Arizona Cheesy Chimichanga Dip

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!

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Total Time: 35 mins
• Calories: 90 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 2

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

Step 3

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

Step 4

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