Fiesta Dip | Midwest Living

Fiesta Dip

Fiesta Dip

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  • Makes: 10 servings
  • Yield: 2-1/2 cups
  • Prep 25 mins
  • Bake 15 mins

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  • 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.

Nutrition Facts

(Fiesta Dip)

Servings Per Recipe 10, sodium (mg) 317, cal. (kcal) 276, fiber (g) 0, pro. (g) 5, carb. (g) 10, Fat, total (g) 24, chol. (mg) 20

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