164288.aspx (may not work)