Baked Taco Dip
  • 4 oz. cream cheese - softened
  • 1 pkg. taco seasoning
  • 8 oz. grated PepperJack cheese
  • 8 oz. Mexican blend cheese
  • 1 - 10 oz. can Rotelle {I used mild Diced Tomato & Green Chilies}
  • ¼ cup milk
  • 1 pinch cayenne pepper {optional}
  1. Preheat your oven to 375 degrees.
  2. In a large bowl using a hand held mixer combine the softened cream cheese with the can of rotelle.
  3. To that add the taco seasoning, PepperJack and Mexican cheeses, the milk and the cayenne pepper. Mix well to combine.
  4. Spray your casserole {or as I used, a pie dish} with a cooking spray. Add all of the mixture and smooth it out.
  5. Bake for 20-25 minutes until it's all melted and bubbling.
Recipe by LeMoine Family Kitchen at