Mexican Turkey Dip
This creamy dip can be as spicy as you want to make it. It's a combination of shredded leftover cooked turkey, hot sauce, cream cheese, ranch dressing, cheddar and Jack cheeses. Serve dip warm with tortilla chips and celery sticks.
Recipe Ingredients:Non-stick cooking spray
1 (8-ounce) package cream cheese, softened
1/4 cup ranch dressing
1 pound (about 4 cups) leftover Butterball® Turkey, shredded
1 (14.5-ounce) can ROT-EL Mild Diced Tomatoes with Green Chilies, drained
1/2 cup shredded Monterey Jack cheese
1/4 cup Texas Pete Hot Sauce
1/2 cup shredded cheddar cheese
Tortilla chips for accompaniment
Celery sticks for accompaniment
- Preheat oven to 325°F (160°C). Spray an 8-inch square baking pan with cooking spray; set aside.
- Blend cream cheese and dressing until well combined. Stir in turkey, tomatoes, Jack cheese and hot sauce. Spoon mixture into prepared pan. Sprinkle Cheddar cheese over the top.
- Bake 20 to 30 minutes or until cheese is melted and mixture is hot.
- Serve warm with totilla chips and celery sticks.
Makes 8 to 10 appetizer servings.
Recipe and photograph provided courtesy of Butterball, LLC.