Fiesta Dip


Recipe: Fiesta Dip

Summary: Tortilla chips make bite-size appetizers for an easy, warm-from-the-oven treat. Stir together mayo, onion, two cheeses and salsa for the filling.


  • 1 cup mayonnaise
  • 1 cup finely chopped Vidalia onion, Walla Walla onion or other sweet onion
  • 3/4 cup shredded Mexican blend cheese (3 oz.)
  • 1/3 cup shredded Monterey Jack cheese with jalapeno peppers (1-1/2 oz.)
  • 1/2 cup salsa
  • 2 teaspoons liquid fajita marinade or Worcestershire sauce
  • Baked Tortilla Chips (recipe below) or tortilla chips
  • Lime wedges
  • 3 21 – ounce packages phyllo shells (optional)


  1. In bowl, combine mayonnaise, onions, cheeses, Monterey Jack cheese, salsa and fajita marinade; mix well.
  2. Transfer mixture to an ungreased 9-inch pie plate or 1-quart casserole. Bake, uncovered, in a 350 degree F oven for 15 to 20 minutes or until bubbly around edges. Serve warm with Baked Tortilla Chips. Garnish with lime wedges.
  3. To serve with tortilla wedges: Cut five 6-inch flour tortillas into wedges. Place in single layers on ungreased baking sheets. Bake in a 350 degree F oven for 10 to 15 minutes, or until lightly browned and crisp.
  4. To create phyllo cups as pictured: Bake mixture for 10 minutes in a 1-quart casserole. Then spoon 1 tablespoon mixture into each phyllo shell. Bake for 5 more minutes or until heated through and bubbly.

Preparation time: 25 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 10

Photo and Recipe adapted from Midwest Living

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