Baked: Combine 8 oz. softened cream cheese and 8 oz. sour cream, mix with electric mixer. Pour in baking dish, top with grated cheese.
Bake at 350 degrees for 20-25 minutes or until thoroughly heated.
Cold Dip: Mix contents with 2 cups of sour cream, refrigerate for 1 hour. Stir before serving. *Low-Fat alternative: use low-fat sour cream.
OPTIONS: Enchilada Sauce: Mix contents with one 6 oz Tomato Paste, 1.5 cups water in pan and simmer for 15 minutes.
Taco Meat: Mix contents in cooked and drained 2 lb ground beef , 1/4 c water and simmer for 10 minutes.
Make a creamy Southwest Pasta Twisted Mac'n'Cheese - Mix Contents of dip mix to your creamy sauce as desired for your taste buds
Zucchini Enchiladas: Use a slicer tool to cut strips of zucchini the length of the zucchini. Lay 2 strips flat lapping on each other -
brush on enchilada sauce on top side, add cooked chicken or beef, sprinkle cheese and roll up. Add sauce to a glass pan, lay the rolled
up enchiladas in pan and cover with sauce and cheese. Bake 425 for 20 minutes Enjoy!