This spicy baked enchilda and cheese dip is a real crowd pleaser, and tastes great with chips or crackers. This versatile dip can be served hot or cold, and tastes just like a cheese enchilada!
To serve hot: Blend the contents of package with 8 oz. softened cream cheese and 8 oz. sour cream, using an electric mixer. Put in oven safe dish and top with grated cheddar cheese. Bake at 350 for 20-25 minutes until bubbly.
To serve cold: Blend the contents of package with 16 oz. of softened cream cheese. Refrigerate for a few hours before serving.